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Cooking Light Magazine Pad Thai

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)115.4916
Energy (kCal)1696.158
Carbohydrates (g)215.4634
Total fats (g)40.877
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak tamarind paste in 3/4 cup boiling water for about 10 minutes, then push it through a mesh strainer to remove the seeds and fibers and extract as much pulp as possible. Stir fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into tamarind liquid and set aside. | 2. Cover rice sticks with hot tap water in large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside. Beat eggs and 1/8 teaspoon salt in small bowl; set aside. | 3. Heat 1 tablespoon oil in 12-inch skillet (preferably nonstick) over high heat until just beginning to smoke, about 2 minutes. Add shrimp and sprinkle with remaining 1/8 teaspoon salt; cook, tossing occasionally, until shrimp are opaque and browned about the edges, about 3 minutes. Transfer shrimp to plate and set aside. | 4. Off heat, add remaining tablespoon oil to skillet and swirl to coat; add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 1 1/2 minutes; add eggs to skillet and stir vigorously with wooden spoon until scrambled and barely moist, about 20 seconds. Add noodles, dried shrimp, and salted radish (if using) to eggs; toss with 2 wooden spoons to combine. Pour fish sauce mixture over noodles, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes (if not yet tender add 2 tablespoons water to skillet and continue to cook until tender). | 5. Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tamarind paste 2 tablespoons - - - -
    water 3/4 cup 0.0 0.0 0.0 0.0
    fish sauce 3 tablespoons 18.9 1.9656 2.7324 0.0054
    rice vinegar 1 tablespoon - - - -
    sugar 3 tablespoons granulated 59.9625 11.2515 1.8769 0.9359999999999999
    cayenne pepper 3/4 teaspoon 4.293 0.7645 0.1621 0.2331
    peanut oil vegetable 4 tablespoons - - - -
    rice noodle 8 ounces 829.92 182.8104 13.565999999999999 1.2768
    egg 2 143.0 0.72 12.56 9.51
    table salt 1/4 teaspoon 0.0 0.0 0.0 0.0
    shrimp 12 ounces peeled deveined 289.0 0.0 68.34 1.734
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    shallot 1 minced - - - -
    shrimp 2 tablespoons chopped 289.0 0.0 68.34 1.734
    radish 2 tablespoons salted preserved 2.32 0.493 0.0986 0.0145
    peanut 6 tablespoons unsalted roasted Chopped 310.4325 8.8312 14.1255 26.9589
    bean sprout 3 cups - - - -
    scallion 5 sliced 24.0 5.505 1.3725 0.1425
    cilantro leaf 1/4 cup 0.92 0.1468 0.0852 0.0208
    lime wedge - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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