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Planet Hollywood Thai Shrimp Pasta

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)54.6588
Energy (kCal)6718.688
Carbohydrates (g)33.6008
Protein (g)1522.4274
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ketchup 2 tablespoons 252.1667 0.0 56.1 1.4167
    rice vinegar 3/4 teaspoon 252.1667 0.0 56.1 1.4167
    sesame oil 1 1/2 1/2 59.67 0.0 0.0 6.75
    spicy oil chili be 1/2 teaspoon used 252.1667 0.0 56.1 1.4167
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    onion powder 1/2 teaspoon 4.092 0.9494 0.1249 0.0125
    hoisin sauce 1 1/2 1/2 52.8 10.5792 0.7944 0.8136
    garlic 1/2 teaspoon chopped 2.086 0.4628 0.08900000000000001 0.006999999999999999
    gingerroot 1/2 teaspoon chopped 252.1667 0.0 56.1 1.4167
    lemon juice 1/8 cup 6.71 2.1045 0.1067 0.0732
    mustard powder 1/2 teaspoon 252.1667 0.0 56.1 1.4167
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    water 1 1/2 1/2 0.0 0.0 0.0 0.0
    red pepper flake 1/2 teaspoon crushed 252.1667 0.0 56.1 1.4167
    chili sauce 1/4 cup sweet 62.79 13.5067 1.7062 0.2047
    peanut butter 1/2 teaspoon 15.7067 0.5752 0.6416 1.3317
    butter 1 teaspoon 28.5 1.3095 0.8905 2.4
    garlic 1 teaspoon chopped 2.086 0.4628 0.08900000000000001 0.006999999999999999
    jumbo shrimp 16 peeled deveined 6165.3473 0.0 1457.9233 36.9921
    julienne vegetable celery 1 cup carrots cut 252.1667 0.0 56.1 1.4167
    cilantro 1 tablespoon chopped divided 0.23 0.0367 0.0213 0.0052
    peanut 1 tablespoon chopped divided 51.7388 1.4719 2.3542 4.4932
    linguine 10 ounces cooked 252.1667 0.0 56.1 1.4167
    green onion 2 tablespoons chopped 3.24 0.6888 0.1164 0.0564

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



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