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Quick Chicken Pad Thai

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.1846
Energy (kCal)998.7145
Carbohydrates (g)192.0922
Total fats (g)14.986
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cover rice sticks with hot tap water in large bowl and soak until softened but not fully tender, about 20 minutes. Drain noodles. Meanwhile, whisk 3/4 cup warm water, fish sauce, lime juice, and sugar in bowl until sugar is dissolved. | 2. Heat oil in large nonstick skillet over high heat until just smoking. Add chicken and garlic and cook until lightly browned and fragrant, about 2 minutes. Add noodles and fish sauce mixture and cook until noodles are coated with sauce, about 3 minutes. Scatter bean sprouts and cilantro over noodles and continue to cook, tossing constantly, until noodles are fully tender, about 3 minutes. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice noodle 8 ounces 829.92 182.8104 13.565999999999999 1.2768
    water 3/4 cup 0.0 0.0 0.0 0.0
    fish sauce 1/4 cup 25.2 2.6208 3.6432 0.0072
    lime juice 2 7.5625 2.5469999999999997 0.127 0.0212
    dark brown sugar 1/4 cup - - - -
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    chicken 1 cups rotisserie-cooked discarded shredded - - - -
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    bean sprout 1/4 cup - - - -
    cilantro leaf 1/4 cup chopped 0.92 0.1468 0.0852 0.0208

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



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