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All-Vegetable Pad Thai

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4068.3318
Energy (kCal)91665.9654
Carbohydrates (g)4266.4828
Total fats (g)7271.5023
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients for the sauce in a bowl. | 2. Boil rice noodles for 5 minutes, drain. | 3. Heat oil in a wok. Add rice noodles, chopped vegetables, and prepared sauce. Toss well over high heat for 1-2 minutes. | 4. Top with chopped peanuts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    thai rice noodle 375 g 333.75 0.0 74.25 1.875
    bean sprout 150 333.75 0.0 74.25 1.875
    zucchini 150 346.5 51.315 44.715 6.6
    carrot 150 7872.0 1839.36 178.56 46.08
    peanut 100 roasted rough-chopped 82782.0 2354.98 3766.8 7189.04
    vegetable oil 30 ml 237.8454 0.0 0.0 27.5923
    honey 100 - - - -
    thai fish sauce 100 333.75 0.0 74.25 1.875
    tamarind paste 100 333.75 0.0 74.25 1.875
    garlic 21 chopped 93.87 20.8278 4.0068 0.315

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



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