RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	37.6638
Energy (kCal)	1436.1799
Carbohydrates (g)	214.072
Total fats (g)	46.4347
Fatty acids, total saturated 20:0 (g)	0.0059
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5262
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.8299
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.7123
Tocopherol, beta (mg)	0.0261
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	4.1453
Tocopherol, delta (mg)	0.0715
Arginine (g)	2.9362
Proline (g)	1.7870
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.5074
Adjusted Protein (g)	0.0000
Cystine (g)	0.6669
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	68.3682
Copper, Cu (mg)	0.6865
Maltose (g)	0.0000
Zinc, Zn (mg)	4.5164
Total lipid (fat) (g)	46.4347
Vitamin K (phylloquinone) (g)	86.5839
Cholesterol (mg)	437.5360
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0643
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.4500
Folate, total (g)	124.7890
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	5551.7280
Energy (kcal)	1436.1799
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7817
Fatty acids, total saturated 14:1 (g)	0.0077
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8436
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	21.2168
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2417
Vitamin C, total ascorbic acid (mg)	8.8304
Lutein + zeaxanthin (g)	1749.1740
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	2.1175
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	168.2581
Fatty acids, total saturated 16:0 (g)	10.3092
Carbohydrate, by difference (g)	214.0720
Vitamin D (IU)	82.0000
Fructose (g)	1.2611
Fluoride, F (g)	1.1000
Aspartic acid (g)	3.7790
Tyrosine (g)	1.5879
Potassium, K (mg)	864.6602
Fatty acids, total saturated 12:0 (g)	0.7192
Vitamin A, RAE (g)	586.2980
Serine (g)	2.2005
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.9218
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0007
Fatty acids, total saturated 22:0 (g)	0.0069
Fatty acids, total saturated 14:0 (g)	2.6157
Histidine (g)	0.8989
Isoleucine (g)	1.6391
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	4.9126
Water (g)	1793.7640
Fatty acids, total saturated 8:0 (g)	0.2887
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	2419.5600
Sodium, Na (mg)	4112.7334
Iron, Fe (mg)	6.6312
Energy (kJ)	6009.7339
Ash (g)	15.0651
Caffeine (mg)	0.0000
Glycine (g)	1.5631
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	5.7695
Fatty acids, total polyunsaturated (g)	6.6037
Vitamin E (alpha-tocopherol) (mg)	5.1558
Sucrose (g)	17.1787
Vitamin B-6 (mg)	0.5855
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4890
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	1.8496
Beta-sitosterol (mg)	0.1600
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.4334
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0087
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2920
Folate, food (g)	124.7890
Fatty acids, total saturated 20:1 (g)	0.1487
Fatty acids, total monounsaturated (g)	16.0347
Stigmasterol (mg)	0.2400
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5463
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0224
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	340.0217
Fatty acids, total polyunsaturated 16:1 c (g)	0.1987
Fatty acids, total saturated (g)	20.6554
Vitamin B-12 (g)	0.8926
Calcium, Ca (mg)	356.0206
Fatty acids, total saturated 10:0 (g)	0.6491
Galactose (g)	0.0087
Tocotrienol, gamma (mg)	0.0141
Alanine (g)	1.9064
Glutamic acid (g)	6.3341
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	30.2500
Vitamin E, added (mg)	0.0000
Retinol (g)	370.9440
Leucine (g)	2.9137
Folate, DFE (g)	124.7890
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	8.3036
Tryptophan (g)	0.4462
Threonine (g)	1.4039
Fatty acids, total polyunsaturated 18:1 c (g)	3.4681
Manganese, Mn (mg)	2.4376
Protein (g)	37.6638
Cryptoxanthin, beta (g)	309.7160
Fatty acids, total saturated 18:1 undifferentiated (g)	14.6990
Betaine (mg)	19.7516
Phosphorus, P (mg)	759.1128
Tocopherol, gamma (mg)	0.6628

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Thai >> Thai
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place 6 cups water in a stir-fry pan or wok; bring to a boil. | 2. Add noodles; cook 4 minutes. | 3. Drain and rinse with cold water; drain well. | 4. Place cooked noodles in a large bowl. | 5. Add 1 teaspoon oil; toss well. Set aside. | 6. Combine 3/4 cup water, soy sauce, fish sauce, and brown sugar; set aside. | 7. Heat 1 teaspoon oil in a stir-fry pan or wok over medium heat. Add eggs; stir-fry 1 minute. | 8. Add eggs to noodle mixture. Heat 1 teaspoon oil in pan over medium-high heat. Add chicken and garlic; stir-fry 5 minutes. | 9. Add to noodle mixture. | 10. Heat 1 tablespoon oil in pan. Add shrimp, onions, and paprika; stir-fry 3 minutes. | 11. Add the soy sauce mixture and noodle mixture to pan; cook 3 minutes or until thoroughly heated. | 12. Remove from heat; toss with sprouts and cilantro. | 13. Sprinkle with peanuts. | 14. Serve with lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	6 3/4	cups	divided	0.0	0.0	0.0	0.0
rice noodle	1/2	lb	uncooked	829.9219	182.8108	13.565999999999999	1.2768
oil	2	tablespoons	divided	224.25599999999997	0.0	0.0717	25.4669
soy sauce	1/4	cup	low sodium	33.7875	3.1429	5.1892	0.3634
thai fish sauce	1/4	cup		-	-	-	-
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
egg	2		beaten	143.0	0.72	12.56	9.51
chicken breast halve	3/4		cut	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
shrimp	1/2		peeled deveined	-	-	-	-
green onion	1/2	cup	sliced	9.585	2.0377	0.3444	0.1668
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
bean sprout	2	cups		-	-	-	-
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
peanut	2	tablespoons	chopped	103.4775	2.9437	4.7085	8.9863
lime wedge	6			-	-	-	-

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

Cooking in progress....

Pad Thai