Shrimp Pad Thai
Nutritional values
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 38.7 μg | (65 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 781 mg | (20 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 73 μg | (37 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 272 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 10 grams dried Wood Ear Mushrooms
- 350 grams Wide rice noodle
- 3 garlic cloves
- 3 scallions
- 1 Red chili pepper
- 2 handfuls soybean sprout
- 1 handful cilantro
- 300 grams shrimp
- 2 Chicken breasts (each around 120 grams) (approximately 4 ounces)
- 2 eggs
- 2 Tbsps Oyster sauce
- 1 Tbsp Lime juice
- 1 tsp Tamarind paste
- 3 Tbsps Peanut oil
- soy sauce
- 4 Tbsps fried onion
- 1 Lime (cut into wedges)
Preparation steps
Soak the mushrooms in warm water for about 20 minutes. Pour boiling water over the rice noodles and let soak for about 5 minutes. Drain then rinse with cold water to separate the strands.
Peel the garlic and finely chop. Rinse the scallions, trim and thinly slice. Cut the chile in half lengthwise, remove the seeds and pith and cut into thin rings. Rinse the bean sprouts and cilantro. Set some cilantro leaves aside for garnish and finely chop the rest. Rinse the shrimp and chicken breasts and pat dry. Cut the meat into strips. Whisk the eggs with the oyster sauce, lime juice, tamarind paste and chopped cilantro.
Heat the oil in a wok and stir-fry the garlic, scallions and chile until the scallions are softened and the mixture is fragrant. Add the shrimp and chicken strips and stir-fry for 2-3 minutes. Add the noodles, drained mushrooms and eggs and stir-fry for 1-2 minutes. Season with soy sauce and then transfer to serving plates. Sprinkle with bean sprouts and cilantro and serve with fried onions and lime wedges.
