Thai Noodles with Broth
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
938
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 938 cal. | (45 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 19.8 g | (66 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 206.3 μg | (344 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 1,499 mg | (37 %) | ||
| Calcium | 311 mg | (31 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 43 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 cups Rice noodles
- salt
- 7 ozs Green beans (or thai long beans)
- 2 bunches scallions (chopped)
- 2 Bok Choy (chopped)
- 7 ozs Snow peas
- 1 ⅔ cups Coconut milk
- 1 Tbsp Tom Wam paste
- 4 cups Shredded coconut
- 1 Lime (juice)
- 1 tsp Fish sauce
- To garnish
- 1 bunch cilantro (leaves only)
- 2 red chili peppers (deseeded and shredded)
Preparation steps
1.
Cook the rice noodles in salted water according to the packet instructions.
2.
Blanch the beans in boiling salted water for 5-6 minutes. Refresh in cold water and drain.
3.
Lightly oil 2 bamboo steamers.
4.
Put the spring onions, pak choi, beans and snow peas into the bamboo steamers. Bring water to a boil in a wok, place the covered steaming baskets over the wok and steam for 5-6 minutes.
5.
Put the coconut milk into a pan with the tom yum paste and bring to a boil. Boil for 4 minutes. Add the coconut, lime juice and fish sauce to taste.
6.
Put the vegetables on plates with the noodles and coconut sauce and serve garnished with coriander and chilli.
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