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Pad Thai sa škampima, jajetom, klicama pasulja i kikirikijem

Pad Thai sa škampima, jajetom, klicama pasulja i kikirikijem
Zabeležio/la @hokkaido | 1 korisnika je označilo da im se sviđa ova namirnica | 1 korisnika je sačuvalo ovu namirnicu

Nutritivne vrednosti

Po porciji od 360 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 560 kcal
28% DV
Ukupne masti 21.0g
32% DV
Mononezasićene masti10.8g
Polinezasićene masti5.3g
Zasićene masti4.1g
Trans masti0.1g
Ukupni ugljeni hidrati 67.0g
22% DV
Vlakna4.5g
Skrob54.0g
Šećeri8.5g
Proteini 24.0g
48% DV
Životinjski proteini20.0g
Biljni proteini4.0g

O proizvodu

Pad Thai sa škampima je prženo jelo na bazi rezanaca, slično klasičnom shrimp pad thai. Većina kalorija dolazi iz pirinčanih rezanaca, ulja, kikirikija i jajeta. Donosi umeren unos proteina, dosta ugljenih hidrata i umeren sadržaj natrijuma.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)11.0mcg37%
Holin92.0mg17%
Folat (B9)52.0mcg13%
Niacin (B3)3.8mg24%
Pantotenska kiselina (B5)0.9mg18%
Riboflavin (B2)0.2mg18%
Tiamin (B1)0.2mg15%
Vitamin A95.0mcg11%
Vitamin B121.1mcg46%
Vitamin B60.2mg13%
Vitamin C6.2mg7%
Vitamin D1.1mcg6%
Vitamin E2.1mg14%
Vitamin K18.0mcg15%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum108.0mg11%
Bakar240.0mcg27%
Gvožđe2.7mg15%
Magnezijum58.0mg14%
Fosfor255.0mg36%
Kalijum330.0mg7%
Selen31.0mcg56%
Natrijum760.0mg33%
Cink1.9mg17%

**Pad Thai sa škampima, jajetom, klicama pasulja i drobljenim kikirikijem**

Uvodna napomena



Pad Thai je jelo preciznosti: slatko, kiselo, slano i orašasto u tačnoj proporciji, sa rezancima koji ostaju gipki i škampima koji su tek skuvani. Njegov karakter zavisi od toplotе, tajminga i uzdržanosti, nikada od preterivanja. Kada se pravilno pripremi, jelo je živahno, skladno i duboko zadovoljavajuće, pri čemu svaki element ostaje jasan i prepoznatljiv.

Osnovne informacije o receptu



  • Kategorija jela: Prženi rezanci iz tiganja

  • Kuhinja ili poreklo: Tajlandska

  • Vrsta obroka: Glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 360 g

  • Vreme pripreme: 15 minuta

  • Vreme kuvanja: 8 minuta

  • Ukupno vreme: 23 minuta

  • Težina pripreme: Srednje zahtevno


    • Oprema



  • Velika činija

  • Mala činija

  • Wok ili težak tiganj za sotiranje, 30 cm

  • Špatula ili lopatica za wok

  • Fina cediljka

  • Tanjir za serviranje


    • Sastojci



    Rezanci i sos


  • Pirinčani rezanci, suvi: 120 g

  • Tamarind sos: 25 g

  • Riblji sos: 15 g

  • Šećer: 10 g

  • Biljno ulje: 20 g


    • Glavne komponente


  • Škampi, oljušteni i očišćeni: 80 g

  • Jaje: 50 g

  • Klice pasulja: 40 g

  • Mladi luk, isečen na dužine od 3 cm: 20 g

  • Kikiriki, drobljen: 10 g


    • Postupak



  • 1. Stavite pirinčane rezance u veliku činiju i prelijte ih vrelom vodom. Ostavite da se namaču 8 do 10 minuta, dok ne postanu savitljivi, ali i dalje čvrsti u sredini. Dobro ocedite i ostavite sa strane. Rezanci treba da se savijaju bez pucanja, ali da i dalje pružaju blag otpor.


  • 2. U maloj činiji pomešajte tamarind sos, riblji sos i šećer. Mešajte dok se šećer potpuno ne rastvori. Sos treba da bude uravnoteženog ukusa: izraženo kiseo, blago sladak i jasno slan.


  • 3. Zagrevajte wok na jakoj vatri 1 minut. Dodajte biljno ulje i zarotirajte wok da se površina obloži. Dodajte škampe i pržite uz mešanje 1 do 2 minuta, samo dok ne postanu neprozirni i blago uvijeni. Premestite ih na jednu stranu woka.


  • 4. Dodajte jaje na slobodan prostor u woku i lagano mešajte 20 do 30 sekundi, dok se blago ne stegne, ali i dalje ostane nežno. Razdvojite ga na velike, nežne komade umesto na sitne mrvice.


  • 5. Dodajte oceđene pirinčane rezance i mešavinu sosa. Neprestano prebacujte i mešajte 2 do 3 minuta, kako bi rezanci upili sos i dobili sjajan izgled. Rezanci treba da postanu gipki, ravnomerno začinjeni i blago karamelizovani po ivicama, bez pucanja.


  • 6. Dodajte klice pasulja i mladi luk. Mešajte i prebacujte 30 do 45 sekundi, samo dok mladi luk malo ne omekša, a klice pasulja ostanu hrskave. Vratite škampe u wok i jednom ili dvaput pažljivo promešajte da se ravnomerno rasporede.


  • 7. Sklonite sa vatre i odmah prebacite na zagrejan tanjir za serviranje. Završite drobljenim kikirikijem, posutim po površini tako da ostane vidljiv i jasno odvojen.


    • Serviranje i prezentacija



    Oblikujte rezance u zbijeno gnezdo na sredini tanjira, zatim rasporedite škampe i jaje preko vrha tako da komponente ostanu jasno vidljive. Klice pasulja treba da daju visinu i svežinu, dok kikiriki završava jelo suvim, orašastim kontrastom. Poslužite odmah, dok rezanci ostaju sjajni, a škampi nežni.

    Profesionalne napomene



  • Namačite rezance samo dok ne postanu savitljivi; prekomerna hidratacija dovodi do raspadanja u woku.

  • Wok mora biti vreo pre nego što se dodaju rezanci, inače će se jelo pariti umesto pržiti.

  • Dodajte kikiriki na kraju da biste sačuvali njegovu teksturu i zadržali čist završni utisak.
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