Thai Chicken Noodles

1. Marinate chicken in wine 30 minutes.

2. In a small skillet, saute garlic and shallots in 3 Tablespoons oil until crisp; drain, reserving oil.

3. Boil rice vermicelli noodles 2 minutes; drain; toss with garlic oil.

4. Grind red chilies.

5. In a wok, heat 1 tablespoon oil and fry chilies 1 minute, until aroma mellows.

6. Add chicken and wine, and sliced Chinese mushrooms; stir-fry 3 minutes.

7. Add shrimp; heat through; add tomato paste, 2 tablespoons sugar, and nam pla.

8. Add bean sprouts and basil; stir 2 minutes.

9. Add noodles; toss.

10. Garnish with garlic, shallots, and peanuts.

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Nutrient	Quantity
Total fats	14.8665 g
Protein	66.3974 g
Carbohydrates	460.5883 g
Energy	2166.6794 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0908 g
Water	834.7854 g
Aspartic acid	5.2988 g
Calcium, Ca	684.3246 mg
Lutein + zeaxanthin	471.5045 g
Fiber, total dietary	38.4063 g
Carotene, beta	631.2079 g
Niacin	26.49 mg
Vitamin A, RAE	64.0798 g
Arginine	4.2881 g
Riboflavin	0.59 mg
Tocopherol, beta	0.1361 mg
Fatty acids, total saturated 20:1	0.1381 g
Glutamic acid	10.9002 g
Sodium, Na	4580.5817 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0876 g
Total lipid (fat)	14.8665 g
Manganese, Mn	6.3752 mg
Fructose	2.8091 g
Proline	3.1532 g
Fatty acids, total saturated 16:0	2.0414 g
Sucrose	28.541 g
Choline, total	196.6795 mg
Sugars, total	114.8571 g
Serine	2.3895 g
Fatty acids, total saturated 18:0	0.3443 g
Vitamin B-6	4.8482 mg
Selenium, Se	125.617 g
Ash	22.7406 g
Fatty acids, total saturated 18:1 undifferentiated	5.6722 g
Pantothenic acid	5.6182 mg
Phenylalanine	2.1868 g
Copper, Cu	1.8164 mg
Betaine	0.3227 mg
Thiamin	2.7748 mg
Retinol	13.6078 g
Methionine	0.8253 g
Iron, Fe	22.3572 mg
Carbohydrate, by difference	460.5883 g
Phosphorus, P	1211.6038 mg
Folate, total	1100.7767 g
Tocopherol, gamma	0.4282 mg
Lycopene	13806.72 g
Alanine	2.5266 g
Cholesterol	3.4019 mg
Valine	2.5747 g
Fatty acids, total saturated 18:2 undifferentiated	4.5024 g
Glycine	2.5331 g
Carotene, alpha	13.92 g
Glucose (dextrose)	3.1013 g
Fatty acids, total saturated 14:0	0.0051 g
Zinc, Zn	8.2264 mg
Isoleucine	2.1804 g
Maltose	3.9786 g
Fatty acids, total polyunsaturated	4.5936 g
Tocotrienol, gamma	0.3402 mg
Leucine	3.5843 g
Tocotrienol, alpha	0.1021 mg
Vitamin A, IU	1097.6023 IU
Folate, DFE	1560.0395 g
Tryptophan	0.624 g
Vitamin C, total ascorbic acid	102.214 mg
Phytosterols	48 mg
Folic acid	653.1738 g
Galactose	0.0143 g
Tocotrienol, beta	0.8845 mg
Starch	242.4263 g
Tyrosine	1.5273 g
Vitamin B-12	0.068 g
Vitamin K (phylloquinone)	36.8374 g
Fatty acids, total saturated	2.4037 g
Histidine	1.0789 g
Fatty acids, total monounsaturated	5.8979 g
Threonine	1.923 g
Folate, food	447.6029 g
Cryptoxanthin, beta	2.438 g
Vitamin E (alpha-tocopherol)	4.1467 mg
Magnesium, Mg	365.2263 mg
Lysine	2.0821 g
Potassium, K	4484.9875 mg
Cystine	0.516 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	110.124	27.5448	0
White wine	2 tablespoons	0	0	0
Oil	0	0	0	0
Rice vermicelli	0.75 lb	1221.2989	259.6026	4.6607
Red Chilies	4	0	0	0
Tomato paste	3 tablespoons	39.36	9.0768	0.2256
Garlic Clove	8	0	0	0
Basil	2 tablespoons	1.219	0.1404	0.0339
shallot	6	691.2	161.28	0.96
shrimp	1 can	0	0	0
chicken breast half	4 boneless	0	0	0
peanut	2 tablespoons	103.4775	2.9437	8.9863
bean sprout	0.5 cup	0	0	0
nam pla	1 tablespoon	0	0	0
chinese mushroom	6	0	0	0