Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
693
Calories
38g
Protein
30g
Fat
69g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Thai chiles, sliced
- 1/2 cup fresh lime juice
- 1/2 cup gluten-free fish sauce (such as Thai Kitchen brand)
- 1/4 cup sugar
- 2 teaspoons plus 1 tablespoon chopped peeled fresh ginger
- 1/2 garlic clove, chopped
- 12 ounces rice stick noodles (maifun)
- 2 tablespoons (or more) vegetable oil
- 1 pound skinless, boneless chicken breasts, cut into 1/2" cubes
- 2 tablespoons finely chopped shallot
- 1 tablespoon chopped fresh lemongrass from peeled bottom 4" of stalk
- 2 cups (loosely packed) cilantro, coarsely chopped, divided
- 1 cup (loosely packed) mint leaves, coarsely chopped, divided
- 1 cup (loosely packed) basil leaves, coarsely chopped, divided
- Large butter lettuce leaves
- Look for fish sauce, rice stick noodles, and lemongrass at better supermarkets and at Asian markets.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes