Chicken pad thai
A Thai dinner for the galley that fine in moderate seas, about 25 min hands-on.
- Dinner
- Thai
- ⏱ 25 min
- 🌊 Sea tolerance 3/5
- 🌶 Medium (on the side)
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Rice noodles320 g (80 g)
- Chicken thigh (boneless)360 g (90 g)
- Eggs160 g (≈ 3 eggs) (40 g (≈ 1 egg))
- Spring onion / scallion60 g (≈ 4 spring onions) (15 g (≈ 1 spring onion))
- Lime40 g (≈ 0.5 lime) (10 g)
- Soy sauce48 g (12 g)
- Brown sugar24 g (6 g)
- Chili flakes2 g (0.5 g)
- Sunflower / vegetable oil40 g (10 g)
Method
- Soak noodles in hot water 8 minutes; drain.
- Stir-fry chicken 5 minutes, push aside and scramble the eggs.
- Add noodles, soy, sugar, lime and chilli; toss, top with spring onion.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Eggs, Gluten, Soy — always check the labels of what you buy.
Per serving
- kcal
- 584
- protein
- 29 g
- fat
- 18 g
- carbs
- 73 g
- sugar
- 7 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes