Recipe detail

Poultry Drunken Noodles

26. 11. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Poultry

Cuisine: South-East Asian

Program steps

  • Preheating:
  • 250 °C

To view the entire table, move the table to the right.

Anbraten

1
Combination
25 %
time icon Termination by time
time icon 00:03 hh:mm
probe icon 220 °C
ventilator icon 80 %
ventilator icon 

Wenden

2
Combination
25 %
time icon Termination by time
time icon 00:03 hh:mm
probe icon 220 °C
ventilator icon 80 %
ventilator icon 

Fleisch, Garnele und Tintenfisch hinzugeben

3
Combination
25 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 220 °C
ventilator icon 80 %
ventilator icon 

Wenden

4
Combination
25 %
time icon Termination by time
time icon 00:03 hh:mm
probe icon 220 °C
ventilator icon 80 %
ventilator icon 

Breite gekochte Reisnudeln hinzugeben

5
Combination
25 %
time icon Termination by time
time icon 00:02 hh:mm
probe icon 220 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 5

Name Value Unit
rice noodles 600 g
sesame oil 60 ml
garlic 15 g
fresh chili 25 g
red onion 200 g
fresh real galangal 20 g
spring garlic 100 g
shimeji mushrooms 150 g
carrot 100 g
chicken breast 200 g
king prawn 200 g
fresh small squid rings 200 g
thai basil 10 g
sprig of parsley 10 g
Coriander leaves, finely chopped 10 g
assam long pepper 4 g
fish sauce 50 ml
water 30 ml
ground white pepper 2 g

Name Value Unit
oyster sauce 60 ml
soy dipping sauce 30 ml
mild soy sauce 30 ml
granulated sugar 20 g
water 30 ml
ground white pepper 2 g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 341.9 kJ
Carbohydrate 53 g
Fat 3.2 g
Protein 25.1 g
Water 0 g

Directions

Drunken Noodles - Pad Kee Mao - is a typical Thai street food. It is a ragout of vegetables, shrimp, squid and chicken. The purple dish is steamed in a tube based on rice.
Marinate the chicken, shrimp and squid in the Asian fish sauce for about 10 minutes. Meanwhile, preheat a coated GN container in the combination steamer, then put the spices, onions, garlic and chili with the peanut oil in the coated container and fry in the combination steam mode at 220°C, 25% humidity, 80% fan speed for 3 minutes, turn and Fry for another 3 minutes. Then add the meat, shrimp and squid rings and simmer for another 5 minutes, then turn and add the remaining ingredients and simmer for another 3 minutes. Add the wide cooked rice noodles, the mixed sauce and let simmer for another 2 minutes. Then serve in deep plates.
Make the mixed sauce from the appropriate ingredients; you can also serve it as a dip or cold sauce with other dishes. Alternative to serving:
Ragout of: sauces, onions, chili, garlic and herb cream, fried chicken, shrimp and squid tubes, whole grilled vegetables and mushrooms. The insert timer, which you can find under “Extras” on your Blue Vision combi steamer, serves as an aid here.