Recipes · Thai · Main Courses
Khanom Chin (Rice Noodles with Fish Curry)
One serving has 605 kcal and 30 g protein, and at least a fifth of a woman's daily need of cobalamin (127%), manganese (97%), selenium (95%), vitamin D (D2 + D3) (68%), phosphorus (65%) and pyridoxine (51%). Ready in 40 minutes.
- Preparation: 20 min
- Cooking: 20 min
- Makes: 1 serving (350 g)
- Difficulty: Medium
- Diets: Pescatarian, Gluten-free, Dairy-free
- Contains: fish
Ingredients
- 80 g Rice noodles, dry
- 100 g Snapper, raw
- 80 g Coconut milk, canned
- 5 g Chilies, dried red
- 10 g Shallots, raw
- 6 g Garlic, raw
- 8 g Lemongrass, raw
- 8 g Fish sauce
- 30 g Bean sprouts, raw
- 20 g Cucumber, raw
- 3 g Basil, fresh
Method
- Boil the rice noodles until tender, then drain and divide into a bowl; khanom chin noodles are traditionally lightly fermented, giving a mild tang.
- Pound the dried chili, shallot, garlic and lemongrass into a paste.
- Simmer the fish in a little water until cooked through, then flake the meat, discarding any bones.
- Fry the paste briefly, add the coconut milk and flaked fish, and simmer 8-10 minutes, seasoning with the fish sauce, to make the curry.
- Ladle the curry over the noodles and serve with the bean sprouts, sliced cucumber and basil alongside.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 605 kcal | 29% |
| Carbohydrates | 78.5 g | |
| Water | 217 mL | |
| Fiber | 3.9 g | 13% |
| Protein | 29.7 g | 62% |
| Tryptophan | 0.33 g | |
| Threonine | 1.2 g | |
| Isoleucine | 1.3 g | |
| Leucine | 2.3 g | |
| Lysine | 2.2 g | |
| Methionine | 0.78 g | |
| Cystine | 0.36 g | |
| Phenylalanine | 1.2 g | |
| Tyrosine | 1 g | |
| Valine | 1.5 g | |
| Histidine | 0.81 g | |
| Fat | 19.3 g | |
| Monounsaturated | 1.2 g | |
| Polyunsaturated | 0.99 g | |
| Docosahexaenoic Acid (DHA) | 0.26 g | |
| Eicosapentaenoic Acid (EPA) | 0.05 g | |
| Omega-6 | 0.51 g | |
| Saturated | 15.6 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 37 mg | |
| Calcium | 98.7 mg | 10% |
| Copper | 0.4 mg | 44% |
| Iron | 5 mg | 28% |
| Magnesium | 116 mg | 37% |
| Manganese | 1.7 mg | 97% |
| Phosphorus | 452 mg | 65% |
| Potassium | 932 mg | 20% |
| Selenium | 52.5 µg | 95% |
| Sodium | 858 mg | |
| Zinc | 1.9 mg | 24% |
| Thiamin (vitamin B1) | 0.15 mg | 14% |
| Riboflavin (vitamin B2) | 0.15 mg | 14% |
| Niacin (vitamin B3) | 2 mg | 14% |
| Pantothenic acid (vitamin B5) | 1.2 mg | 24% |
| Pyridoxine (vitamin B6) | 0.66 mg | 51% |
| Folate (vitamin B9) | 56.5 µg | 14% |
| Cobalamin (vitamin B12) | 3 µg | 127% |
| Choline | 89.8 mg | 21% |
| Vitamin A | 108 µg | 15% |
| Vitamin C | 11.9 mg | 16% |
| Vitamin D (D2 + D3) | 408 IU | 68% |
| Vitamin E | 1.3 mg | 8% |
| Vitamin K | 31.3 µg | 35% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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