[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-403808-105":59,"doc-detail-403808-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","chicken-pad-thai-nslp-50","Chicken Pad Thai - NSLP - 50","","Chicken Pad Thai - NSLP is a detailed lunch entrée recipe with complete ingredient lists, preparation steps, serving size, yield, and HACCP-based food safety controls. The process includes cooking noodles, sautéing aromatics and vegetables, combining with chicken and sauce, and holding hot for service. Nutrition facts are provided per 1 cup (186 g) including calories, macronutrients, key vitamins and minerals, sodium, and fiber, with explicit CCP limits such as heating to 165°F and holding above 140°F.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/chicken-pad-thai-nslp-50/403808/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/chicken-pad-thai-nslp-50/403808.png","ImageObject",300,407,{"name":92,"@type":93},"Anna Hans","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-06","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",12,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What are the main steps to prepare this Chicken Pad Thai recipe?","Question",{"text":113,"@type":114},"Prepare noodles per package instructions, sauté garlic and ginger, cook vegetables until slightly tender, then combine vegetables, noodles, chicken, black pepper, and Asian sauce until noodles are fully coated and held hot for service.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What HACCP critical limits are specified for temperature control?",{"text":118,"@type":114},"Heat cooked product to 165°F or higher for at least 15 seconds, hold hot food at above 140°F, and remove items from service if they drop below 140°F until reheated to 165°F.",{"name":120,"@type":111,"acceptedAnswer":121},"What are the serving size and yield used in the nutrition section?",{"text":122,"@type":114},"The serving size is 1 cup (186 g) and the yield is 50.00.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},403808,1791098321,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":14,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":24,"preview_page_count":4},5909892332657,"https://ap-avatar.wpscdn.com/davatar_994ba38a5ba835b3df7d355c54d3ed8d","Chicken Pad Thai-NSLP   \nGeneral Information  \n\n| Recipe \\# | Category | Source |  |  |\n| --- | --- | --- | --- | --- |\n| 1993881 | Lunch Entree  | Local |  |  |\n| Ingredients |  |  |  |  |\n| Name |  | Quantity |  | Quantity +\u003Cbr>2 |\n| Pasta, whole grain, 51% whole wheat, remaining enriched semolina, dry (Includes foods for USDA's Food Distribution Program)\u003Cbr>Vegetable oil, palm kernel Oil, sesame, salad or cooking\u003Cbr>Garlic, raw\u003Cbr>Ginger root, raw\u003Cbr>Cabbage, raw\u003Cbr>Carrots, raw\u003Cbr>Peppers, sweet, green, raw\u003Cbr>Onions, raw\u003Cbr>Chicken Diced, 1/2\", White Meat, Low Sodium, 2M, 59/2.7oz, 10\\#, Tyson, 10241600928\u003Cbr>Spices, pepper, black\u003Cbr> Asian Sauce-CACFP\u003Cbr>Vegetable oil, palm kernel Garlic, raw\u003Cbr>Ginger root, raw\u003Cbr>Spices, pepper, red or cayenne Sauce, hoisin, ready-to-serve\u003Cbr>Soy sauce, reduced sodium, made from hydrolyzed vegetable protein\u003Cbr>Honey\u003Cbr>Lime juice, raw Vinegar, distilled Cornstarch\u003Cbr>Beverages, water, tap, drinking |  |  | 1 gal., 3 qt., 1 pt. spaghetti\u003Cbr>1 c.¼ c.\u003Cbr>⅓ c., 2 tsp.\u003Cbr>⅓ c., 2 tsp.\u003Cbr>1 qt. shredded\u003Cbr>1 pt. grated\u003Cbr>1 pt. chopped\u003Cbr>1 pt. chopped\u003Cbr>8 lbs., 8 oz.\u003Cbr>½ tsp. ground 1 lbs., 14 oz.\u003Cbr>1 ½ tsp.\u003Cbr>1 tbsp., 1 ½ tsp.\u003Cbr>3 tbsp.\u003Cbr>1 ¼ tsp.\u003Cbr>2 tbsp., 1 ¼ tsp.\u003Cbr>1 pt., 1 c.\u003Cbr>1 tbsp., 1 ½ tsp.⅓ c., 2 tsp.\u003Cbr>⅓ c., 2 tsp.\u003Cbr>2 tbsp., 1 ¼ tsp.¾ c., 2 ⅛ tsp. |  |\n| Preparation Instructions |  |  |  |  |\n\nHACCP Process: \\#2-Same Day Service  \n1. Prepare noodles according to package instructions.  \n2. In a large pan over medium-high heat, add oil, minced garlic, and ginger. Saute for 30 seconds. Add cabbage, carrots, peppers, and onions and saute until vegetables are slightly tender about 5 minutes.  \n3. When the mixture is half cooked, add noodles, chicken, black pepper, and Asian Sauce (see recipe for Asian Sauce). Stir all ingredients together until noodles are fully coated. Hold hot for service.  \nFood prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.  \nChicken Pad Thai-CACFP  \nServing Size  \n1 Cup  \nYield  \n50.00  \nNutrition Facts  \n\n| Serving Size 1 Cup (186 gm) |  |  |\n| --- | --- | --- |\n| Amount Per Serving\u003Cbr>Calories 384.304 |  |  |\n| % Daily Value* |  |  |\n| Total Fat 10.768gm |  | 16.566% |\n| Saturated Fat 4.929gm |  | 24.645% |\n| Trans Fat 0.001* gm |  |  |\n| Cholesterol 45.922* mg |  | 15.307% |\n| Sodium 545.819 mg |  | 22.742% |\n| Total Carbohydrate 46.659gm |  | 15.553% |\n| Dietary Fiber 6.786gm |  | 27. 143% |\n| Total Sugars 3.613gm |  |  |\n| Includes 0.522 * gm of Added Sugars |  |  |\n| Protein 26.207gm |  | 52.414% |\n| Vitamin A 39.034* mcg RAE |  | 4.337% |\n| Vitamin C 8.610* mg |  | 14.35% |\n| Vitamin D 0.000* mcg |  |  |\n| Calcium 33.586 mg |  | 3.359% |\n| Iron 2.963 mg |  | 16.462% |\n| Potassium 1117.932 mg |  | 23.786% |\n| Saturated Fat % of Calories 11.543 %\u003Cbr>Added Sugar % of Calories 0.543 %\u003Cbr>* Indicates missing Nutrient Information.\u003Cbr>^ Indicates user added nutrient.\u003Cbr>The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to the daily diet. 2,000 calories a day is used for general nutrition advice.\u003Cbr>Meal Components |  |  |\n| Component\u003Cbr>Meat/Meat Alternates | Measurement 2 oz |  |\n\nAssemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.  \nRemove frozen product from freezer using oldest pack date first.  \nCCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.  \nWash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.  \n[insert storage & handling ","cbCail2KV1yVUhfL","https://ap.wps.com/l/cbCail2KV1yVUhfL","pdf",200813,"English","# General Information\n## Ingredients\n## Preparation Instructions\n## HACCP Process\n## Serving Size, Yield, Nutrition Facts\n## Food Safety and CCP Records\n## Dates","[{\"question\":\"What are the main steps to prepare this Chicken Pad Thai recipe?\",\"answer\":\"Prepare noodles per package instructions, sauté garlic and ginger, cook vegetables until slightly tender, then combine vegetables, noodles, chicken, black pepper, and Asian sauce until noodles are fully coated and held hot for service.\"},{\"question\":\"What HACCP critical limits are specified for temperature control?\",\"answer\":\"Heat cooked product to 165°F or higher for at least 15 seconds, hold hot food at above 140°F, and remove items from service if they drop below 140°F until reheated to 165°F.\"},{\"question\":\"What are the serving size and yield used in the nutrition section?\",\"answer\":\"The serving size is 1 cup (186 g) and the yield is 50.00.\"}]","Chicken Pad Thai - NSLP - 50 | PDF",1790543482]