Meals with chicken
Pulmuone Pad Thai with Chicken
19.5 oz/1.22 lb/554 g
Score
- Ultra-processed
- High in salt
- Contains added sugars
- Contains emulsifiers studied for gut effects
- Contains seed oils
Why it scores 37
Pulmuone Pad Thai with Chicken scores 37 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 9 points Salt 2.6 g / 100 g: Very high in salt. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
The Receipt
Pad Thai with Chicken
Ingredients
- Sugar minus 20 points
- Canola oil minus 2.5 points
- Xanthan gum minus 2.5 points
- Modified starch minus 1.5 points
- Corn oil minus 1.5 points
- Dextrin minus 1.5 points
- Maltodextrin minus 0.5 points
- Mono- and diglycerides minus 0.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 4 kinds of ultra-processing markers minus 4.5 points
Nutrition per 100 g
- Sugars 6.6 g / 100 g minus 3 points
- Salt 2.6 g / 100 g minus 9 points
- Energy 390 kcal / 100 g minus 2 points
- Fiber 3 g / 100 g plus 2 points
- Protein 11 g / 100 g plus 2 points
100 − 63 = 37
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in salt (above the front-of-pack "high" level). [12]
Nutrition per 100 g
| Energy | 390 kcal |
|---|---|
| Fat | 11 g |
| Saturated fat | 0.5 g |
| Trans fat | 0 g |
| Carbohydrates | 63 g |
| Sugars | 6.6 g |
| Added sugars | 9 g |
| Fiber | 3 g |
| Protein | 11 g |
| Salt | 2.6 g |
Serving: 1 serving (210 g)
Ingredients
- pad thai sauce flavored with chicken: water
- cane sugar (high concern)
- seasoned chicken white meat chunks (chicken white meat, water, salt)
- crimini mushrooms
- fish sauce (anchovy, sea salt)
- onion
- crushed garlic
- canola oil
- sambal oelek sauce (red chili peppers, salt, distilled vinegar, xanthan gum) (not recognized)
- carrots
- green onion
- paprika powder
- tamarind paste
- xanthan gum
- up rice noodles: water
- rice
- modified tapioca starch
- potato starch
- corn oil
- dextrin
- salt
- sodium acetate
- yucca (not recognized)
- maltodextrin
- trisodium citrate
- mono-and di-glycerides of fatty acids
- peanut topping: roasted peanuts
Label text, as published
pad thai sauce flavored with chicken: water, cane sugar, seasoned chicken white meat chunks (chicken white meat, water, salt), crimini mushrooms, fish sauce (anchovy, sea salt), onion, crushed garlic, canola oil, sambal oelek sauce (red chili peppers, salt, distilled vinegar, xanthan gum), contains 2% or less of carrots, green onion, paprika powder, tamarind paste, xanthan gum, up rice noodles: water, rice, modified tapioca starch, contains 2% or less of: potato starch, corn oil, dextrin, salt, sodium acetate*, yucca, maltodextrin, trisodium citrate, mono-and di-glycerides of fatty acids, peanut topping: roasted peanuts, *to preserve quality containg
Allergens and diets
Contains: Peanuts, Fish
- Not vegan
- Not vegetarian
Always check the package: recipes change.
More meals with chicken on GoodSwap
-
Yakitori Chicken with Japanese-Style Fried Rice Ajinomoto · 1.53 kg, 54 oz Ultra-processedContains added sugarsContains seed oils Score 40 out of 100 Okay -
ADoBO CHICKEN Healthy Choice · 9.75 oz/276 g Ultra-processedContains added sugarsNo additivesSeed-oil free Score 44 out of 100 Okay -
Chicken Coconut Curry Sukhi's · 36 oz Ultra-processedContains added sugarsContains seed oils Score 55 out of 100 Okay -
Roasted Garlic Chicken Kevin's Natural Foods · 32 oz Ultra-processedContains added sugarsSeed-oil free Score 53 out of 100 Okay -
Protein Bowls Pesto Chicken Pasta Healthy Choice · 9 oz Ultra-processedContains added sugarsSeed-oil freeContains whole grains Score 61 out of 100 Good -
Greek-Style Chicken Healthy Choice · 9.5 oz Ultra-processedContains added sugarsContains seed oils Score 55 out of 100 Okay
More from Pulmuone
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
“replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”
doi.org
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
“This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”
doi.org
-
Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives
“The available studies did not raise any concern with regard to genotoxicity.”
doi.org
-
“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
-
“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org
-
Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”
doi.org
-
“Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”
doi.org