Pad Thai Noodle Kit 324g
Where to Buy
- 2 Tbsp vegetable oil
- 200 g thinly sliced chicken or raw prawns
- 1 cup bean sprouts
- 2 eggs, beaten
- Optional: chilli and lime
- Boil the Pad Thai Noodles in water for 3 minutes, until broken apart. Drain and set aside.
- Heat oil in a large frying pan over medium-high heat. Add the chicken or prawns and stir-fry until cooked (approx. 5 minutes).
- Add the noodles, Pad Thai Sauce and bean sprouts and stir-fry for 1 minute. Push the mix to one half of the pan. Add the beaten eggs to the remaining half of the pan and cook all the way through. Mix eggs and noodles together.
- Divide between two bowls and top with Peanut Mix and optional chilli and lime.
-
Heat 2 Tbsp of vegetable oil in a frying pan over medium heat.
-
Add 200g of chicken, prawns or your favourite plant based protein & stir-fry until cooked.
-
Beat 2 small eggs (omit for vegan) and add to your stir fry.
-
Add your noodles, 1 cup of bean shoots, and Pad Thai sauce, then stir-fry for 1-2 mins until hot.
-
Serve topped with peanut chilli mix, plus optional chives and squeeze of lime.
Water, Wheat Flour, Vegetable Oil, Salt, Acidity Regulator (270), Firming Agent (339), Antioxidant (307)
Water, Sugar, Shallot, Radish, Soy Seasoning Sauce, Salt, Tamarind Paste, Garlic, Colour (Caramel III))
Roasted Peanut, Fried Shallot, Carrot, Chilli
CONTAINS WHEAT, GLUTEN, SOY, PEANUT.
MAY CONTAIN CRUSTACEAN, FISH, MOLLUSC, MILK, SESAME, TREE NUTS.
Serving Size: 162g
| Average per serve | Per 100g | |
|---|---|---|
| Energy | 1170 kJ | 702 kJ |
| Protein | 8.9g | 5.5g |
| Fat - Total | 6.6g | 4.1g |
| - Saturated | 1.3g | less than 1 g |
| Carbohydrate | 42.4g | 26.2g |
| - Sugars | 13.5g | 8.3g |
| Sodium | 753mg | 465 mg |
- 2 Tbsp vegetable oil
- 200 g thinly sliced chicken or raw prawns
- 1 cup bean sprouts
- 2 eggs, beaten
- Optional: chilli and lime
- Boil the Pad Thai Noodles in water for 3 minutes, until broken apart. Drain and set aside.
- Heat oil in a large frying pan over medium-high heat. Add the chicken or prawns and stir-fry until cooked (approx. 5 minutes).
- Add the noodles, Pad Thai Sauce and bean sprouts and stir-fry for 1 minute. Push the mix to one half of the pan. Add the beaten eggs to the remaining half of the pan and cook all the way through. Mix eggs and noodles together.
- Divide between two bowls and top with Peanut Mix and optional chilli and lime.
-
Heat 2 Tbsp of vegetable oil in a frying pan over medium heat.
-
Add 200g of chicken, prawns or your favourite plant based protein & stir-fry until cooked.
-
Beat 2 small eggs (omit for vegan) and add to your stir fry.
-
Add your noodles, 1 cup of bean shoots, and Pad Thai sauce, then stir-fry for 1-2 mins until hot.
-
Serve topped with peanut chilli mix, plus optional chives and squeeze of lime.
Water, Wheat Flour, Vegetable Oil, Salt, Acidity Regulator (270), Firming Agent (339), Antioxidant (307)
Water, Sugar, Shallot, Radish, Soy Seasoning Sauce, Salt, Tamarind Paste, Garlic, Colour (Caramel III))
Roasted Peanut, Fried Shallot, Carrot, Chilli
CONTAINS WHEAT, GLUTEN, SOY, PEANUT.
MAY CONTAIN CRUSTACEAN, FISH, MOLLUSC, MILK, SESAME, TREE NUTS.
Serving Size: 162g
| Average per serve | Per 100g | |
|---|---|---|
| Energy | 1170 kJ | 702 kJ |
| Protein | 8.9g | 5.5g |
| Fat - Total | 6.6g | 4.1g |
| - Saturated | 1.3g | less than 1 g |
| Carbohydrate | 42.4g | 26.2g |
| - Sugars | 13.5g | 8.3g |
| Sodium | 753mg | 465 mg |
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