Rice Noodles (47%) [Rice, Tapioca Starch], Pad Thai Paste (45%) [Sugar, Soybean Oil, Shallot (6%), Tamarind Paste (5%) [Tamarind, Water], Tomato Paste, Distilled Vinegar, Salt, Garlic (2%), Colour (Paprika, Extract), Antioxidant (Tocopherol-Rich Extract), Flavour (Chilli Extract)], Crushed Peanuts (8%)

For allergens, see ingredients in bold.

May also contain Nuts.

Storage

Store in a cool, dry place. Once opened, keep refrigerated and use within 3 days.

Usage

Feeling inspired? We love to personalise our Pad Thai with these handy tips: - Squeeze in half a lime & serve with a wedge of lime for extra zest. - Try the dish with chicken instead of prawns. - Add a teaspoon of fish sauce and palm or caster sugar to finish with a balanced flavour. - Serve with some sushi ginger on top for an added flavour kick. How to: 1 Heat - Bring a pan of water to the boil and add a pinch of salt. Empty the noodles into the pan, making sure they're covered, cook for 5 minutes. Rinse in cold water, drain and set aside 2 Sizzle - Get your wok smoking hot and add a splash of oil. Fry the prawns for 2 minutes (or until cooked if using raw prawns), push the prawns to one side and add the egg to the pan quickly stirring to scramble, once firm mix with prawns. 3 Stir - Add the cooked rice noodles and pad thai paste to the pan then stir fry for 3 minutes until the noodles are hot. Add most of the peanuts, the spring onions, bean sprouts and stir together. 4 Enjoy - Serve with a final scattering of peanuts.

Shelf Height

182mm

Shelf Width

106mm

Shelf Depth

45mm