Recipe Base Pad Thai
Continental · Pantry · 44g
Coles$1.80$4.09/100g
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Description
CONTINENTAL RECIPE BASE PAD THAI 44G
Ingredients
Sugar, vegetables (onion, garlic), salt, fish sauce powder, spices (ginger, coriander, paprika, curry powder, cumin, chilli powder), maltodextrin, flavour enhancers (621, 635), natural flavour, burnt sugar, food acid (citric), vegetable oil, natural colour (paprika).
Contains
Fish, May Contain Crustacean, Egg, Lupin, Milk, Peanut, Sesame
May Contain
Crustacean, Egg, Lupin, Milk, Peanut, Sesame
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Nutrition Information
Nutrition information is still being collected for this product.
Storage Instructions
Store in a cool, dry place.
Directions
CHICKEN PAD THAI Prep: 15 mins / Cook: 15 mins / Serves 4 200g dried rice noodles 2 tbsp oil 500g chicken thigh fillets, thinly sliced 3 eggs, lightly beaten 1 x Continental Seasoning Mix ? cup water 2 tbsp lime or lemon juice 4 spring onions, cut into 3cm lengths 1 ½ cups bean sprouts ? cup unsalted roasted peanuts, roughly chopped Lime or lemon wedges, to serve 1. Prepare noodles following packet directions. Drain. 2. Heat a wok, or large deep non-stick frying pan, over high heat. Add 1 ½ tbsp oil. Stir-fry chicken for 5 mins until cooked. Push chicken to one side of wok. Add remaining oil on the other side, pour in egg. Cook for 1-2 mins until starts to set, scramble slightly & stir-fry into chicken. 3. Add noodles, seasoning, water & lime juice. Stir-fry 2 mins until sauce coats noodles. Add spring onions, bean sprouts & peanuts, stir-fry until combined. Serve with lime. Mix it up: 500g firm tofu, cubed. Stir-fry 3 mins.
