Description
Pad Thai Sauce (Sugar, Water, Shallot, 𝐒𝐨𝐲𝐚 Bean Oil, Salt, Tamarind Paste, Tomato Paste, Garlic, Stabiliser: Modified Corn Starch; Colours: Paprika Oleoresin, Ammonia Caramel; Emulsifier: Xanthan Gum; Chilli Powder), Rice Noodles (Rice Flour, Water), Roasted 𝐏𝐞𝐚𝐧𝐮𝐭𝐬.
INGREDIENTS: You will need 200g large peeled prawns. 300g of vegetables (try 4-5 spring onions, shredded mangetout and red pepper). 1 egg beaten (optional). 15ml oil. Prawns can be substituted with vegetables or chicken. STIR FRY: Pour boiled water on noodles in a bowl. Set aside for 10 minutes or until soft whilst cooking the prawns and the sauce. Drain the noodles, rinse in cold water and toss to separate. Heat the oil in a wok or large frying pan, add the prawns and stir fry for 2 minutes. Pour in beaten egg and stir fry for a few seconds until slightly scrambled. Lower the heat, add the mangetout, red pepper, Pad Thai sauce and the noodles. Stir fry for 2 -3 minutes until noodles are hot. Add the sachet of peanut mix and spring onions and stir well
Ensure product is thoroughly cooked and piping hot throughout. Do not reheat.
Per 100g:
Energy 1482kJ, 352kcal
Fat 9.1g
of which saturates 1.7g
Carbohydrate 59g
of which sugars 19g
Fibre 3.5g
Protein 6.3g
Salt 1.9g
Per 1/2 pack (approx. 132g) serving
Energy (8400kJ/2000kcal) 1964kJ, 466kcal 23%
Fat (70g) 12g 17% MEDIUM
Saturates (20g) 2.2g 11% MEDIUM
Sugars (90g) 25g 28% MEDIUM
Salt (6g) 2.5g 42% HIGH