HOW TO USE

Soak 150gm rice noodles in warm water for 20 minutes, drain. Add 60ml Thai Rapeseed Oil into a hot wok or pan, add 100gm thinly sliced chicken or prawns cook for 2 minutes and add an egg. Add the noodles and stir fry with 15ml of stock, pour 50ml of Pad Thai Sauce and mix. Finish with 50gm chopped peanuts and bean sprouts.

ONLY THE BEST INGREDIENTS

Water, Sugar, Tomato Paste, Anchovies,
Tamarind, Salt, Vinegar, White Radish,
Oyster Extract, Onion, Chilli, Garlic,
Flavour Enhancer (621), Modified Corn
Starch, Wheat Flour, Colour (150c)