Chicken Pad Thai


For 2 (For 4)

Diced Chicken Thigh: 1 pack (2 packs)

Shallots: 3 (6)

Spring Onions: 1 bunch (2 bunches)

Chestnut Mushrooms: 1 punnet (2 punnets)

Bamboo Shoots: 1 can (2 cans)

Lime: 1 (2)

Coriander: 1 bunch (2 bunches)

Peanuts: 1 pack (2 packs)

Crushed garlic: 1 sachet (2 sachets)

Chicken Stock Pot: 1 (2)

Peanut Butter: 1 pod (2 pods)

Palm Sugar: 1 pod (2 pods)

Soy Sauce: 1 pod (2 pods)

Red Chilli Flakes: 1 pod (2 pods)

Pad Thai Noodles: 1 pack (2 packs)

Tamarind Paste: 1 pod (2 pods)

Nutritional Information:

Per serving: Energy (kcal) 811 Fat 39g of which saturates 8g Carbohydrates 68g of which sugars 23g Protein 54g Salt 5.61g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Although Thai chefs are often judged solely by their Pad Thai skills, this national dish is more culturally eclectic than you might think. The name, meaning ‘Thai-style stir fry’, probably comes from Chinese expats, who combined their techniques of noodle making and wok cooking with sweet-sour, pungent Thai flavours like lime and tamarind. Thailand’s wartime dictator, facing a rice shortage, then nationalised the dish, sending the recipe to Thais so that they could open up noodle shops and street carts. Noodle fever soon gripped the nation— no surprise, since this quick, tasty dish is easy to prepare, yet enticingly difficult to perfect.

  • Preparation time:

    For 2 - 40 minsFor 4 - 50 mins
  • Cooking time:

    For 2 - 50 minsFor 4 - 60 mins