Ingredients:

Allergens in bold

Diced Chicken Thigh

Shallot

Spring Onion

Chestnut Mushrooms

Bamboo Shoots

Lime

Coriander

Peanuts (Peanuts)

Crushed Garlic (Sulphites)

Chicken Stock Pot (Celery)

Peanut Butter (Peanut)

Palm Sugar

Soy Sauce (Gluten, Soya)

Red Chilli Flakes

Rice Ribbon Noodles

Tamarind Chutney

Nutritional Information:

Per serving: Energy (kcal) 1043 Fat 50g of which saturates 12g Carbohydrates 87g of which sugars 32g Protein 66g Salt 8.54g

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.