Ingredients:

Allergens in bold

Shallot

Spring Onion

Chestnut Mushrooms

Bamboo Shoots

Coriander

Lime

Tofu (soya)

Peanuts (peanuts)

Crushed Garlic (sulphur dioxide and sulphites)

Vegetable Stock Pot (celery)

Peanut Butter (peanuts)

Palm Sugar

Soy Sauce (gluten, soya)

Red Chilli Flakes

Rice Ribbon Noodles

Tamarind Chutney

Nutritional Information:

Per serving: Energy (kcal) 856 Fat 38g of which saturates 8g Carbohydrates 90g of which sugars 32g Protein 48g Salt 8.26g

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.