An easy, do-it-yourself pad Thai kit which comes frozen but defrosts beautifully and is so quick to cook. This classic noodle dish is the perfect balance of sweetness from palm sugar, saltiness and umami from kecap manis and soy sauce and sourness from tamarind.
We do all the preparation, marinate the chicken, slowly heat and reduce the sauce, pickle the carrots and radishes, roast the peanuts, and soak and soften the noodles - ready for you to stir fry.
|PER 100G (RAW)||Per 2 person serve|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
PLEASE NOTE: this product contains raw chicken and should be fully cooked before consumption.
TO COOK: whisk two eggs in a bowl (eggs not supplied). Preheat a lightly oiled fry pan or wok. Add the eggs and cook omelette style until just set, remove from the pan and chop into strips.
Add more oil to the pan/wok if needed, then add the chicken, fry on both sides until almost cooked through before adding the tofu, carrots and pickled radish.
Stir fry for a minute, then add the rice noodles and sauce and heat through.
Return the chopped omelette to the pan and scatter with the peanuts and fried shallots before serving.
DEFROST INFORMATION: defrost overnight in the fridge. Once defrosted, keep refrigerated and cook within 48 hours. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process.