Chicken pad Thai

Small:

Defrost fully, then whisk two eggs (not supplied) in a bowl. Preheat a lightly oiled fry pan or wok. Add the eggs and cook until just set; remove from the pan and chop into strips. Add more oil if needed, then fry the chicken until almost cooked through before adding the tofu, rice noodles, sauce and vegetables. Stir fry for a minute or till heated through. Add the chopped omelette to the pan and scatter with the peanuts and fried shallots. Serve with coriander, bean sprouts and lime wedges if wished.Keep frozen. once thawed, do not refreeze. Defrost in refrigerator. Cook within 48 hours of removing from freezer and consume immediately. Do not reheat or refrigerate once cooked. This product contains raw chicken and must be fully cooked before consumption. Remove the plastic lining from tray before recycling along with cardboard sleeve.

Free-range chicken breast (30%), rice noodles (34%) (rice flour 90%, water), tofu (soy), diakon, carrot, spring onion, peanuts, rice bran oil, salt, white pepper. Sauce (tamarind paste (tamarind 65%, water), fish sauce (anchovy extract (fish), salt, sugar), sugar, kecap manis (water, defatted soybean, wheat, salt), garlic)