Looking for something?

Chicken Pad Thai

If Thailand has a flavour this is it. The fish sauce and tamarind puree combine beautifully with sweet chili, garlic and shallots and that’s just the beginning of this noodly flavour sensation.
  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 250 g dried rice noodles
  • ¼ cup caster sugar
  • ¼ cup tamarind puree
  • ¼ cup fish sauce
  • 1 tablespoon oil
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 250 g chicken breast fillet, sliced
  • 2 eggs, beaten
  • 50 g firm tofu, diced
  • 1 Continental Superb Stock Chicken Stock Pot
  • 1 pinch chilli powder
  • 2 tablespoons chopped garlic chives
  • ¼ cup toasted peanuts, finely chopped
  • 2 cups bean sprouts

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

626kcal

Energy (kJ)

2621kJ

Protein (g)

30.4g

Carbohydrate incl. fibre (g)

87.7g

Carbohydrate excl. fibre (g)

82.1g

Sugar (g)

27.0g

Fibre (g)

5.6g

Fat (g)

18.1g

Saturated fat (g)

3.2g

Unsaturated fat (g)

12.5g

Monounsaturated fat (g)

6.0g

Polyunsaturated fat (g)

6.3g

Trans fat (g)

0.0g

Cholesterol (mg)

154mg

Sodium (mg)

2242mg

Salt (g)

5.60g

Vitamin A (IU)

285IU

Vitamin C (mg)

19.7mg

Calcium (mg)

101mg

Iron (mg)

3.41mg

Total

2504kcal

10486kJ

121.7g

350.7g

328.4g

108.2g

22.3g

72.2g

12.9g

50.2g

24.2g

25.4g

0.1g

614mg

8968mg

22.41g

1141IU

78.7mg

406mg

13.66mg


  • 1 Soak noodles as per pack instructions. Combine sugar, tamarind and fish sauce in a small bowl and mix well.
  • 2 Heat oil in a wok or large frying pan, add shallots and garlic and fry until lightly browned. Add chicken and fry until cooked.
  • 3 Push ingredients to one side and add eggs. Stir until cooked then add tofu, Stock Pot, chilli powder, chives, noodles and sauce. Continue to stir fry for 2-3 minutes until all ingredients are well combined and heated through.
  • 4 Serve noodles topped with peanuts and bean sprouts with a wedge of lime.