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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

Protein (g)

27.0g

Energy (kJ)

2659kJ

Energy (kcal)

635kcal

Carbohydrate incl. fibre (g)

80.5g

Carbohydrate excl. fibre (g)

76.2g

Sugar (g)

21.1g

Fibre (g)

4.3g

Fat (g)

23.2g

Saturated fat (g)

4.8g

Unsaturated fat (g)

16.8g

Monounsaturated fat (g)

8.9g

Polyunsaturated fat (g)

7.8g

Trans fat (g)

0.0g

Cholesterol (mg)

150mg

Sodium (mg)

2496mg

Salt (g)

6.24g

Vitamin A (IU)

333IU

Vitamin C (mg)

10.3mg

Calcium (mg)

100mg

Iron (mg)

3.29mg

Total

108.1g

10635kJ

2540kcal

321.8g

304.7g

84.4g

17.2g

92.8g

19.2g

67.1g

35.4g

31.1g

0.1g

599mg

9982mg

24.95g

1331IU

41.3mg

401mg

13.15mg