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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

Energy (kcal)

667kcal

Energy (kJ)

2794kJ

Protein (g)

29.0g

Carbohydrate incl. fibre (g)

87.7g

Carbohydrate excl. fibre (g)

82.1g

Sugar (g)

27.0g

Fibre (g)

5.6g

Fat (g)

23.3g

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)

2254mg

Salt (g)

5.64g

Vitamin A (IU)

347IU

Vitamin C (mg)

19.7mg

Calcium (mg)

108mg

Iron (mg)

3.91mg

Total

2669kcal

11176kJ

116.1g

350.7g

328.4g

108.2g

22.3g

93.4g

19.3g

67.3g

35.5g

31.2g

0.1g

599mg

9018mg

22.54g

1389IU

78.7mg

433mg

15.64mg


  • 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.