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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 Stock Pot Chicken
  • 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)

594kcal

Energy (kJ)

2486kJ

Protein (g)

28.4g

Carbohydrate incl. fibre (g)

80.5g

Carbohydrate excl. fibre (g)

76.2g

Sugar (g)

21.1g

Fibre (g)

4.3g

Fat (g)

17.9g

Saturated fat (g)

3.2g

Unsaturated fat (g)

12.3g

Monounsaturated fat (g)

6.0g

Polyunsaturated fat (g)

6.3g

Trans fat (g)

0.0g

Cholesterol (mg)

154mg

Sodium (mg)

2483mg

Salt (g)

6.21g

Vitamin A (IU)

271IU

Vitamin C (mg)

10.3mg

Calcium (mg)

93mg

Iron (mg)

2.79mg

Total

2375kcal

9945kJ

113.7g

321.8g

304.7g

84.4g

17.2g

71.7g

12.8g

49.3g

24.1g

25.2g

0.1g

614mg

9932mg

24.82g

1083IU

41.3mg

374mg

11.17mg