Maggi Stir Fry Pad Thai Flavour | 150g

Infusion Paste: Sugar, Water, Fish Sauce ( Anchovies , Salt), Canola Oil, Corn Starch, Iodised Salt, Mineral Salt (Potassium Chloride), Burnt Sugar. Finishing Sauce: Sugar, Soy Sauce (Water, Soybeans , Wheat , Salt), Golden Syrup (Sugar, Water), Tamarind Puree, Canola Oil, Lime Puree (3.5%), Corn Starch, Tamarind, Iodised Salt, Mineral Salt (Potassium Chloride), Chilli (0.5%). Contains Fish, Soy and Wheat May Contain Celery, Milk, Mustard and Sesame

May Contain Milk, Sesame Seeds. Contains Wheat, Soybean, Fish

185 x 140 x 16mm

Just Add: Chicken Or Tofu, Veggies, Eggs, Flat Rice Noodles, Crushed Peanuts Prep : 10 Mins Cook Time : 10 Mins Serves 4 Simply Add 150g Dried Flat Rice Noodles 2 Eggs, Lightly Beaten 500g Lean Chicken Strips 1 (120g) Carrot, Peeled, Sliced Into Matchsticks 4 (100g) Spring Onions, Chopped Coarsley 1 Cup (80g) Bean Sprouts 1 Tbsp Crushed Peanuts 1. Tear Pull Apart the Two Sachets 2. Cook the Rice Noodles According To the Directions On Packet, Rinse Well Under Cold Water; Drain, Set Aside. 3. Infuse in A Medium Sized Bowl, Combine Infusion Paste and Chicken Strips. Marinade for 5 Mins. 4. Cook Heat 2 Tsp Oil in A Frying Pan Or Wok Over High Heat, Pour in Beaten Eggs and Cook Until Beginning To Set, Break Up and Remove from Pan, Set Aside and Keep Warm. Using Same Frying Pan, Heat 2 Tsp Oil, Cook Marinated Chicken for 5 Mins Or Until Cooked Through. 5. Finish Add Carrots, Spring Onions, Noodles & Finishing Sauce, Cook for 5 Mins Or Until Heated Through. Stir Through Bean Sprouts, and Egg, Top With Crushed Peanuts. Serve With Fresh Lime If You Like. Note: If You Are Using Shelf-Fresh Noodles You Will Need Approximately 400g. Prepare Noodles According To Directions On Packet ; and Use in Step 5. Enjoy!

Store in Cool Dry Place; After Opening Refrigerate and Use Within 3 Days.