Ingredients List: Rice Noodle, Pad Thai Sauce (Sugar, Tamarind Paste, Soy Sauce( Soybean, Wheat), Thai Garlic, Fully Refined Soybean Oil, Shallot, Thai Garlic, Distilled Vinegar, Concentrated Tomato Paste, Veg Tom Yam Chilli Paste Oil, Cashew Nut, Fried Chilli, Dried Spring Onion

Allergy Advice: Not suitable for Gluten, Soybean, Nuts allergy sufferers.

Feature: None.

Origin: Thailand.

Package Type: Paper Box

Storage: Keep in a cool and dry place, away from direct sunlight.

Storage Type: Ambient.

Instructions for Use: Boil the Thai Rice Noodles in hot water for 5 minutes While waiting for your noodles to finish boiling, go ahead and slice the chicken Strain the noodles, and coat with a little bit of oil In a wok or frying pan on a medium fire, add 2 Tbsp. of oil and saute the chicken When the chicken is almost cooked through, push it to one side of the wok, and fry the egg in the empty space. Once the egg is cooked, stir it in with the chicken Now, add your Thai Rice Noodles, Phad Thai Sauce, Dried Spring Oninions and Cashew nuts. Continue to stir-fry for another 2 minutes and fold in half a handful of bean sprouts right before you turn off the heat Place on a serving dish and garnish with chili flakes on the side,as well as the remaining bean sprouts and a lime wedge