Pasta for making Thai Pad Thai noodles.

Recipe for Pad Thai: (inverted omelette, for 2)
Fry 100g prawns and 100g chopped tofu, add 1 beaten egg - then the sauce and 120g (soaked, drained) noodles or vermicelli.
Stir fry until cooked.
If the dish feels dry, water can be added.
Chop 100g (mung bean) sprouts and 3 chives, add to the romaine.
Fry for another minute. Garnish with nuts and serve.

Ingredients:
Sauce: sugar, tamarind juice (tamarind, water), shallots, FISH sauce (ANCHOVY extract, salt, sugar), tomato paste, garlic, SOYbean oil, distilled vinegar, salt, chilli extract.
Nuts: roasted and chopped Nuts, anti-caking agent: E551.

No added MSG, colourings or preservatives.

Nutrition information per 100g:
Energy content 1335kJ/319kcal
Fats 15g
of which saturated fatty acids 1,9g
Carbohydrates 36g
of which sugars 36g
Protein 7,6g
Salt 3,3g

Country of origin: Thailand