|Per 100g||Per Portion|
|Minerals||Per Portion||DRV % (Male)||DRV % (Female)||DRV % (Pregnancy)||DRV % (Lactation)|
|Vitamins||Per Portion||DRV % (Male)||DRV % (Female)||DRV % (Pregnancy)||DRV % (Lactation)|
|Vitamin A (ug)||0||0||0||0||0|
|Thiamin B1 (mg)||0||0||0||0||0|
|Riboflavin B2 (mg)||0||0||0||0||0|
|Niacin B3 (mg)||0||0||0||0||0|
|Pantothenate B5 (mg)||0||0||0||0||0|
|Biotin B7 (ug)||0||0||0||0||0|
|Folate B9 (ug)||0||0||0||0||0|
|Vitamin B12 (ug)||0||0||0||0||0|
|Vitamin C (mg)||0||0||0||0||0|
|Vitamin D (ug)||0||0||0||0||0|
|Vitamin E (mg)||0||0||0||0||0|
|Vitamin K (ug)||0||0||0||0||0|
The red peppers included in this dish provide crunch and flavour, as well as being low in calories, and loaded with micronutrition. They are an excellent sources of vitamin A, potassium, folic acid, fibre and gram-for-gram, they contain even more vitamin C than oranges!
Peanut butter adds a nutty flavour to the Pad Thai sauce and contains heart health omega-6 fatty acids which can help to reduce cardiovascular disease. Peanuts have high levels of vitamin B3, which is a powerful nutrient that has been shown to help reduce cholesterol levels.
Flat Rice Noodle (41%), Beansprouts (17%), Chicken Breast (10%), Red Pepper (7%), Whole Eggs (Pasteurised) (6%), Spring Onion (3%), Lime (3%), Peanut Butter (2%), Tamarind (2%), Peanuts (2%), Fresh Coriander (2%), Sesame Oil (1%), Rice Wine Vinegar (1%), Fish Sauce (1%), Tamari Soy Sauce (Soybeans, Vinegar) (1%), Brown Sugar (1%), Fresh Garlic
AllergensPeanuts, Eggs, Sesame, Fish, Soya, Sulphites
Keep refrigerated under 5 degrees Celsius at all times and consume by the date shown. Suitable for freezing before use by date shown. Consume within 3 months from date of freezing.
Gently pierce film once. Heat in a microwave (900w) for 4-5 mins or until piping hot. Use extreme caution when hot.
Remove sleeve. Preheat oven at 150 degrees celsius (Fan Assisted) or Gas Mark 3. Do not pierce film. Place tray on baking tray in centre of oven for 20-25 mins or until piping hot. Use caution when hot.