FIELD DOCTOR Chicken Pad Thai (400g)

British chicken +brown rice noodles in a pad thai sauce with red peppers, carrots, bean sprouts +edamame. Low fodmap

• Recipe certified low FODMAP by Monash University
• Dairy free
  
• Gluten free
• 2 of 5 a day

Ingredients

Chicken (18.7%), Brown Rice Noodle [Brown rice flour, water] (11%), Beansprouts (10.7%), Red Pepper (10%), Carrot (9%), Edamame (SOY bean) (6.5%), Extra Virgin Olive Oil, Ginger, Brown Sugar, Lemongrass, Coriander, Coconut Milk [Coconut, Water}, Lime Juice, Chive, Tamarind Extract, Fish Sauce (Anchovy (FISH) (Encrasicholina spp), Salt, Sugar), Tamari [water, SOYA beans, sea salt], Lime Leaf, Red Chilli, Chicken Stock (Chicken Extract, Chicken Fat, Salt), Tapioca Starch, Fennel Ground, Coriander Ground, Sea Salt, Black Pepper

For allergens, see ingredients, in CAPITALS. 

Manufactured on a site that handles FISH, SOY and MUSTARD.

This meal is not suitable for anyone with a garlic allergy. Whilst this meal does not contain garlic, Field Doctor uses low FODMAP garlic infused extra virgin olive oil (the garlic is strained out of the oil before used in cooking).

This meal is gluten free and suitable for coeliacs.

 Heating instructions

Cooking from frozen:

Microwave

Microwave 800W 9.5 mins. Remove sleeve and pierce film with a sharp knife. Cook for 5 mins. Stir, re-cover and cook for a further 4.5 mins. Rest for 3 mins, check piping hot & enjoy

This meal is not suitable for oven cooking

Cooking from defrosted:

Microwave

Microwave 800W 7 mins. Remove sleeve and pierce film. Cook for 7 mins. Stir, re-cover and cook for a further 6 mins. Rest for 3 mins, check piping hot & enjoy!

Storage

Keep frozen below -18C and do not refreeze if defrosted.

Serving size: 400g