FIELD DOCTOR Chicken Pad Thai (394g)
British free-range chicken + brown rice noodles in a pad thai sauce with red peppers, carrots, bean sprouts, green beans, edamame and brazil nuts
- Recipe certified low FODMAP by Monash University
- Dairy free
- Gluten free
- 2 of 5 a day
Pad thai sauce (49%) [Water, Red peppers (10%), Chicken broth, Brown sugar, Extra virgin olive oil, Ginger, Coriander, Lemongrass (2%), Lime juice, Coconut milk, Tamarind, FISH sauce , Gluten Free SOY sauce (1%), Red chilli peppers (0.5%), Kaffir lime leaves dried (0.5%), Turmeric spice blend [Ground coriander, Ground cumin, Turmeric, Fenugreek], Ground fennel, Chives, Black pepper], Steamed vegetables (15%) [Beansprouts (71%), Carrots (59%)], Pad thai chicken (12%) [Chicken (95%), Extra virgin olive oil, Turmeric spice blend, Salt], Brown Rice Noodles (11%) [Brown rice flour, Water], Edamame beans (6%) (SOYA), Red peppers (5%), BRAZIL NUTS (3%) (TREE NUTS), Chives.
For allergens, see ingredients, in BOLD CAPITALS.
This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.
Field Doctor uses tree nuts in almost all their meals.
This meal is not suitable for anyone with an onion allergy. Whilst this meal does not contain onions, Field Doctor uses low FODMAP onion infused extra virgin olive oil (the onions are strained out of the oil before used in cooking).
Cooking from frozen:
Microwave 800W 9.5 mins. Remove sleeve and pierce film. Cook for 5 mins. Stir, re-cover and cook for a further 4.5 mins. Rest for 2 mins, check piping hot & enjoy
Cooking from defrosted:
Microwave (preferred method) 800W 7 mins. Remove sleeve and pierce film. Cook for 4 mins Stir, re-cover and cook for a further 3 mins. Rest for 3 mins, check piping hot & enjoy!
Keep frozen below -18C and do not refreeze if defrosted.