Stir Fry Kit – Thai Green

ALLERGY ADVICE – SEE INGREDIENTS IN BOLD

PLEASE BE ADVISED WE DO HAVE WHEAT, GLUTEN AND NUT PRODUCTS IN OUR KITCHEN.
Store in a cool dry place, once opened, refrigerate and use within 4 weeks.

WHEAT NOODLES – (WHEAT flour, calcium carbonate, iron, niacin, thiamin), salt, colour (paprika extract and carotenes), acidity regulators (sodium carbonate, potassium carbonate, citric acid), antioxidant (ascorbic acid)
GARLIC FLAKES,
CHILLI FLAKES,
DESICCATED COCONUT,THAI GREEN SAUCE – Water, Coconut Milk [Coconut Extract, Water, Stabiliser: (Carboxymethylcellulose), Emulsifier: (Mono- and Di- Glycerides of Fatty Acids), Antioxidant: (Citric Acid)], Green Thai Curry Paste (6%) [Green Chillies, Lemon Grass, GARLIC, Salt, Galangal, SHRIMP PASTE (CRUSTACEAN), Lime Zest, Ground Coriander, Pepper, Cumin, Turmeric, WHEAT Starch, Preservatives: (Potassium Sorbate, Sodium METABISULPHITE [SULPHITES]),
Stabilizer: (Xanthan Gum)

METHOD

1. Soak your noodles in hot water for 5 minutes, then drain and run cold water over until cold (this ensures they don’t over cook).

2. Dice your chicken breast (or alternative) into around 2cm chunks.

3. Chop your veg as you wish.

4. Heat your oil in a wok and then add your diced chicken (or alternative) and cook through.

5. Stir in your veg and thai green sauce followed by the coriander, coconut, chilli and garlic flakes keep stirring until mixed in well

6. Stir in 125ml water, mix in and leave to simmer for 5-10 minutes. Stirring periodically.

7. Add in your noodles and mix well, leave to cook until the sauce has reduced down to the consistency you desire.