Last Updated: 17th April 2024

Crispy Tofu Pad Thai

Rice Noodles : Flat (Rice 95%, Tapioca starch 5%), Beanshoots/Sprouts (Beanshoots), Lime (Lime 100%), Plain Flour (**Wheat** Flour (with Calcium, Niacin, Iron, Thiamin).), Panko Breadcrumbs, Beechwood Eggs : Free Range : Medium, Extended Life : Vegetable Oil (Rapeseed Oil, Antifoaming Agent (Dimethylpolysiloxane).), Peanuts : Blanched (**Peanuts**), Spring Onion (Spring Onion), Chick Peas (Chick peas, water,antioxidant(ascorbic acid).), Shichimi Powder : (red pepper mix) (Chilli (45%), Roasted Orange Peel, Black **Sesame** Seed, Yellow **Sesame** Seed, Aonori Seaweed, Ginger, Japanese Sansho Pepper.), Tamarind Paste (Tamarind), Soft Sugar : Light Brown (Cane Sugar), Kikkoman Soy Sauce : Tamari : Gluten Free (Water, SOYbeans, Salt, Spirit vinegar), Blue Dragon Sriracha Sauce (Water, Red Chillies (28%), Sugar, Minced Garlic, Salt, Glucose-Fructose Syrup, Modified Maize Starch, Acid (Acetic Acid), Stabiliser (Xanthan Gum), Preservative (Sodium Benzoate), Colour (Paprika Extract), Chilli Extract.), Coriander (Coriander), Crushed Chillies (Crushed Chillies.), The Tofoo Co. Naked Tofu : Organic


  • Eggs
  • Gluten
  • Peanuts
  • Sesame
  • Soya
  • Wheat

 May Contain

  • Almonds
  • Barley
  • Brazilnuts
  • Cashews
  • Celery
  • Hazelnuts
  • Macadamia
  • Mustard
  • Oats
  • Pecan
  • Pistachio
  • Rye
  • Sulphur Dioxide
  • Tree Nuts
  • Walnuts

 Does not contain

  • Crustaceans
  • Fish
  • Lupin
  • Milk
  • Molluscs

  • Halal
  • Vegetarian

Energy 2428kj 580kcal
Fat 18.01g
Saturates 1.85g
Sugars 12.63g
Salt 1.05g
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)242829.02
Fat (g)18.0125.73
of which saturates (g)1.859.27
Carbohydrates (g)86.8733.41
of which sugars (g)12.6314.03
Protien (g)15.6931.38
Fibre (g)7.390
Salt (g)1.0517.52
Weight (g)220.72-

Please note nutritional information is currently in beta mode and there may be discrepancies

This information is a guide only. Our kitchens handle other allergens and while we try to segregate products as far as possible, there is a risk of cross-contamination and any customers with allergen requirements should ask to speak to the Manager or Head Chef.