Last Updated: 12th July 2024

Prawn Pad Thai

Raw : King Prawns : Peeled : 21/30 (Prawns (**Crustaceans**) (**Crustaceans**)), Noodles : Thai Flat Rice Sticks : 10mm (Rice Flour, Water), Beanshoots/Sprouts (Beanshoots), Lime (Limes), Beechwood Eggs : Free Range : Medium, Blue Dragon Fish Sauce : (10658) (Anchovy Extract (**Fish**) (68%), Salt , Sugar), Spring Onion (Spring Onions), Peanuts : Blanched (**Peanuts**), Tamarind Sauce (Water, Sugar, Tamarind Paste, Tomato Concentrate, Modified Starch, Salt, Cumin Seeds, Chilli powder, Black pepper, Acid: Acetic Acid, Preservative (Potassium Sorbate), Fennel Seeds, Sweetener (Sucralose)), Vegetable Oil : Extended Life (Refined Rapeseed Oil, Anti-Foaming Agent Dimethylpolysiloxane.), 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.)


  • Crustaceans
  • Eggs
  • Fish
  • Peanuts
  • Soya

 May Contain

  • Almonds
  • Barley
  • Brazilnuts
  • Cashews
  • Celery
  • Gluten
  • Hazelnuts
  • Macadamia
  • Milk
  • Molluscs
  • Mustard
  • Oats
  • Pecan
  • Pistachio
  • Rye
  • Sesame
  • Sulphur Dioxide
  • Tree Nuts
  • Walnuts
  • Wheat

 Does not contain

  • Lupin

  • Halal

Energy 1660kj 397kcal
Fat 12.39g
Saturates 1.44g
Sugars 10.05g
Salt 5.46g
% of an adult’s reference intake
Typical Values Per Portion % RDA
Energy (KJ)166019.83
Fat (g)12.3917.69
of which saturates (g)1.447.19
Carbohydrates (g)49.8519.17
of which sugars (g)10.0511.16
Protien (g)21.9943.97
Fibre (g)2.580
Salt (g)5.4690.92
Weight (g)238.72-

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.