SAI OUA SPICES: Black pepper, ginger, lemongrass, kaffir lime, chilli, coriander leaf, galangal

NAM PRIK ONG SPICES: Green pepper, black pepper, shrimp powder, garlic, coriander

RED PASTE SPICES: Chilli powder, paprika, shrimp powder, galangal, lemongrass,  toasted coriander, black pepper, fennel

KAFFIR LIME LEAVES.  

CURRY POWDER: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow mustard, cardamon, cinnamon, cloves, chilli

CHILLI OIL BLEND: Chilli flakes

JASMINE FLOWERS.

BLACK SESAME SEEDS. 

*Allergens

• 250g diced chicken
• 200g pork mince
• 150g shallots or 1 small red onion 
• 3 cloves of garlic 
• 2 pak choi 
• 1 small green pepper 
• 2 limes
• 1 small ripe mango or about 200g ready prepared mango pieces
• A small bag of pork scratchings or prawn crackers
• 125g dried egg noodles
• 100g pudding rice or Thai sticky rice
• 200ml full fat coconut milk (½ a standard-size tin or you can buy as a sachet)
• 2 tbsp vinegar (white wine vinegar or cider vinegar is fine)
• 1 tbsp fish sauce 60g sugar