a sachet of toasted peanuts which we have kept whole for extra freshness!
This kit will help you to re-create Thailand’s most popular noodle dishes.
Pad Thai varies so much as you travel around Thailand and our version is based on “Pad Korad”, Korad being a region about 3 hours north of Bangkok. Rice noodles are stir-fried in a tamarind based sauce with naturally fermented soy sauce, garlic, sugar and chilli so you get a medium spicy, sweet & sour dish with a background Umami flavour from the miso. So now you can cook your own authentic Pad Thai at home. We hope you enjoy it and don’t forget the chopsticks and a good squeeze of fresh lime!
PAD THAI NOODLES – SERVES 2
4 tablespoons vegetable oil
2 cloves garlic, chopped
protein of your choice
1/2 onion, thinly sliced
1 egg replacement
25g sugar snap peas, halved
1 lime, cut into wedges
Optional: Fresh coriander and chilli to garnish
In a bowl cover the noodles in hot water for 5 minutes until partially cooked, stir to separate. Drain and rinse with cold. water. Toss in a little oil to prevent sticking.
Add one tablespoon of oil to wok, pour in the egg replacement and stir until loosely cooked. Remove and set aside.
Clean the wok then stir fry garlic & onion in some oil on a medium heat until softened, add protein & vegetables. Fry over a medium heat for 2-3 minutes.
Add all Pad Thai sauce sachet, 50mls water, & the drained noodles. Stir-fry on a higher heat for 3-4 minutes or until the noodles have absorbed most of the liquid and are cooked.
Turn off the heat and stir in & beansprouts. Serve in a bowl, garnished with the crushed peanuts, fresh coriander, chilli & a wedge of lime.