Okay so here we go. Pad Thai. In an instant and quick prep scenario, pad thai has gone through the ringer. I’ve had pad thai that comes this way be pretty decent, however many I’ve had taste like peanut butter and black vinegar with some chopped nuts on top. It’s not a real tricky one to translate to a processed food, but it seems a lot of the time that companies will draw on certain flavorings and try to mimic the flavor but end up with something completely different. Let’s hit up this one and see how it goes!
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, empty contents of noodle pouch into box and separate with fork. Add in sauce sachet and close box back up. Microwave for 2 minutes at 650W (my microwave is 1100W with power levels of 1-10, so I’ll be using 6). Stir and enjoy!
The noodle pouch.
The large sauce sachet.
Some of the huge sachet of sauce.
Finished (click to enlarge). Added coriander, extra large shrimp, Salad Cosmo mung bean sprouts and crushed red pepper flakes. The noodles are flat and broad. They come out of the microwave nicely. The sauce has a flavor that is extremely sweet and has bits of what I believe to be carrot and definitely water chestnut. I would not call this pad thai, but more of a sweet and sour noodle. It’s actually quite good, but it’s poor resemblance to actual pad thai docks some score. Worth a try. 2.5 out of 5.0 stars. EAN bar code 5011673403024.
A recipe for cooking authentic pad thai at home.
