How to Prepare your KOSANAH Pad Thai

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Step 1: PREP

• PROTEIN (Good choices: chicken, pork, beef, shrimp, tofu):

  • Slice/cut them in thin bite-size pieces

• VEGGIES (Good choices: bean sprouts, garlic chives, Chinese cabbage, bell peppers, scallions,  broccoli, bok choy, drained bamboo shoots, drained water chestnuts):

  • Wash and dry

  • Thinly slice

• TOPPINGS (Good choices: chopped peanuts, cilantro, lime wedges, dried baby shrimp, Thai basil, bean sprouts, fried shallots)

• SPICES (Optional – to taste: cayenne pepper, red chili flakes, jalapenos, sriracha sauce, garlic chili paste, oelek sambal)

• EGGS

  • 3 or 4 eggs

• NOODLES (included)

  • Set the noodles in a large bowl full of lukewarm water from the tap

 

Step 2: POTS & PANS

• In a large stockpot, start warming up water on medium/high (will be used to blanche the noodles in Step 3b)

• While the water warms up, on a separate burner, heat up a large wok or pan on medium/high until water droplets sizzle on contact

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Step 3a: COOK IT!

• Add 2-3 tablespoons of neutral oil (e.g. canola, vegetable, rice bran, avocado, olive, grapeseed oil)

• Add your protein to the wok/pan. Cook on medium-high until about 75% cooked

• Add cracked, whole eggs. Wait a bit for the eggs to cook slightly, then stir the eggs gently with the protein

• Add veggies and stir fry until softened, but still crunchy

• Turn down the heat to a simmer

 

Step 3b: COOK the NOODLES!

• Drain noodles from the lukewarm water and add them to the boiling water in the large stockpot

• Boil for 1min

• Drain in a colander

 

Step 4: COMBINE!

• Add the noodles and pour the jar of KOSANAH Pad Thai sauce into the wok

• Cook for 1 or 2 min, until the noodles start absorbing the sauce

• Do not over-stir the noodles

 

Step 6: ADD THE FINISHING TOUCH!

• Remove the wok from the heat.

• Add your spice(s)

• Add your toppings

 

Step 7: ENJOY!

• Enjoy your KOSANAH Pad Thai with friends and family!