How to Prepare your KOSANAH Pad Thai

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Step 1: PREP

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

  • Use about 1 lb for the full 16 oz kit, 1/2 lb for 8 oz 

  • 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):

  • Use about 1 lb for full 16 oz kit, 1/2 lb for 8 oz 

  • Wash and dry

  • Thinly slice

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

• SPICES (to taste: red chili flakes (provided), optional: cayenne pepper, jalapenos, sriracha sauce, garlic chili paste, oelek sambal) - NOTE: start with only a pinch of the red pepper flakes and try before adding more. 

• EGGS

  • 16 oz kit: 3 or 4 eggs

  • 8 oz: 1 or 2 eggs

• NOODLES (included in kit)

  • 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 1 min

• 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 5: ADD THE FINISHING TOUCH!

• Remove the wok from the heat.

• Add your spice(s)

• Add your toppings

 

Step 6: ENJOY!

• Enjoy your KOSANAH Pad Thai with friends and family!

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Suggested Wine Pairings

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Wines from the Asian-Pacific Rim as well as French and Italian-style bubblies compliment the aromatic flavors of Pad Thai.

• Spy Valley Sauvignon Blanc 2014 (New Zealand) – Fruit forward notes of passion fruit and textural depth

• Chateau Ste Michelle Chardonnay (Washington State) – Food friendly with fresh, bright apple and sweet citrus notes balanced by a gentle hand of oak and spice

• Pine Ridge Chenin Blanc-Viognier (California) – Tastes of tropical vacation, white peach, honeyed pear, sweet mango, jasmine blossoms, and hints of white chai

• Gruet NV Blanc de Noirs (New Mexico) – Made in the méthode Champenoise found in French champagne but priced for everyday drinking. Notes of raspberries and cream, smell of yeast and baked goods with a creamy mouth feel

• La Marca Prosecco (Italy) – Clean palate of effervescent green apple, peach, lemon, with a mineral backbone. Finishes with a light sweetness

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Cocktail Recipe

BAY BREEZE

• 4 oz pineapple vodka

• 5 oz cranberry juice

• 4 oz pineapple juice

Mix and serve over ice

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Mocktail Recipe

SALTED LEMON-GINGER SPRITZER

• ¼ lemon, seeded, coarsely chopped

• 1 tbsp fresh lemon juice

• 1 tsp grated ginger

• Ginger beer or ginger kombucha to taste

Serve over ice

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