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In Food

Pad Thai Nicki Style #Worldfoods

Author Nicki CawoodPosted on 2 Comments

As part of the Global Taste Team run by the lovelies from Worldfoods I am exploring many different flavours and recipes (and enjoying every minute of it!). This week the suggested recipe was Pad Thai and can be found at the bottom of this post. Worldfoods are keen for us to experiment and so I raided my veg box and here we go, Nicki’s Pad Thai.

Ingredients:

2 large chicken breast

Courgette

Mushrooms

Chives

Beansprouts (you can get these from Tesco, but I use the ones from my Riverford veg box, fresh, crunchy and with a slightly nutty flavour)

Piquillo pepper (thinner than a normal pepper and sweeter)

Mushrooms

1 bottle WORLDFOODS Thai ‘Pad Thai’ Noodle Sauce

Fine egg noodles

Lime – cut into wedges

Dry Roasted peanuts (crushed)

Method.

  • Stirfry together in a little oil the chives, chicken, sliced peppers, courgette and mushrooms
  • When nearly cooked throw in the beansprouts for a further 2-3 minutes on a high heat.
  • Add the WorldFood Pad Thai sauce and turn to a low heat to simmer.
  • Serve with “just cooked” fine egg noodles and top with crushed roasted nuts and lemon wedges (save one wedges to drizzle a little juice over the noodles. And enjoy!

Pad Thai, by May Foong

 Serves 2-3 people

 Ingredients:

100g (or any combination of) Prawns / Chicken / Tofu

20g Chives, cut into 2” length

100g Bean sprouts

80g Flat rice noodles (information here: http://bit.ly/qU8WIl you can substitute with other noodles if you wish)

1 bottle WORLDFOODS Thai ‘Pad Thai’ Noodle Sauce

2 tbsp cooking oil

*Optional – add eggs (within the stir fry or as an omelette), spring onions, fish sauce, extra chilli pepper into the stir fry

Garnishing:

Pounded roasted peanuts

Coriander

Lime wedges

Chilli flakes

Sugar optional (palm sugar traditionally added in Thailand)

 Cooking Instructions:

1. Blanch the noodles in boiling water for 3 minutes untill semi-soft. Drain and set aside.

2. Heat flavourless oil such as groundnut oil in a wok and pan fry the prawns until they turn pink, and set aside.

3. Pour in WORLDFOODS Thai ‘Pad Thai’ Noodle Sauce and bring to boil.

4. Add in the noodles and prawns and toss gently till well mixed.

5. Plate up the noodles and prawns, and add the chives and bean sprouts.

6. Garnish with roasted peanuts, chili flakes and lime wedges.

7. Enjoy!

 

If preparing the dish for children you might want to omit all chilli from the dish, depending on their taste.

 

In Food

Nicki’s Scallops Ginger, Garlic & Chilli Stir fry (Worldfoods)

Author Nicki CawoodPosted on 9 Comments

I am a member of the Worldfoods Global Taste Team. What this means in a nutshell is that along with fabulous other bloggers we are basically exploring the globe with our taste buds, helped along the way by our friends at Worldfood.

This week’s recipe was Prawn Ginger and Chilli Stir-fry. I fell off the beaten track a bit and did something a bit different, but that’s the bonus with Worldfoods – you can alter and explore new recipes so that they suit your tastes and those of your families.

My recipe is Scallop Ginger and Chilli Stir-fry, the original you can find at the bottom of this post if you want to give that a go.

Nicki’s Scallop Ginger & Prawn Stirfry

Ingredients:

  • 1 jar WORLDFOODS Chinese ginger garlic chilli sauce
  • 200 g scallops
  • 20 g fresh basil leaves
  • Diced onion 
  • Mushrooms
  • Courgette
  • Beansprouts
  • Rice or noodles to serve with
  • A good stir-fry oil
Instructions:
1. Stirfry on a medium heat the chopped onion, sliced courgette and chopped fresh basil.
2. Add the scallops, stirring occasionally
3. Add the mushroom and the WORLDFOODS Chinese ginger garlic chilli sauce into the wok / pan
4. Turn down the heat and simmer, allowing the sauce to thicken
5. Serve with rice or noodles and with stir-fried beansprouts on the side
You are impressed, admit it! (Click to enlarge picture)
Gorgeous flavours representing China in our global food journey  and something of a budget meal but according to the husband it was “Better than any takeaway I’ve ever had, absolutely delicious!”. Good man!
Below is the recipe I was suppose to do (whoops!) and a few handy hint for what to substitute if you can’t find some of the more exotic ingredients. Obviously alternatives alter the taste but will still help produce a delicious home cooked meal!
Prawn ginger and chilli stir-fry (serves 4)

Ingredients:

  • 1 jar WORLDFOODS Chinese ginger garlic chilli sauce
  • 250 g prawns
  • 20 g sweet basil leaves
  • 5 leaves kaffir lime leaf, coarsely ripped
  • 5 clusters fresh green peppercorns
  • 20 g chillies, diagonally sliced (if you want to add extra heat)
  • 4 stems galangal, julienned

Instructions:
1. Heat WORLDFOODS Chinese ginger garlic chilli sauce in the saucepan.
2. Add in prawns and stir until they are cooked. Follow by other ingredients, stirring occasionally until the sauce thickens.
3. Serve with jasmine rice or rice noodles

*You can substitute normal basil & some grated lime zest & dash of lime/lemon juice & bay leaves to substitute for kaffir lime flavour! Ginger is not actually a flavour substitute for galangal.. they’re just from same family of roots, however ginger works just fine in this dish!
Enjoy!

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