Instant Noodle (Pad Kee Mao) (60g) by Mama
Ingredients:
Noodles: Wheat Flour (65.06%), Modified Tapioca starch, Palm Oil, Salt, Sugar, Firming Agent: E466, E500, E501, Soy Sauce
Seasoning: Sugar, Salt, Spices, Flavour Enhancer: E621, E635, Shrimp Powder, Dried Leek, Artificial Cuttlefish Flavour, Colour: E150a, E160c.
Oil: Palm Oil, Basil Leaves, Chilli, Garlic.
Chilli Sachet: Chilli Powder
Pad Kee Mao is a distinctly spicy dish that is widely eaten in Thailand and Laos. Originally brought to Southeast Asia by Chinese migrants, the dish has evolved over time to incorporate local oriental styles to create Pad Kee Mao. Instant Noodle (Pad Kee Mao) (60g) by Mama has produced a simple to make meal using the same flavours found in the original dish.
Pad Kee Mao translates into “drunken noodles,” which may lead a person to assume the dish contains some form of alcohol. This however is not the case as the name rather refers to the amount of liquid needed to be consumed with the dish. This is required to ease the fire in a person's mouth, created by the chili and basil spice base of the soup. Traditionally Pad Kee Mao is a fried noodle dish made with broad rice noodles, meat or tofu, garlic and bean sprouts. Instant Noodle (Pad Kee Mao) (60g) by Mama has revolutionized this dish and made it into an instant noodle soup snack that is perfect for a quick meal.
Instant Noodle (Pad Kee Mao) (60g) by Mama is swiftly made by adding the noodles and spice to two cups of boiling water. Allow to stand covered for three to five minutes, until the noodles have softened. Counteract the spiciness of Instant Noodle (Pad Kee Mao) (60g) by Mama simply by adding some vegetables such as mushrooms, spring onions, and fresh-diced coriander to the soup. For a non-vegetarian dish, a person can add any meat to the soup to create a wholesome meal rich in spice.
For a more traditional version of Pad Kee Mao, stir-fry bite size pieces of meat or tofu with garlic and onions before adding a cup of water and a packet of Instant Noodle (Pad Kee Mao) (60g) by Mama. Add some sliced bamboo shouts, grated ginger, spring onions and a choice of vegetables to the stir-fry. Allow to steam at a reduced heat until water evaporates and the sauce begins to caramelize with the vegetables and meat stock. Serve with fresh Thai basil sprinkled on top for that authentic Pad Kee Mao experience.
Product of Thailand.
