A few bloggers have been selected to challenge to an experimental journey with Worldfoods’ fantastic range of authentic Asian pastes and sauces in the hope that through the Fusion Taste Team, we can spread the word and inspire creative cooking in kitchens across the UK.
Established in 1998, Worldfoods aims to bring the exotic tastes and wonderful flavours of South East Asia into family kitchens around the world. They carry an exciting range of ready-made sauces to tantalise your palate and fulfill your desire to enjoy Asian food on a regular basis. All sauces are developed from traditional recipes of unique blends of traditional herbs and spices and they now produce seven ranges of ready-made sauces from Stir-fry sauces, Dipping sauces, Ready-to-pour sauces, Noodle sauces, Pastes, Salad Dressings to Marinades, totalling 51 variations in all. All porducts are made with 100% natural, fresh and free from additives.
As a member of the Team, I was sent a hamper full of goodies including the UK range of Worldfoods sauces: Chinese ginger garlic dipping/stir-fry sauce, Pad Thai noodle sauce, Indonesian “nasi goreng” fried rice paste, Malaysian chili coconut marinade/stir-fry, Thai sweet chili with kaffir lime dipping/stir-fry sauce, Thai tom yum paste and Thai tumeric lemongrass marinade/stir-fry. Also included were a wok, chopping board, chef’s cleaver, apron, notebook and noodles. We will be sent recipes and challenges each week for ten weeks for us to try.
Worldfoods’ notebook with tips and recipes.
Our challenge this week is an extremely common and popular Thai dish – pad Thai. This dish is traditionally made with rice noodles, fish sauce, tamarind juice, Thai chilli powder, palm sugar and any combination of bean sprouts, prawns, meat, or tofu, garnished with crushed peanuts, coriander and lime juice. This dish is pretty easy to put together especially with the instant sauce. I used the wheat noodles that was provided instead of rice noodles and used more than suggested. Not a huge fan of the noodles I used as it was a bit too thick, should have bought rice noodles. Even then, the dish turned out really tasty – a combination of salty, sweet and sour flavours, yum!
Adapted from May Foong’s recipe at Worldfoods
Prep time: 10 mins
Cook time: 15 mins
Yield: serves 2
- 10 prawns – shelled and deveined
- 1 red chili
- 2 stalks spring onion – cut into 2” length
- 100 g bean sprouts
- 130 g noodles
- 1 bottle WORLDFOODS Thai ‘Pad Thai’ Noodle Sauce
- White pepper powder
- Fish sauce
- 2 tbs roasted peanuts – chopped
- Lime wedges
- Dry prawns with kitchen towels. Add some salt and white pepper powder, mix. Set aside.
- Blanch the noodles in boiling water until cooked. Drain and set aside.
- Heat oil in a wok and pan fry the prawns until they turn pink, and set aside.
- Add white part of spring onions and chili, stir fry until fragrant.
- Pour in WORLDFOODS Thai ‘Pad Thai’ Noodle Sauce and bring to boil.
- Add in the noodles, prawns and bean sprouts and toss gently till well mixed.
- Season to taste with fish sauce and sugar.
- Lastly, stir in the green part of spring onions.
- Enjoy with lime and peanuts!
Please head to WorldFoods Fusion of Flavours facebook page to check out the delicious creations of my fellow Fusion Taste Team! They are also doing a giveaway, so you could be in with a chance to win this Pad Thai sauce!