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We now bottle and sell the Thai Sweet Chilli dipping sauce that you get with your starters in the restaurant. The sauce can also be used as a stirfry sauce or as a marinade for meat before grilling or BBQing.

We also sell the Pad Thai Noodles cooking sauce that we use in the restaurant and is made to our own unique recipe. The instruction card is below.

Both sauces are sold in returnable 250ml glass bottles for £3.50 from the restaurant. The Pad Thai noodles recipe kit includes the instruction sheet, the cooking sauce and a packet of rice noodles for £5.00 - enough for 4 meals!

 

Pad Thai Noodles

Pad Thai could be considered the national dish of Thailand. It is made using flat rice stick noodles cooked with a sweet and sour tamarind sauce. The noodles are then stir-fried with vegetables, egg and bean sprouts and finally garnished with crushed peanuts and fresh coriander leaves. Traditionally, extra seasonings of sugar, crushed dried chilli and fish sauce and lime juice are added to taste.

One of the most labour intensive parts of this dish is making the tamarind based Pad Thai Sauce. This sauce has already been prepared for you by The Coconut Kitchen.

The following recipe is for Pad Thai Chicken. The chicken can be omitted and extra vegetables added to make the dish vegetarian. Alternatively, shrimps or pork may be used.

Ingredients for 2 servings:

- 175g flat rice stick noodles (less than half a pack)
- 125ml of The Coconut Kitchen Pad Thai Sauce
- 5 tablespoons vegetable oil
- 1/2 a white onion, sliced thinly
- 2 gloves of garlic, finely chopped
- 1 chicken breast, cut into thin strips
- 1 large egg, whisked
- 2 tablespoons crushed, roasted peanuts
- 30g bean sprouts
- 2 spring onions finely sliced lengthways into 2.5cm strips
- To garnish: fresh coriander, wedges of lime

1. Put the noodles to soak in hot (not boiling) water for up to 10 minutes or until they still retain some bite to them. Drain in a colander and coat with 2 tablespoons of oil to stop them sticking together. Try and cover all the noodles with the oil.

2. Add 1 tablespoon of oil to the wok, heat then and pour in the egg - stir quickly until cooked and broken up. Remove the egg. And wipe the wok clean.

3. In a wok or frying pan heat 2 tablespoons of oil over a medium heat and fry onions until soft. Add the garlic and then the chicken, turn up the heat and stir well for 2-3 minutes or until the chicken is cooked.

4. Reduce the heat back down to medium and pour in the Pad Thai Sauce into the wok. Move all the chicken and onions to one side, add all the rice noodles to the centre of the pan and cook them in the sauce for 3-5 minutes or until soft (you need to taste the noodles at this point, add a little more water and cook a little longer if they are still hard) . Add the egg and stir all the contents of the wok together. Add half the bean spouts and half the spring onions, and mix into the noodles.

5. Serve the noodles on a plate or bowl and garnish with the peanuts, spring onions and bean sprouts a good handful of freshly chopped coriander and a wedge of lime. Enjoy!

p.s. Feel free to add any vegetables to this dish e.g mushrooms, carrots, peppers etc

 

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Contact Details

Telephone

Tel: 01758 712 250

 

Email

enquiries@thecoconutkitchen.co.uk

 

Address

The Coconut Kitchen
Lon Pont Morgan
Abersoch
Pwllheli
Gwynedd
LL53 7AN

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