WATCHAREE'S Pad Thai Sauce | Vegan & Non-GMO | Authentic Traditional Thai Recipe | 13.3oz Jar (Pad Thai, 2 pack)
Lawson Fine Foods
True to her roots, Watcharee has handcrafted authentic premium Thai sauces. Watcharee, a culinary artist trained in Thailand has blended aromatic herbs and spices with other traditional ingredients, such as rich coconut cream and pure palm sugar so that you can quickly prepare authentic Thai dishes at home or add a bit of spice to your favorite creations.
All our sauces are great for busy people, foodies, chefs, and Asian culinary artists making them an Asian pantry staple.
We make our sauces with clean products, vegan, non-GMO ingredients, no preservatives, flavors, colors or other artificial ingredients.
The most versatile sauce in the line, Watcharee's pad Thai sauce blends fragrant spices, sweet shallots and tamarind, and is inspired by a recipe from traditional fishing villages east of Bangkok. Follow the traditional recipe by stir frying rice noodles, vegetables, eggs, tofu and chicken or shrimp with Watcharee's Pad Thai sauce, or use the sauce on seafood, salads or barbeque.
There are so many delicious ways to use this amazing sauce we added a few of Watcharee's favorite original recipes below to get you started. Enjoy!
Pad Thai with Tofu (vegetarian)
1 cup WATCHAREE’S pad Thai Sauce 8 oz. (medium width) dried flat rice noodles or banh pho noodles (about 1/2 of a 1 lb. bag) 4 tbs. oil ¼ cup water 4 eggs 1 cup fried soybean curd or firm tofu, cut into ½ inch cubes 4 tbs. preserved sweet radish 1 cup chives, sliced to 1 inch long 3 cup beansprouts, pea shoots or sunflower shoots, rinsed 1/2 cup ground unsalted roasted peanuts 1 lime, cut to wedges 1 tsp. ground hot chili (optional) Soak noodles in cold water until soft for 20- 30 minutes, drain Heat the oil in a wok over medium heat until hot. Add noodles and stir until noodles are soft. Add water a little at a time to further cook the noodles to around 70 percent. Move noodles to the side of the wok and add eggs. Stir the noodles to cover the eggs; add WATCHAREE’s Pad Thai Sauce, tofu, chives, radishes, and 2 cups of beansprouts, pea shoots, or sunflower shoots. Mix well and turn off the heat. Arrange noodles on a serving dish.
Bacon Wrapped Scallops Rice Bowl
½ cup WATCHAREE'S Pad Thai sauce (or peanut, green curry or massaman curry)
3 cups steamed jasmine rice
8 fresh medium-sized scallops
8 slices of bacon (or turkey bacon)
¼ cup steamed edamame
¼ cup microgreens (or shredded cabbage, carrots or zucchini)
Preheat oven to 350F. Line a baking sheet with Silpat (non-stick baking mat) or foil for baking. Pat scallops dry with a paper towel. Wrap each scallop tightly with bacon and secure with a toothpick. Arrange on a Silpat and bake for 12-15 minutes or until the scallops are opaque and bacon is crisp. Remove toothpick and set aside.
Warm WATCHAREE'S Pad Thai sauce or WATCHAREE's sauce of your choice in a saucepan. Arrange rice in two bowls, top with bacon wrapped scallops, edamame and microgreens. Drizzle each bowl with WATCHAREE'S sauce of your choice. Enjoy!
Fresh Spring Rolls with Pad Thai Dipping Sauce
½ cup Whatcharee's Peanut or Pad Thai sauce for dipping
5 round rice paper wrappers (8.5 inch diameter)
10 medium-cooked shrimp
1 cup shredded carrots
1 cup thinly shredded red cabbage
1 cup fresh basil
1 cup fresh mint leaves
1 cup cilantro leaves
Cut rice paper wrappers in half. Sprinkle with water and let stand for a few seconds to soften. Add cilantro, basil, carrots, cabbage and shrimp in the middle. Fold the bottom inward and roll the wrapper tightly away from yourself. Repeat with remaining ingredients. Serve with Watcharee's Pad Thai or Peanut Sauce.
Make 10 pieces
Ahi Tuna with Pad Thai Sauce
1 jar Watcharee's Pad Thai Sauce
1 lb. sushi grade tuna, diced into small cubes
1 medium zucchini, sliced
1tbs. lime zest
1 tbs. black and white sesame seeds
In a mixing bowl, add tuna and drizzle Watcharee's Pad Thai sauce 2 tablespoons at a time to reach your desire taste. Our sauce is concentrated, please do not add too much sauce at the beginning. Add lime zest and mix well. Form a circle with the sliced zucchini and fill it with mixed tuna. Sprinkle with the sesame seeds before serving. Alternatively, you can serve tuna tartare with pad Thai sauce in a rice bowl or on a bed of spring mix. You can add mango, avocado, ginger or other fresh vegetables. Enjoy creating your own delicious dish!