Thai Taste Pack Competition | Redbrick | University of Birmingham

Thai Taste Pack Competition

Redbrick Food are hosting a competition to win your own Thai Taste Kit Pack

Enter our competition for a chance to win a Thai Taste pack. They’re simple and easy to use (coming with their own instructions) but here’s a Redbrick recommended way to use your mix.

You Will Need:

‘Easy Pad Thai Kit’

This kit is great and provides pretty much everything you need including:

Noodles

Pad Thai Sauce

Sachet of Peanuts, Shallots, and Carrots

 

Add Yourself:

1 Pack of Prawns (raw) – Can alternately use diced chicken or just vegetables

1 Carrot

1 Courgette

3 Spring Onions

3 or 4 Mushrooms (depending on size)

Spinach

1 Egg

 

Grab a wok, or large frying pan, and add some oil. Leave this to heat for about 2 minutes and then add your prawns, making sure you keep them moving so they don’t burn.

Crack an egg into a bowl first and whisk with a folk then add to the pan and keep it moving with a wooden spoon. This should begin to resemble scrambled egg.

I would recommend preparing your veggies beforehand. Shred carrot and courgette (best done with a peeler), and add these to the wok along with chopped up spring onion. Leave these to cook for a bit before adding chopped mushrooms and about a handful of spinach, as these cook a lot faster.

Meanwhile cook the rice noodles in a pan of boiling water, until soft, then drain.

Add these to the stir fry, along with the pad thai sauce and mix together.

Finally add the sachet of peanuts and shallots and stir in.

Dish up. This should serve two (or feed you for two days).

 

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How to enter:

Make a recipe of your choice and post a photo of it on Instagram, then tag @redbrickfood in your photo, follow our Instagram page, and use the hashtag #redbrickthaitaste

Alternatively, you could repost our post about the competition on Instagram, and tag @redbrickfood in the photo, follow us, and use the hashtag #redbrickthaitaste

Happy cooking and happy instagramming!

Studying a BA in English Literature, Editor at Redbrick Food, Writer for Food, Culture, and Comment (@tashanotsmart)



Published

14th November 2016 at 1:05 pm



Images from

Tasha Smart



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