Category Archives: United Kingdom

#3232: Tiger Tiger Noodles In No Time Pad Thai – United Kingdom

#3232: Tiger Tiger Noodles In No Time Pad Thai - United Kingdom

Found this one at Walmart here in the area. Actually it was a Walmart Market – basically just groceries. Figured what the heck – it looks interesting. Shall we?

Tiger Tiger Noodles In No Time Pad Thai – United Kingdom

#3232: Tiger Tiger Noodles In No Time Pad Thai - United Kingdom

Detail of the side panels (click to enlarge). Looks to be meat free and mentions ‘suitable for vegetarians.’ To prepare, open lids halfway and microwave at 800W for 90 seconds. Add sauce to noodles. Finally, stir and enjoy!

#3232: Tiger Tiger Noodles In No Time Pad Thai - United Kingdom

A plastic cup of noodles.

#3232: Tiger Tiger Noodles In No Time Pad Thai - United Kingdom

A plastic cup of sauce.

Finished (click to enlarge). Added barbeque pork, fried tofu, peanuts, Salad Cosmo mung bean sprouts, and coriander. The noodles are a little interesting – like egg noodles but rice. Not my favorite but worked well with the sauce. This was as much like pad thai and I’m a native of Thailand, however it was quite tasty. Basically sweet Thai chili sauce you find at the store is the base. It actually works, but it’s not pad thai by any stretch. 3.5 out of 5.0 stars.  UPC bar code 846462142380.

#3232: Tiger Tiger Noodles In No Time Pad Thai - United Kingdom

Thailand: The Beautiful Cookbook

Watch me cook on Instant Noodle Recipe Time!

The Ramen Rater’s Bottom Ten Instant Noodles Of All Time 2017 Edition

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

So today it’s the fifth annual The Ramen Rater’s Bottom Ten Instant Noodles Of All Time. On my other lists, I exclude varieties that no longer are on the market. On this list, everything’s fair game for the bottom ten. As I say in the video presentation, if you like some of these, there’s nothing wrong with you – I just find these detestable personally. These are my least favorite varieties of the over 2400 varieties posted to date. Without gurther ado, the bottom ten.

The Ramen Rater’s Bottom Ten Instant Noodles Of All Time 2017 Edition

The full list video!

#10: Roland Ramen Japanese Style Quick-Cooking Alimentary Paste With Chicken Artificially Flavored Soup Base – United States

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

Honestly, I expected this to be a kind of ‘run-of-the-mill’ variety. I review based on the base product as well as the provided cooking directions. Well, they call for 3 cups of water and they’re violently bland. In the nutrition facts, they mention that this pack contains 3 servings! I’m guessing this is so they can say the sodium level is low? I’m unsure. What I’m sure of is that I really disliked these. Original review

#9 – Sichuan Guangyou Sweet Potato Instant Noodle Braised Spicy Chitterling Flavor – China

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

The sweet potato thread was alright, but very gloppy. The flavor was kind of brutal; indeed, too strong for me. I think the soup direction might have been better. What’s more, the powder sachet contents didn’t work well as the peas didn’t hydrate whatsoever. Original review

#8 – Maruchan Spicy Tomato Salsa Ramen – Japan

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

The noodles hydrated very nicely and have a standard flatness and thin character. The flavor was unfortunately something of a departure. It was a kind of spicy and putrid tomato melange – like homemade salsa left out overnight from binge drinking with a crew of chainsmokers – which just tastes like pure trainwreck. The bits of potato were interesting and hydrated well enough though – kind of liked that they had potato skins on. But yeah – this was just a fusion that should come undone. Original review

#7: Vedan Wei Wei A Instant Noodles Chicken Flavor – Taiwan

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

The noodles were very ho-hum. While they hydrated well, they seemed like they just didn’t belong in the ‘food’ group; spongy and riddled with sadness. As for chicken flavor, that was definitely absent. I was really happy about the vegetables, but they were mushy. Original review

#6 – Master Kong Artificial Abalone Crab Flavor Instant Noodle – China

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

The noodles were alright – plentiful too. Nothing to write home about. What is to write home about is the flavor. Write a warning letter home! I mean this was just plain funky; seemed initially like a crab stick kind of scent and essence but it just turned into this not food kind of taste that I just couldn’t stomach whatsoever. Couldn’t pour this down the drain fast enough. Original review

#5 – Koyo Reduced Sodium Garlic & Pepper Ramen – United States

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

The noodles are thick – more like ramyun. They have an alright chew; although they seem almost doughy- and not Hakata style ramen noodle doughy. The broth does taste of garlic and pepper, but it’s so very bland. It really is like you could boil some pepper and a clove of garlic and achieve the same results. Not at all to my liking. Original review

#4 – Urban Noodle Authentic Street Food Black Bean – United Kingdom

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

The noodles in this one were flat instead of round. They came out very nicely. The flavoring however was just strange. I expected maybe something of a Korean-Chinese fusion dish, but those are hearty and rich and not savory and sweet. In fact, this one was a little too sweet for me. The thinly sliced bamboo shoots don’t work for me either; leaving them whole would be nicer I think. What’s more, it has a kind of chemically aftertaste; like chlorine or soap. Original review

#3 – One Dish Asia Japanese Ramen Noodle – United States

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

This one comes with a fresh noodle pouch. They didn’t have a very fresh texture; more mushy. The bamboo shoots (which more resembled overcooked carrot and I had to consult the ingredients to figure what they were) were mushy as well. The broth had an acidic and a flavor reminiscent of the teriyaki flavor I’ve encountered in bad teriyaki instant flavors. A hot mess. Original review here

#2 – Baijia Single Noble Black Bone Chicken Flavor Instant Sweet Potato Noodles – China

The Ramen Rater's Bottom Ten Instant Noodles Of All Time 2017 Edition

I was told by a guy from the company that this indeed was believed to be medicinal and helpful to women having their ‘time of the month.’ I’m also been told by a reader that people generally don’t like black bone chicken soup even in China. Very slimy sweet potato noodles, thick, greasy broth and horrid veggies that didn’t hydrate well was just a flavor, texture, and complete food hole nightmare for me. This was just horrible stuff that I couldn’t stand. Original review

#1 – Dr. McDougall’s Vegan Pad Thai Noodle Soup – United States

Bottom Ten Instant Noodles Of All Time 2017 Edition

Wow – where do it begin. Well, first off when one in the United States thinks of Pad Thai, they think of what they might find at a domestic Thai restaurant. Okay so the rice noodles came out nicely – short, flat and broad and well hydrated. Now for the broth. Thin. Nothing like pad thai. Has a little lime taste and a kind of herbed taste. The floating bits of tofu are a lot like the marshmallows you get in the hot chocolate that comes with marshmallows. This is as far from pad thai as I can even express in words. It’s like someone gave a broken description of pad thai to someone who has short term memory problems and no taste buds a week prior and told them to make it. I kind of feel personally violated and offended. A new #1 on the Bottom Ten. Original review

Meet The Manufacturer: #2201: Mr. Lee’s Noodles Penang Chicken Curry Laksa

Penang. It’s a place I really miss, specifically because friends and flavors live there. some of the most amazing things that I’ve ever tasted are from Malaysia and specifically Penang. I decided to save this for last as I wanted to see how everything else was before I tried something that promises to be good. Today we say hello to this exotic variety and goodbye to the Meet The Manufacturer for Mr. Lee’s Noodles. Here we go!

Detail of the side panels (click to enlarge). contains chicken. To prepare, add boiling water to ridge line (just below the lip of the cup) and give a good stir. cover for 3 minutes. stir and enjoy!

Detail of the lid (click to enlarge).

The noodle block.

Bits from the bottom of the cup. Note the large piece of cauliflower in the upper left.

Finished (click to enlarge). The noodles hydrated very well – they’re broad and flat rice noodles. the broth has a nice light chicken taste with a kind of curry aftertaste to them. As far as a medium heat level, heat in this one was non existent. The vegetables and chicken were amazing – super good! However, during my days in Penang, I saw nor tasted anything like this. I think a more apt title would be chicken vegetable stew. 2.0 out of 5.0 stars. EAN bar code 0641243998718.

Jamie Oliver’s Great Britain

The Mr. Lee’s Noodles rap!

Meet The Manufacturer: #2200: Mr. Lee’s Noodles Shaolin Monk Vegetables

I think I was talking about Kung Fu Theater and David Carradine’s career the other day. He played Grasshoppe – a pupil of the Shaolin on that show. Still bugs he; why didn’t they get, oh – I don’t know… A more fitting person to play a Chinese martial arts student? Maybe someone.. Chinese? Anyways, it’s veggie time – let’s get it on!

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. to prepare, add boiling water to ridge line (just below lip of the cup) and stir. Cover for 3 minutes. stir and enjoy!

Detail of the lid (click to enlarge).

The noodle block.

Bits from the bottom of the cup.

Finished (click to enlarge). The noodles hydrated very well. As with the other varieties, they’re flat and medium breadth rice noodles. The broth is light with a slight sweetness to it. The real star of this one are the vegetables, of which there are a multitude. This probably has more real estate taken up by vegetables than any instant anything I’ve ever had – something I really liked with this one. Good show! 5.0 out of 5.0 stars. EAN bar code 0641243998725.

Best of British Cooking

A short presentation on the differences of dehydration versus freeze drying.

Meet The Manufacturer: #2199: Mr. Lee’s Noodles Tai Chi Chicken

Tai chi makes me think of the slow moving exercise many people do in large groups. This is an instant noodle blog though and so you get 3 minutes to do your tai chi! This is the chicken noodle – the basis of where all instant noodles come from. I believe a company’s chicken instant defines them. Let’s give it a look!

Detail of the side panels (click to enlarge). Contains chicken. to prepare, add boiling water to ther ‘ridge line’ (just below the lip of the cup). Stir and cover for 3 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

The noodle block.

Some of the seasoning and bits of vegetable and chicken from the inside bottom of the cup.

Finished (click to enlarge). The noodles came out as always – well hydrated and of good quality. They’re thin and broad – plentiful too. The broth was a on the bland side. The vegetables were excellent – green beans and corn were well hydrated as well as cubes of real chicken. 3.0 out of 5.0 stars. EAN bar code 0641243998701.

BodyWisdom Media: Tai Chi for Beginners

A short video on what Mr. Lee’s Noodles stand for with Dr. Damien Lee.

Meet The Manufacturer: #2198: Mr. Lee’s Noodles Dragon Fire Mushroom

Today it’s mushrooms! Looks like spicy mushrooms too! Let’s check it out!

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to ridge line (just under the lip). Stir then cover for 3 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

The noodle block.

Some vegetables and seasoning from the bottom of the cup.

Finished (click to enlarge). The noodles hydrated very well. As with the other varieties, they’re flat and medium breadth rice noodles. The broth in this one is spicy and unfortunately very bland. The mushrooms themselves perked up wonderfully – nice big pieces as well. 2.5 out of 5.0 stars.  EAN bar code 0641243998671.

Gather In The Mushrooms: British Acid Folk Underground 1968-1974

The story of Mr. Lee’s Noodles.

Meet The Manufacturer: #2197: Mr. Lee’s Noodles Hong Kong Street Beef

The second review will be this beef cup! Very curious what will be in here – beef? To beef or not to beef? Well, only one way to find out!

Detail of the side panels (click to enlarge). Contains beef. To prepare, add boiling water to ‘ridge line’ (looks to be just below the brim) and stir. cover and let steep for 3 minutes. Stir and enjoy!

Detail of the lid (click to enlarge).

The rice noodle block.

Looks like there’s a decent amount of freeze dried beef here!

Finished (click to enlarge). The noodles are flat and broad. They have a light chew and are plentiful. The broth is very nice – kind of a pho taste to it which works here. The bits of vegetable are just perfect – going to go out on a limb and say they’re the best veggies I’ve seen to this date in an instant noodle. The prevalent bits of beef were something to behold as well – good flavor and texture – definitely beef. Very impressed with it. 5.0 out of 5.0 stars. EAN bar code 0641243998695.

Asian Cooking: Cook Easy & Healthy Asian Food At Home With Mouth Watering Asian Recipes Cookbook

A little on Mr. Lee’s business model from Dr. Damien Lee.

Meet The Manufacturer: #2196: Mr. Lee’s Noodles Warrior Fighting Shrimp

We start today with a seafood variety. I do believe this is the first instant noodle I’ve reviewed with the words ‘kick-ass’ on the front – hopefully a good sign, especiallywhen it comes to how spicy they truly will be. Let’s have a look at this, the first of six varieties I’ll be reviewing for Meet The Manufacturer this go around!

Detail of the side panels (click to enlarge). Contains shrimp. To prepare, add boiling water up to ‘ridge line’ – looks to be just under the top of the cup. Stir and cover for 3 minutes. stir and enjoy!

Detail of the lid (click to enlarge).

The rice noodle block.

Loose seasoning from the cup – nice large pieces of shrimp and vegetables.

Finished (click to enlarge). The noodles hydrated very nicely – flat and a little broad. The broth is thin and has a kind of shrimp flavor with a decent heat to it. The flavor is very light. The bits of vegetable are excellent and plentiful as are the shrimp which are of excellent quality and quantity. 3.25 out of 5.0 stars. EAN bar code 064124399868.

Canteen: Great British Food

Damien Lee on a British TV show kind of like Dragon’s Den and Shark Tank.

Meet The Manufacturer: Product Samples From Mr. Lee’s Noodles

So this awesome box came today!

Ah I see – it was two boxes connected together!

Opening a box, you are greeted by this little sheet (click to enlarge)

Six different varieties (click to enlarge)!

Hey – what’s this?

Chopsticks (click to enlarge)!

A tube!

Mr. Lee’s Noodles – UK (click to enlarge)

Meet The Manufacturer: Interview With Mr. Lee’s Noodles

Interview with Mr. Lee’s Noodles * Product Samples from Mr. Lee’s NoodlesMr. Lee’s Noodles Warrior Fighting ShrimpMr. Lee’s Noodles Hong Kong Street BeefMr. Lee’s Noodles Dragon Fire MushroomMr. Lee’s Noodles Tai Chi ChickenMr. Lee’s Noodles Shaolin Monk VegetablesMr. Lee’s Noodles Penang Chicken Curry Laksa

I was contacted by Kasia Bigda, Head of Marketing and Communications over at Mr. Lee’s Noodles a few months ago. They sounded like interesting products and I of course was keen on giving them a try. Mr. Lee’s Noodles seems to be going the way of many food products these days – convenience with healthiness in mind. I conducted this interview with the company’s founder, Dr. Damien Lee – here’s a little bio about him:

Bio: Damien Lee, MD and Founder of Mr Lee’s Noodles, an ex-Australian Special Forces, a former City headhunter, a single dad of two and stage 4 cancer survivor. In remission, having lost his latest start-up but cleaned up his diet to help beat cancer, he realised he loved noodles but hated all the nasty chemicals in them. So he created his own healthy, gluten-free pot noodle, which he’ll soon start selling on university campuses through high-tech Noodle Kiosks that look like giant smartphones (and also online). With our appetite for Asian streetfood on the rise and with his high-tech approach to sales, he’s definitely on trend.
THE RAMEN RATER> Thank you for agreeing to this interview! To start, can you tell my readers about the history of Mr Lee’s?

MR. LEE’S NOODLES> The history of Mr Lee’s… Well we were founded in June 2015 incorporated here in the United Kingdom. The birth of the company in a sense was probably a little earlier than that, in fact I started really conceptualising the company back in April 2015 on the beach in Greece with the family. I was kind of contemplating what I was going to be doing with my life post recovery from my cancer treatment. I’d lost my previous start-up company while I spent a year recovering and going through my treatment, and going to Greece was my first break away post recovery to contemplate what do I do now. I’ve never been a part of the retail industry, so I wanted my noodles to not only be unique in flavour but also delivered in a unique way, and that’s when I also started thinking about our “noodle kiosk” vending machines.

So that’s where the business started and from there spent many months working on the business plan to finally beginning in June 2015.

TRR> What was the first product you made?

MR. LEE’S NOODLES> At the beginning we developed a number of soup flavours that we were experimenting with which is when I first found Andy Chu, our Macau born Executive Chef. We spent a lot of time in his kitchen trying out different soups from Penang Chicken Curry Laksa to Tai Chi Chicken and numerous, exciting flavours. So it was really our soups! The first flavour we discovered was Hong Kong Street Beef which is still one of my favourites today.

TRR> Your company is located in England. Can you tell us a little bit about your country?

MR. LEE’S NOODLES> Well our home country England is a very multicultural society with a population of about 65 million people. There are many different nations making up the demographic from Asia to the Middle East, from North America, Europeans and so on. It’s a progressive society so as you know, it has a good economy. Obviously now the UK has voted to leave the European Union, ‘Brexit’ they’re calling it, so by 2017 the UK will no longer be a part of it – which is an interesting one! I think there’s many things still to be seen but like anything we will get through that.

The climate here isn’t what I’d call barmy, but a typical summer day is about 23-25 Celsius, which I know sounds warm…But it’s rainy! I’m from Australia so to me it’s bit too cold. Thankfully we are based in Bournemouth which is a fantastic coastal town with a fantastic beach, so we can really make the most of the little Summer we have.

TRR> Can you tell us about the variety of noodles you make?

MR. LEE’S NOODLES> Yes! Today we have six launch flavours which all use gluten-free rice noodles. We have Dragon Fire Mushroom, Shaolin Monk Vegetables, Warrior Fighting Shrimp, Hong Kong Street Beef, Penang Chicken Curry Laksa and Tai Chi Chicken. Each of our noodle cups are named in a way that shows inspiration from authentic, oriental flavours.

Our noodles are all natural, as we don’t use any nasties or additives, preservatives or colours, absolutely nothing artificial goes into them – and one of our key features are freeze-dried ingredients, and lots of it. We tend to use anything up to 8g of freeze-dried ingredients in each of our flavours, and no other brand in the cup noodle range use such a high quality and quantity of vegetables or meats in their products.

TRR> How many noodle products do you produce each year?

MR. LEE’S NOODLES> It’s hard to say but I hope in the 10’s of millions! But that’s something we’ll aim for in the future. I’m hoping that in the first year post launch that we will be on target from 500 to a million soups, but beyond that I would see that curve going remarkably higher.

TRR> How does your noodle making process differ from other instant noodle manufacturers?

MR. LEE’S NOODLES> It differs firstly in the quality of the ingredients. We use very high quality ingredients from seasonings to freeze-dried vegetables, meat and a high end rice noodle made specifically for us. We are also one of the lowest cup noodles in sugar, salt, calories, fats (saturated) and so on but we also differ on a packing process in the way we mill our products.

Most, in fact all the other soup brands I know that already have the powders pre opened in the cup have their dehydrated ingredients all mixed in a pre-mix, before being poured into the cups along the production line. We don’t do that. We uniquely and precisely measure out the seasoning and the exact weight of each freeze-dried ingredients so we know exactly the amount going into each soup rather than a bulk powder. In other words, the freeze-dried may differ in quantity because you may get less mushroom or more broccoli for example. By measuring each ingredient we know that every soup will have the whole quality experience we expect to give them. It’s a more expensive process for us to pack the product but ultimately the whole user experience is more unique, precise and higher in quality.

TRR> Are rice noodles the only products you make?

MR. LEE’S NOODLES> At the present our brand uses exclusively rice noodles, but we will be developing another four products which will have a variety of wheat and egg noodles. We are also developing seven fantastic super-food boosts and three taste enhancing condiments that you can mix into our soups from our vending machines. We have tamari soy sauce, sesame oils, chilly oils – a whole bunch of wonderful high quality products that you will be able to buy and personalise!

TRR> A lot of people are concerned with their sodium intake. How would you recommend people enjoy your product as part of a healthy meal?

MR. LEE’S NOODLES> Our product is very low in salt and we try not to add additional salts aside from the natural salts in our noodles. We tend to use seaweed vs sodium which is obviously a natural salt not a processed one, and using sea salts which are more expensive but are much better for the buyer. We work on having as little salt as possible in each of our soups. If you tend to look at our sodium values in our nutritional guides you will see our soups compared to many others is one of the lowest you’ll find.

TRR> Are you involved in your local community or participate in charities?

MR. LEE’S NOODLES> Absolutely! Our brand ethos and values are all about giving back to the community, we are not a brand that takes, we need to give back. We are working on three pillars that we believe in called ‘HEY’ – health, education and youth. So we will be looking to identify programs within these sectors that we as an organisation can help contribute towards or maybe develop programs with. For example, we work with the Bournemouth Hospital Leukemia Foundation and with local University students, and we continue to identify other charities we can engage with and give back to the community in our own little way.

TRR> Are there any new products coming soon?

MR. LEE’S NOODLES> For sure, as I mentioned previously we are in the process of developing a protein boost range. We are also developing four more soup flavours including a vegan option to enhance our current range of six flavours, so I plan by the New Year to have a ten soup line-up.

TRR> In what countries are your products popular? Do people enjoy them differently in different places?

MR. LEE’S NOODLES> Well because we are a new brand it is a little early to say, I hope our home country the UK will be very, very popular if not the number 1! We’ve already sent our first 30,000 cups to Denmark, Scandinavia, where we are going into four hotel chains out there so I think that will be a very big market for us. We plan to be going into the US in the New Year as well, so it’s hard to say but I hope we are going to be a global brand very soon!

TRR> When you make noodles for yourself, what do you like to add to make them extra special?

MR. LEE’S NOODLES> Oh for me I love spicy! I just love chillies and hot food with chicken and really nice fresh, crunchy vegetables. I’ll really mix it up and try lots of things because I like to experiment with fresh produce. Also different types of noodles, but the key is the sauces to really get those flavours and spices and herbs. That’s the art of noodles.

THE RAMEN RATER> Thank you very much for this opportunity to learn about Mr Lee’s and your products!

I want to thank Kasia and Damien for making this Meet The Manufacturer happen! Let’s tuck in and give these new products a try, shall we?

Meet The Manufacturer: #2025: Urban Noodle Authentic Street Food Chow Mein

Today, we have the last of this Meet The Manufacturer. I’ve really enjoyed most of these quite a bit – I’ll say one thing – they’re not bland like some UK products I’ve had in the past! Today it’s chow mein – let’s give it a try!

Swtail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, empty contents of noodle pouch into box and separate with fork. Add in sauce sachet and close box back up. Microwave for 2 minutes at 650W (my microwave is 1100W with power levels of 1-10, so I’ll be using 6). Stir and enjoy!

The noodle pouch.

The liquid pouch – very large.

Some of the sauce with water chestnuts.

Finished (click to enlarge). Added spring onion, Salad Cosmo mung bean sprouts and kizami shoga. The noodles came out nice, as did all of the noodles in the set. The flavor however was a kind of black vinegar and sugary sweet mix that just didn’t work for me. Now, this could be a British chow mein to a T, but for me it just didn’t work. However, the water chestnuts were absolutely wonderful. 2.0 out of 5.0 stars. EAN bar code number 5011673403000.

Best of British Cooking

A few reviews ago, I mentioned a British delicacy that I couldn’t remember the name of. It hit me though – it’s the munchie box; a smorgasbord of all the things a pizza joint will sell and a kind of appetizer tray in a pizza box – and it looks and sounds like amazingness. Here’s a guy eating a pretty big one.

Meet The Manufacturer: #2024: Urban Noodle Authentic Street Food Pad Thai

Okay so here we go. Pad Thai. In an instant and quick prep scenario, pad thai has gone through the ringer. I’ve had pad thai that comes this way be pretty decent, however many I’ve had taste like peanut butter and black vinegar with some chopped nuts on top. It’s not a real tricky one to translate to a processed food, but it seems a lot of the time that companies will draw on certain flavorings and try to mimic the flavor but end up with something completely different. Let’s hit up this one and see how it goes!

Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, empty contents of noodle pouch into box and separate with fork. Add in sauce sachet and close box back up. Microwave for 2 minutes at 650W (my microwave is 1100W with power levels of 1-10, so I’ll be using 6). Stir and enjoy!

The noodle pouch.

The large sauce sachet.

Some of the huge sachet of sauce.

Finished (click to enlarge). Added coriander, extra large shrimp, Salad Cosmo mung bean sprouts and crushed red pepper flakes. The noodles are flat and broad. They come out of the microwave nicely. The sauce has a flavor that is extremely sweet and has bits of what I believe to be carrot and definitely water chestnut. I would not call this pad thai, but more of a sweet and sour noodle. It’s actually quite good, but it’s poor resemblance to actual pad thai docks some score. Worth a try. 2.5 out of 5.0 stars. EAN bar code 5011673403024.

Jamie Oliver’s Great Britain

A recipe for cooking authentic pad thai at home.