Over the winter, Watcharee has developed a new Pad Thai sauce that can be used in making the traditional noodle dish, as well as other culinary creations. In crafting this new product, Watcharee has drawn on traditional recipes from the Thai provinces of Chantaburi and Rayong, which use dried whole red chilis tamarind and palm sugar. We will be launching the new Pad Thai sauce this spring.
WATCHAREE’s Thai Sauces are now available in one-gallon size for food service. For more information or to place orders, please contact firstname.lastname@example.org.
Our Spring Pop-Up cooking class is right around the corner on March 29 at O'Maine’ Studios in Portland. Please visit www.thaiculinaryarts.com for more information.
1 lb. 3/4-inch-thick swordfish steaks
3 tbsp oil
2 package organic micro greens (Bulls Blood Beet from Super Babies)
1 package organic purple daikon, radish, amaranth (The Immune Booster from Super Babies)
1 package organic alfalfa sprouts
2 ripe avocados, cut into small chunks
2 limes, cut into wedges
4 tbsp, roasted peanuts
1 package whole wheat or corn tortillas
Preheat a grilled pan or grill. Brush swordfish with oil and grill about 4-5 minutes per side until cooked through. Transfer swordfish to a cutting board and cut into chucks. Assemble microgreens, alfalfa sprouts, avocado and grilled swordfish in each taco. To serve, drizzle each taco with WATCHAREE’s Thai Peanut Sauce. Sprinkle ground peanuts and squeeze lime on top of each taco (optional) .