Summer Newsletter

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Would you like to learn how to make pad Thai using our new pad Thai sauce?  Stop by LeRoux Kitchen on Saturday June 13 during a wine testing event. Watcharee will show you how to make pad Thai at 1:00 pm.  Recipe and samples of vegetarian pad Thai will be served until 3 pm. 

We are so trilled to celebrate the 50th Anniversary of the Yarmouth Clam Festival during July 17-19.  Visit for wonderful activities including the Friday night parade, Saturday night fire works and live music.  The fantastic food is sure to please foodies and families.   Over 140 artisans take part in the festival.

 Stop by booth 128 on North Yarmouth Academy Lawn to say hello to Watcharee and try all her sauces, including the new pad Thai sauce with crispy wontons.   We will have a special price for our sauces at the festival.

Our peanut sauce is #1 best selling peanut sauce on Amazon.  Over the past several months, we have shipped hundred of jars to 45 states!  Peanut sauce is now available on Amazon with free shipping


1 cups 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)

3 tbs oil

¼ cup water

3 eggs

1 cup fried soybean curd or firm tofu, cut into ½ inch cubes

4 tbs preserved 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 and set aside.

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%.  Do not over cook the noodles at this stage.  With spatula, move noodles to the side of the wok and add eggs. Break egg yolks and cook the eggs until almost done.   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.  Serve with fresh beansprouts, pea shoots or sunflower shoots, ground peanuts, and lime wedges. 

Add hot chili if you like spicy pad Thai!

Serves 3-4