Pad Thai & New Zealand whites

There is something so simple about eating good noodles and they really are so simple to make.
Most people stay clear of trying to make them at home and prefer to rely on the local takeaway or eating them out in restaurants but with this simple video recipe you can now rustle up the classic dish of Pad Thai any time you want.
The key here is using really good big fresh prawns and you could of course swap them for chicken, some fish or beef and keep the recipe exactly as it is. The real beauty of this dish is that it can be made from start to finish in less than 20 minutes and involves very little washing up.
So go ahead and treat a loved one to some home cooked noodles this week and serve it up with the delicious bottle of wine the boys are about to recommend……..

Mike’s wine match:
This is a great summer dish as all the flavours are delicate and aromatic, and there’s nothing too heavy – even the noodles are quite light.
With Thai and other Pacific Rim cuisine, I always think of New Zealand wines first. And given the fact that this is a delicately flavoured dish, I’d stick with a relatively delicate Sauvignon Blanc or even a Pinot Gris.
This Mount Cass Sauvi from Waipara is an absolute gem – at the elegant, even restrained, end of the NZ Sauvignon spectrum, it’s got all the tropical fruit and gooseberry freshness you’d expect but with a lovely, soft, minerally texture and finish, and would be beautifully in tune with the prawns and aromatic Thai flavours in Niall’s dish.
For a Pinot Gris, try this first release from a winery scooping a lot of awards of late, Tussock from Nelson. Again, this is beautifully balanced, with soft apple, pear and spice nuances, to really accentuate those Thai flavours in your mouth. I’m literally salivating at the thought!
Niall Harbison is Co-Founder and Master Chef at Look and Taste.

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