Flavour: Pad Kee Mao. Three flavour sachets, base (sugar, salt, shrimp, white pepper, leek, squid), seasoning oil (palm oil, sweet basil leaves, fresh chilli, palm sugar), dried vegetables (cabbage, carrot).
These noodles have a very high quality look about them, they start off as a slightly large than average rectangle, but once they’ve boiled up for a couple of minutes and been drained (these ones are what I refer to as ‘dry’ noodles) they look nice. Very clean looking, large diameter. Gently curled.
The flavour sachets go on once they’re drained, and things start to go wrong here, there’s a slightly unpleasant smell of, I don’t know what, something planty and a little peppery. Like leaf litter.
The flavouring sachets leave the noodles with a nice colour and a gentle glisten (that’ll be the palm oil for ya).
The flavour is okay, definitely not part of my cultural background. There’s a fairly strong hotness to it. Quite salty. And that ‘I don’t know what’ is right there. I still don’t know what it is, maybe the shrimp or the squid.
I think there’s just a small part, possibly just a single ingredient, in the flavour that brings the rest of the dish down quite a bit. There’s way too much white pepper.
It’s an unusual flavour, but not one to jump right into if you’re used to plain ol’ chicken or beef flavoured ramen.
I’d probably suggest going with something easier to enjoy to most people, but if you’re bored with other ordinary noodles, why not give them a go. You only live once, right?
Rating: Noodles 4/5, flavour 2.5/5. Overall 6.5/10.
|Average per 200g serving.|
|Fat – Total||17.4g|