The National Foundation for Celiac Awareness is involved with a lot of fascinating and delicious events and this was one of them. This week NFCA partnered with Simply Asian Food for an educational event to satisfy the discerning palate. I was invited as a gluten free blogger along with other media to hear about Simply Asia’s new products on the market and sample these delights.
The Chef – Connie Trang, featured in the grey shirt speaking to the crowd in the photo below, highlighted the consistent use of 5 elements that are common to most Thai (Asian) dishes. These together create a wonderful balance; Sweet, Sour, Spicy, Salty and Bitter. And that is how the event began. Samples of Simply Asia’s Food came out one after the next with these 5 elements. In addition, she spoke of using lemongrass, thai basil, galangal and kefir lime leaves to add a twist that sets Asian cooking apart from others.
Simply Asia prides itself by not using any high fructose corn syrup, no preservatives, no additives, and no coloring. In other words, they are using all natural ingredients.
Here is the extensive list of the Gluten Free products for Thai Kitchen and Simply Asia:
Thai Kitchen:
- Coconut Milk
- Lite Coconut Milk
- Organic Coconut Milk
- Organic Lite Coconut Milk
- Fish Sauce
- Sweet Red Chili Sauce
- Spicy Thai Chili Sauce
- Pineapple & Chili Sauce
- Thai Chili & Ginger Sauce
- Spicy Thai Mango Sauce
- Red Curry Paste
- Green Curry Paste
- Roasted Red Chili Paste
- Peanut Satay Sauce
- Original Pad Thai Sauce
- Stir-Fry Rice Noodles
- Thin Rice Noodles
- Red Rice Noodles – NEW
- Brown Rice Noodles – NEW
- Purple Corn & Rice Noodles – NEW
- Thai Basil
- Thai Bird Eye Chilies
- Kaffir Lime Leaves
- Galangal
- Lemongrass
- Jasmine Rice
- Red Curry Kit
- Green Curry Kit
- Original Pad Thai Noodle Kit
- Thai Peanut Noodle Kit
- Pad Thai Noodle Cart
- Sweet Citrus Ginger Noodle Cart
- Spicy Thai Basil Noodle Cart
- Tangy Lemongrass Noodle Cart
- Thai Peanut Noodle Cart
There are also some additional products (Rice Noodle Soup Bowls, Instant Rice Noodle Soups, Simmer Sauces), but these are really the signature products.
Simply Asia:
- Kimchi Singapore Street Noodles
- Classic Curry Singapore Street Noodles
- Garlic Basil Singapore Street Noodles
- Sesame Ginger Singapore Street Noodles
I will share with you one of my favorite recipes especially as grill season is upon us!
Shrimp Pad Thai (if you are allergic to shrimp like me – substitutions can be made as per below)
Prep Time: 10 minutes Cook Time: 10 minutes
2 single-serve packages (2 ounces each) Thai Kitchen® Brown Rice Noodles
2 tablespoons vegetable oil, divided
1 egg, lightly beaten
4 ounces medium shrimp*, peeled and deveined
6 tablespoons Thai Kitchen® Original Pad Thai Sauce
2 green onions, thinly sliced
1/2 cup bean sprouts
1/4 cup coarsely chopped unsalted peanuts
Fresh cilantro sprigs and lime wedges
*Or use boneless chicken breast, boneless pork chops or firm tofu, cut into cubes
- Bring 4 cups water to boil in medium saucepan. Remove from heat. Add rice noodles; let stand 5 minutes or until noodles are soft but firm. Rinse under cold water; drain well. Place in cold water. Set aside.
- Heat 1 tablespoon of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add shrimp; cook and stir just until shrimp turn pink. Drain rice noodles well. Add rice noodles, Pad Thai sauce and green onions to skillet; cook and stir 3 to 4 minutes or until noodles are tender.
- Stir in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.
Makes 2 servings.
