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Review: Snapdragon Chicken Pad Thai is okay but not special (sameday.costco.com)

submitted 1 month ago by [email protected] to c/[email protected]

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I warmed it on the stovetop (not microwave) and found it lacking, but acceptable.

After adding:

tamarind paste,
onions,
bell peppers,
a thai hot pepper,

and then topping with:

cilantro,
fresh lime, and
some chopped up roasted peanuts,

... the additions (standard ingredients) made it much better.

Still, it was missing the contrast of bean sprouts. It isn;t the same without them and if I'd had bean sprouts, I would have added, but at that point I might have opted to just make my own pad thai -- which would have tasted better for almost the same amount of cook/prep time.

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[–] [email protected] 4 points 1 month ago (2 children)

We were considering trying it. Since we're fans of the snapdragon pho. Have you tried that as well?

[–] [email protected] 3 points 1 month ago

I like the Snapdragon Pho, although I can't stand the chili oil they put in it. Instead, I use a spoon of Chili Crisp and/or throw some kimchi in it after the noodles are cooked. It's not really pho, but it is really good for how easy it is to prepare!

[–] [email protected] 3 points 1 month ago

If you mean the dry-shelf instant noodle bowls, then yes. I think of those as an alternative to ramen noodles since they don't need refrigeration and cook in a similar manner. In both cases, there's no pretense of either having fresh ingredients or being anything like a complete dinner-style meal. I like instant ramen (especially with an egg and some greens in it) and I like the instant pho (also preferred with greens, but no egg).

While I expect dry instant noodles to be a minimal affair that one might opt to dress up, I thought the Pad Thai would be more of a complete meal -- and it is, but it didn't taste much like Pad Thai. I understand that bean sprouts are impossible to keep shelf-stable, but Snapdragon could have included little packets of peanuts and chill flakes to improve the meal.