The 8.8-ounce microwavable pouches carry a suggested price of $3.29, but I received these courtesy of Tasty Bite.
As a little note, the noodles used are standard chow mein wheat noodles even though Kung Pao is usually a chicken dish (Kung Pao chicken) rather than a noodle dish, and Pad Thai tends to be made with flat rice noodles.
The Kung Pao's flavor was surprising in that it actually contained the numbing sensation from Sichaun peppercorns that's the hallmark of the dish. The rest of the flavor came with a decent seasoned tang and fair bit of spiciness. Where the dish falters was from the decided lack of fresh textures. Everything was just soft and soggy like it had been braised together, whereas Kung Pao chicken is more of a stir-fry dish, where the crispness of the vegetables and nuts remain relatively intact. Stir-fry dishes never seem to fare well in the microwave.
The Pad Thai pretty much repeats the same: I could taste the trademark tamarind, but the lack of texture, especially from the overcooked vegetables and soft peanuts, made eating it an okay but weird experience. It's also got a bit of a kick to it.
Nutritional Info - Tasty Bite Kung Pao
Serving Size - 1/2 pack (4.4 -oz/125g)
Calories - 220 (from Fat - 45)
Fat - 5g (Saturated Fat - 1g)
Sodium - 460mg
Carbs - 37g (Sugar - 13g)
Protein - 7g
Nutritional Info - Tasty Bite Pad Thai
Serving Size - 1/2 pack (4.4 -oz/125g)
Calories - 250 (from Fat - 70)
Fat - 8g (Saturated Fat - 1g)
Sodium - 460mg
Carbs - 38g (Sugar - 12g)
Protein - 8g
Serving Size - 1/2 pack (4.4 -oz/125g)
Calories - 250 (from Fat - 70)
Fat - 8g (Saturated Fat - 1g)
Sodium - 460mg
Carbs - 38g (Sugar - 12g)
Protein - 8g
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