ImportFood in NY Times / Noodle Update

ImportFood In The New York Times

In the March 17 2022 issue of New York Times, author Julia Moskin featured ImportFood.com in an article titled 'The Art of Making Thai Noodles, Far From Thailand'

We really appreciate being featured in this very interesting and well-written story!  

SEE: ImportFood In The New York Times

Feature Recipe: Ladna, Thai Wide Noodles in Thick Sauce

This is a new, elegantly spicy version of our original basic Ladna recipe. with the added complex flavor of our Shrimp Flavor Crushed Thai Chilli -- this is the best Ladna we've ever tasted.

We prepared this in two steps: first fry wide rice noodles until they're just starting to get crispy. Then a sauce is quickly made and poured over the noodles. The translation of Ladna in English is "Pour on the Face".

SEE: Ladna, Thai Wide Noodles in Thick Sauce

Back in Stock: Mama Chan Pho

Mama is the most famous brand in Thailand for good reason, the flavor of their instant noodles is fantastic.

Here we have a new style using premium chantaboon rice stick noodles.

Serving size is 2.3 oz dry, which is larger than most Mama noodle packs which are about 1.8 oz.

One bowl will really fill you up, and the flavor is good just like it comes. 

Back in Stock: Mama Phnom Penh

This is a new flavor from Mama, a gently spiced soup they call Phnom Penh style. We enjoyed making this with thinly sliced beef (see picture), fresh cilantro and lime.

Back in Stock: Mama Bean Thread

This is another new flavor from Mama, a mild soup using clear bean thread noodles (healthy, made from mung bean flour).

We enjoyed making this with thinly sliced beef (see picture), garnished with fresh cilantro.

SEE: Mama Bean Thread

NEW: Knorr Pork Bouillon

Knorr brand of Switzerland has offered fine quality products that have been popular throughout Asia for years.

This is a box that has inside six tasty pork bouillon cubes, each wrapped in foil. Simply add one cube in 2 cups of water.

SEE: Knorr Pork Bouillon