Pebble Dew Sauvignon Blanc

Refreshing & vibrant like the label, this white shows notes of stone fruits, pears, some tropical fruits; well-balanced and soft on the palate with a juicy mouthfeel. We paired it with Pad Thai – recipe by extremely talented, international Chef Kiran Suvarna, keep scrolling to see the full recipe.

Producer Name : Pebble Dew

size

750ml

abv

13.5 %

Britain’s favourite grape variety - Sauvignon Blanc!

Made in Wairau valley in Marlborough on New Zealand’s South Island

Sustainably grown, suitable for vegetarians and vegans

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Pad Thai

Soak the flat thai rice noodles in hot water for 15 mins, drain and reserve.

Heat oil in a wok and add in meat/prawns/ firm tofu and sauté well and set aside. In the same wok, add more oil and sauté onions, garlic, ginger and scramble some eggs. Add the meat/ prawn/ firm tofu back to the wok along with the noodles and toss well until it’s all mixed up. Add pad thai sauce and give it a gentle stir, making sure the noodles don’t break. Season & garnish with coriander leaves, spring onions, crushed peanuts and squeeze a lime.

Recipe credit – 🔗 Chef Kiran Suvarna

1-2 tablespoons Pad Thai Sauce - see next slide for recipe
200g Chicken/Prawns/Firm Tofu
350g Flat Thai Rice Noodles
1 Shallot, Pepper, 2 Eggs and any other veg
Dry Roasted Peanuts, Lime, Coriander, Spring Onions to garnish

ELEVATE YOUR RECIPE

Pad Thai Sauce

Combine all the ingredients in a pot, add a small cup of water and boil for 10-15 minutes or until the consistency is sticky. Cool the sauce down and store in an airtight jar in the fridge for upto a month. Use a few tablespoonfuls in any noodle recipes for those meals when you need something quick but flavourful.