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Disney at Home: Perkins Thai Noodles + Lapu Lapu Drinks!

Dinner at a Disney Park is most times a truly magical experience. And while we can't recreate the feel of the park, we can cook deliciously inspired by Disney theme park meals at home.

As I mentioned in a previous post, Disney at Home recreations have been my newest obsession. As a matter of fact, as I type this post I am also boiling pasta for yet another Disney inspired meal. And with so many masterfully crafted eats and treats at the various parks to replicate, I see no end in site.

This post is all about the in Perkins Thai Noodles. Perkins Thai Noodles can be found at Jungle Navigation Co. Ltd. Skipper Canteen in Magic Kingdom. The description on the menu is enough to make you start salivating, but the taste is even more satiating.

Rice Noodles, veggies and tofu in chili sauce: simple to replicate and ultimately satisfying. I used a few short cuts sure as boxed rice noodles (and will always because I have no intention on make pasta EVER), premade sauce (more on this later) and prepackaged stir fry veggies.

OK, I admit, it sounds like I just slapped some premade stuff together and called it a Disney at Home meal. WRONG! I of course had to tweak and enhance to get the flavors oh-so-right for the meal.

And speaking of flavors, the store bought chili sauce was just not right for the flavor. It wasn't bad but I was not over the moon about it. It was too sweet for my palate. I am all about sweets, just not very much so when it comes to savory.

Truly I would make the dish 8 out of 10 would make again. My only adjustment would be making my own chili sauce without the bottled stuff. The meal is a great way to make 'customized' family meals. Because I prepared the protein on the side, I was able to cook the tofu for myself and chicken and shrimp for the omnivorous nay-sayers my family.

My parents opted for shrimp, my son chicken. The pan seared tofu was all for me but let me tell you, they truly missed out!

The bonus addition to the meal was the 21+ beverage inspired by Disney's Lapu Lapu. The tasty drink can be found at Disney's Polynesian Resort Tambu Lounge, Kona Cafe' and 'Ohana. Served in a hollowed out pineapple, the drink screams tropical fun. (FYI, you can also make the beverage WITHOUT alcohol and serve it to the under 21-ers). 10 out of then I will make this again and again and again...

A balance of tropical juices with a touch of rum, topped with more rum (yes more rum) and served in a pineapple produces an experience for the taste buds.

The best tip I can offer is this: if you do not own a pineapple corer, please invest. This makes the pineapple as a beverage holder dream a reality with ease!

Although the two items are not served in the same area in Disney, the combination was a family crowd pleaser. The noodle dish rates 3 Mickeys and the drink rates 4.5 Mickeys.

Perkins Thai Noodles:

Lapu Lapu Drinks:


Perkins Thai Noodles:
1 box thai rice noodles
2-4 Cups Fresh Veggies suitable for stir frying
1.5 Cups Prepared Thai Chili Sauce*
1 TBSP minced garlic
1/4 tsp hot chili oil
1 tsp cornstarch
5 Cups broth
1 Cup Water
1 bell pepper, cut into 8-10 pieces evenly
1 package tofu (I prefer firm or extra firm)
seasame oil (to rub on protein, 1 tsp per serving)
1 tsp soy sauce per protein serving
1 TBSP Trader Joe's Umami Seasoning
Salt to taste
2 TBSP oil for stir frying
*I will make my own the next time. This time I purchased a prepackage sauce.
Prep the Protein (prep any you want to have or even create combinations)-
Peel and devein the shrimp, trim the chicken and pound if necessary, drain and press the tofu
After prep is complete, rub with a small amount of sesame oil (to cover the surface on all sides). Refrigerate.
Rinse the veggies and bell pepper. Prep the rice noodles according to package instructions.
In a bowl, combine Thai chili sauce, hot chili oil, broth, garlic and water and mix well. Add the cornstarch and stir until dissolved. Set aside.
Heat the frying oil in a wok or a pan large enough for stir frying. Once oil is hot add veggies, bell pepper and umami season. Salt to taste and sear slightly (about 3-5 mins). Add half the broth mixture and let simmer on low heat. While simmering, cook the protein in a separate pan or gridle. Add 1 tsp soy sauce, 1 TBSP of broth mixture and cook to appropriate doneness. (Chicken, shrimp and tofu all have different cook time and internal temps).
Add remaining broth to wok with veggies and heat until simmer again. Cut off heat and toss in rice noodles.
To serve, add 1 ladle of sauce to a pasta plate, add veggies and noodles. Top with protein of choice then 1/2 ladle of sauce.

Lapu Lapu Drink: 21+

(I made a batch in a pitcher to pour into the pineapples)
18 oz pineapple juice
6 oz Mango Nectar
6 oz Guava Nectar
12 oz passion fruit cocktail or juice
6 oz orange juice
12 oz Minute Maid Tropical Punch Cocktail
6 oz Myer's Dark Rum
Bacardi 151 Rum

1 pineapple per person for serving (hollowed out)
Parasol toothpicks

Mix all the juices and myers rum in a pitcher and chill. Prep your pineapple (and eat some as you go along). String 3 maraschino cherries through a wooden tooth pick. Pierce into the top of the pineapple shell.
Pour the punch mixture over ice in the pineapple bottom. Using a cocktail spoon flipped, 'float' a shot of 151 rum on the top of the drink. Place the top of the pineapple shell on and use a parasol toothpick to secure the top to the bottom. Pop in a straw and serve/sip!


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