Fusion Prawn Pad Thai

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"One of my favorite Asian dish is Pad Thai. In this version, I attempt to make a fusion Pad Thai that reminded me of the time in Thailand. The Pad Thai is such a common dish for many people when you mention Thai food, but there is so much complexity and flavor associated with the dish, especially when you are making it from scratch. A bit more complex than my other recipes, but this very worth it!"
-- @foodloose_blog
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  • Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 2

Recipe Card

ingredients

  • 80 grams Pad Thai Brown Rice Noodles
  • 80 grams Pad Thai Purple heirloom/whole grain Rice Noodles
  • 2 count Eggs
  • 2 count Carrots
  • 1 stems Spring Onion
  • 1/2 stalk Celery
  • 1 count Bok Choy
  • 6 count Prawns
  • To Taste Roasted Cashews
  • To Taste Extra-virgin Olive Oil
  • To Taste Salt
  • 4 leaves Thai Basil

Method

  • Step 1

    Chop the spring onion and simmer it with extra-virgin olive oil.

  • Step 2

    Slice carrots, bok choy and the celery in very thin pieces (all the same size) and add them to the wok.

  • Step 3

    Peel the prawns and use the shells/heads to prepare a fish broth (boil water in a separate pot and add the shells , keep it at medium heat).

  • Step 4

    Chop the prawns into smaller pieces.

  • Step 5

    Pan fry the veggies in the wok and once they are golden add a little bit of fish broth and keep stirring.

  • Step 6

    Once the veggies are cooked add the prawns to the wok.

  • Step 7

    Boil water in a pot and once the water is boiling add the pad thai noodles. These noodles need to cook 2-3 mins less than the recommended time.

  • Step 8

    Once the the noodles are ready, pour out the water and soak them in cold water.

  • Step 9

    Add 2-3 big spoons of fish broth into the wok with the veggies; break the eggs into the wok and scramble them.

  • Step 10

    Add the noodles to the wok. Continue to stir until sauce is fully mixed with the noodles.

  • Step 11

    Add crushed roasted cashews as a topping together with a couple of leaves of Thai basil.

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