"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!"
Fusion Prawn Pad Thai
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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.