Recipes - Thai

Pad Thai Rice Crepe
pad-thai-prawn-crepe-ad


A modern twist to the Pad Thai! A fancy way of making Pad Thai is to cook the egg separately as a very large, thin, crepe-like egg sheet and wrap the Pad Thai inside it. Try this Pad Thai Rice Crepe Recipe.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Snack
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

1 ½ cups Rice soaked overnight
½ cup Coconut Cream
1 ½ cups Water
½ tsp Turmeric ground
Oil to fry

Filling
250g Green Prawn meat
2 tsp Squid Brand Fish Sauce
2 Tblsp Valcom Pad Thai Paste
1 Lime, zested
50g Bean sprouts
1 x 227g can Water chestnut slices, drained
1 x 225g can Bamboo Shoot slices, drained
3 Spring Onions, sliced diagonally
1 bunch Thai Basil, Mint, Coriander
1 long Red Chilli, deseeded & finely sliced
1 Carrot, peeled & grated

Dressing
1 Tblsp Valcom Pad Thai Paste
2 Tblsp Soy Sauce
1 tsp Sugar
1 Tblsp Fish Sauce
½ tsp Sesame oil




Steps:

Method (Stove Top)

1. Drain the rice and place into a blender, blend well add, the remaining ingredients and process until mixture is smooth.
2. Heat oil in a large non-stick frying pan over a medium heat for 2 minutes. Add ¾ cup of the rice mixture to the pan and roll pan to make a thin pancake. When the edges are crispy carefully remove the crepe and set aside, repeat with remaining mixture.
3. Heat a little more oil in a wok or pan and stir-fry the prawns for 1 minute. Add the combined Squid Brand fish sauce, Valcom Pad Thai paste and lime juice, continue to stir-fry for 2 minutes.
4. Combine the bamboo shoots, spring onions, herbs, chilli and carrot in a large bowl and toss well. Pour over the combined dressing.
5. Place the crepe into the centre of a large serving plate or board, place the salad onto one half of the crepe, top with half the stir fried Pad Thai prawns and fold over.
6. Serve warm with a little sweet chilli sauce.
7. Your pad Thai rice crepe dish is ready!
Notes: Prawns maybe replaced with chicken or tofu


asianinspirations.com.au
www.facebook.com/AsianInspirations
Pad Thai Rice Crepe

Pad Thai Rice Crepe

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...Loading...

A modern twist to the Pad Thai! A fancy way of making Pad Thai is to cook the egg separately as a very large, thin, crepe-like egg sheet and wrap the Pad Thai inside it. Try this Pad Thai Rice Crepe Recipe.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Snack
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

1 ½ cups Rice soaked overnight
½ cup Coconut Cream
1 ½ cups Water
½ tsp Turmeric ground
Oil to fry

Filling
250g Green Prawn meat
2 tsp Squid Brand Fish Sauce
2 Tblsp Valcom Pad Thai Paste
1 Lime, zested
50g Bean sprouts
1 x 227g can Water chestnut slices, drained
1 x 225g can Bamboo Shoot slices, drained
3 Spring Onions, sliced diagonally
1 bunch Thai Basil, Mint, Coriander
1 long Red Chilli, deseeded & finely sliced
1 Carrot, peeled & grated

Dressing
1 Tblsp Valcom Pad Thai Paste
2 Tblsp Soy Sauce
1 tsp Sugar
1 Tblsp Fish Sauce
½ tsp Sesame oil

Instructions

Method (Stove Top)

1. Drain the rice and place into a blender, blend well add, the remaining ingredients and process until mixture is smooth.
2. Heat oil in a large non-stick frying pan over a medium heat for 2 minutes. Add ¾ cup of the rice mixture to the pan and roll pan to make a thin pancake. When the edges are crispy carefully remove the crepe and set aside, repeat with remaining mixture.
3. Heat a little more oil in a wok or pan and stir-fry the prawns for 1 minute. Add the combined Squid Brand fish sauce, Valcom Pad Thai paste and lime juice, continue to stir-fry for 2 minutes.
4. Combine the bamboo shoots, spring onions, herbs, chilli and carrot in a large bowl and toss well. Pour over the combined dressing.
5. Place the crepe into the centre of a large serving plate or board, place the salad onto one half of the crepe, top with half the stir fried Pad Thai prawns and fold over.
6. Serve warm with a little sweet chilli sauce.
7. Your pad Thai rice crepe dish is ready!
Notes: Prawns maybe replaced with chicken or tofu

Summary
Recipe Name
Pad Thai Rice Crepe
Published On
Cook Time
Total Time
Ingredients
1 ½ cups Rice soaked overnight ½ cup Coconut Cream 1 ½ cups Water ½ tsp Turmeric ground Oil to fry Filling 250g Green Prawn meat 2 tsp Squid Brand Fish Sauce 2 Tblsp Valcom Pad Thai Paste 1 Lime, zested 50g Bean sprouts 1 x 227g can Water chestnut slices, drained 1 x 225g can Bamboo Shoot slices, drained 3 Spring Onions, sliced diagonally 1 bunch Thai Basil, Mint, Coriander 1 long Red Chilli, deseeded & finely sliced 1 Carrot, peeled & grated Dressing 1 Tblsp Valcom Pad Thai Paste 2 Tblsp Soy Sauce 1 tsp Sugar 1 Tblsp Fish Sauce ½ tsp Sesame oil
Average Rating
0 based on 00 ratings

You May Also Like

Sauteed Fish with Celery

Sauteed Fish with Celery

Quick and Easy Korean Potato Pancake

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Chinese New Year 2017 Contest

CNY 2017
Win a 5 day trip to Thailand.

Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic

Cook Snap Win