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:

1½ cups rice soaked overnight
½ cup TCC Coconut Cream
1½ cups water
½ tsp turmeric ground
oil (for frying)

Filling

250g green prawn meat
2 tsp Squid Brand Fish Sauce
2 tbsp Valcom Pad Thai Paste
1 lime (zested)
50g bean sprouts
227g Valcom Water Chestnut Slices (drained)
225g Valcom Bamboo Shoot Slices (drained)
3 spring onions (sliced diagonally)
1 cup Thai basil, mint and coriander
1 long red chilli (deseeded and finely sliced)
1 carrot (peeled and grated)

Dressing

1 tbsp Valcom Pad Thai Paste
2 tbsp soy sauce
1 tsp sugar
1 tbsp Squid Brand Fish Sauce
½ tsp sesame oil




Steps:
  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 mins. 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 min. Add the combined fish sauce, Pad Thai paste and lime juice, continue to stir-fry for 2 mins.
  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.

Notes: Prawns maybe replaced with chicken or tofu


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Pad Thai Rice Crepe

Pad Thai Rice Crepe

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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

1½ cups rice soaked overnight
½ cup TCC Coconut Cream
1½ cups water
½ tsp turmeric ground
oil (for frying)

Filling

250g green prawn meat
2 tsp Squid Brand Fish Sauce
2 tbsp Valcom Pad Thai Paste
1 lime (zested)
50g bean sprouts
227g Valcom Water Chestnut Slices (drained)
225g Valcom Bamboo Shoot Slices (drained)
3 spring onions (sliced diagonally)
1 cup Thai basil, mint and coriander
1 long red chilli (deseeded and finely sliced)
1 carrot (peeled and grated)

Dressing

1 tbsp Valcom Pad Thai Paste
2 tbsp soy sauce
1 tsp sugar
1 tbsp Squid Brand Fish Sauce
½ tsp sesame oil

Instructions
  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 mins. 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 min. Add the combined fish sauce, Pad Thai paste and lime juice, continue to stir-fry for 2 mins.
  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.

Notes: Prawns maybe replaced with chicken or tofu

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