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


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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

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

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