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Phad Thai Cream Pasta

Yum
Initially, I wanted to make pasta with lemon cream sauce, then I had cravings for phad thai! However, I didn’t have the rice sticks to make it even if I could. So I made do with the ingredients I already had taken out and became a little innovative to come out with this. It’s so quick and simple, you can whip it up in 30 mins with little prep!

If you are interested in reading up on the differences between Wild vs Farmed Salmon, click HERE.

 

Marinade salmon in salt and pepper.
Cook your pasta in stock pot with salted water just shy of al-dente.
Mix ingredients marked * together.

Heat pan over med high heat with oil.
Fry salmon. (HCP lock 1-1.5 min)

Turn salmon and brown the other side.
(HCP 1 min locked again)
Remove and set aside.

Same pan, add broccoli and about 2 tbsp water.
Cover and let broccoli cook
(HCP locked 1 min)

Remove and set aside

Clean pan with kitchen towel.
On med high heat, pour in sauce mixture with chicken stock.
Bring to boil. Lower heat to low and let it simmer for a couple of mins. (HCP 2 mins locked)
U may want to adjust the sweetness or saltiness to your liking now.

Add cooked pasta and toss.

Add cream and mix well.

Turn off heat, add broccoli and salmon.
Toss well. Garnish with chopped spring onions and serve with wedge of lime.
I added chilli flakes to mine for an extra oomph!

Pad Thai Cream Pasta
Serves 3-4
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Ingredients
  1. 300g Wild Salmon, skinned and cubed
  2. 1 small head of broccoli, cut into florets
  3. 1 red chilli, julienned
  4. 2 cloves garlic, minced
  5. 1/3 cup low sodium chicken stock
  6. 3 tbsp fish sauce*
  7. 1 tsp soy sauce*
  8. 3 tbsp palm sugar or brown sugar*
  9. 1/8 tsp white pepper*
  10. 1.5 tbsp tamarind juice*
  11. 1/4 cup reduced fat cream
  12. 3 servings of pasta
  13. salt and pepper
  14. 1 tbsp cooking oil.
Instructions
  1. Marinade salmon in salt and pepper.
  2. Cook your pasta in stock pot with salted water just shy of al-dente.
  3. Mix ingredients marked * together.
  4. Heat pan over med high heat with oil
  5. Fry salmon to brown both sides
  6. Remove and set aside.
  7. Same pan, add broccoli and about 2 tbsp water.
  8. Cover and let broccoli cook for a minute.
  9. Remove and set aside.
  10. Clean pan with kitchen towel.
  11. On med high heat, pour in sauce mixture with chicken stock.
  12. Bring to boil. Lower heat to low and let it simmer for a couple of 2-3 mins.
  13. U may want to adjust the sweetness or saltiness to your liking now.
  14. Add cooked pasta and cream, then toss to coat and heated through.
  15. Remove from heat and add broccoli and salmon.
  16. Garnish with chopped spring onions and serve with wedge of lime.
Notes
  1. I added chilli flakes to mine for an extra oomph!
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
phad thai cream 2

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