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Sharon of Delishar

Pad Thai Cream Pasta

Serves 3-4
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Ingredients Method Notes

Ingredients
  

  • 300 g Wild Salmon skinned and cubed
  • 1 small head of broccoli cut into florets
  • 1 red chilli julienned
  • 2 cloves garlic minced
  • 1/3 cup low sodium chicken stock
  • 3 tbsp fish sauce*
  • 1 tsp soy sauce*
  • 3 tbsp palm sugar or brown sugar*
  • 1/8 tsp white pepper*
  • 1.5 tbsp tamarind juice*
  • 1/4 cup reduced fat cream
  • 3 servings of pasta
  • salt and pepper
  • 1 tbsp cooking oil.

Method
 

  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

I added chilli flakes to mine for an extra oomph!