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Pad Thai Cream Pasta
Sharon of Delishar
Serves 3-4
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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.
Instructions
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 to brown both sides
Remove and set aside.
Same pan, add broccoli and about 2 tbsp water.
Cover and let broccoli cook for a minute.
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 2-3 mins.
U may want to adjust the sweetness or saltiness to your liking now.
Add cooked pasta and cream, then toss to coat and heated through.
Remove from heat and add broccoli and salmon.
Garnish with chopped spring onions and serve with wedge of lime.
Notes
I added chilli flakes to mine for an extra oomph!