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Pad Thai Cream Pasta

Sharon of Delishar
Serves 3-4


  • 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.


  • 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.


I added chilli flakes to mine for an extra oomph!