Pad Thai Cream Pasta
Serves 3-4
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!