Tag: Thai food

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Foodie Friday: Healthy tiger prawn pad Thai

This week’s recipe comes from Tropic Co and is an easy and healthy way to enjoy the popular Thai dish.

Healthy tiger prawn pad Thai

Recreate this takeout favourite with a healthy version which is no less tasty.

  • 20 extra large whole cooked tiger prawns (head and shell removed and deveined, tail on)
  • 300 g rice noodles (cooked as per packet instructions)
  • 1 tbsp olive oil
  • Quarter cup pad thai paste
  • 2 tsp soy sauce
  • 1 egg (lightly whisked )
  • 1 bunch broccolini (ends trimmed and cut into 3cm lengths)
  • Half cup beansprouts
  • 4 spring onions (finely sliced )
  • 2 tbsp crushed peanuts (toasted)
  • Additional beansprouts lime wedges and chilli (for serving )

  1. Heat oil in a large frying pan or wok over medium-high heat.

  2. Add paste and soy sauce, cook for 1 to 2 minutes. Stir in broccolini, cook whilst tossing for a further 3 minutes.

  3. Push broccolini to the side of the wok and pour in the egg, chopping it up as it is cooking.

  4. Add prawns, cooked noodles, beansprouts and spring opinions to the wok, toss for 1 to 2 minutes

  5. Serve with chopped peanuts, additional beansprouts, lime wedges and chilli.

Avoid mushy noodles by not over cooking and draining right away.

It is easy to get involved in National Prawn Day on 18 March 2023. Simply head to a participating venue, get your mates over and host a Tiger Prawn Feast, or simply pick up some Aussie tiger prawns from your local fishmonger or supermarket to enjoy at home. National Prawn Day was initiated by Tropic Co to celebrate all the delicious reasons to enjoy Australian prawns, special occasion or not.

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Foodie Friday: Thai prawn red curry

Foodie Friday

Today’s recipe from AYAM is perfect for those chilly evenings in!

Serves: 4 | Prep: 15 min | Cook: 10 min

Ingredients

1 tablespoon olive oil

1kg medium green prawns, peeled, deveined, leaving tails intact

3 tablespoons AYAM™ Thai Red Curry Paste

270ml AYAM™ Pure Coconut Cream

2 tablespoons fresh lime juice

1 tablespoon grated palm sugar

2 kaffir lime leaves (optional)

1/4 cup (60ml) water

1/2 cup fresh coriander leaves

Method

  1. Heat 1 tablespoon olive oil in a frying pan over a high heat. Add 1kg medium green prawns, peeled, deveined, leaving tails intact and cook for 2-3 minutes or until cooked through. Reduce the heat to medium.
  2. Add 3 tablespoons of AYAM™ Thai Red Curry Paste, 270ml AYAM™ Pure Coconut Cream, 2 tablespoons fresh lime juice, 1 tablespoon grated palm sugar, 2 kaffir lime leaves (optional) and 1/4 cup (60ml) water to the pan. Cook for 5 minutes.
  3. Add prawns, stir until heated.
  4. Stir in 1/2 cup fresh coriander leaves.
  5. Serve with steamed rice.

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Foodie Friday: Thai chicken lettuce wraps

This is a fast and easy dish perfect for any weeknight dinner, from the Williams Sonoma test kitchen. Larb is a much-loved South-East Asian salad that can be made with almost any type of minced meat. Here, we use chicken, and wrap the savoury meat mixture in lettuce leaves for a fresh and light take on this dish. For a casual dinner, place the chicken mixture, lettuce leaves and garnishes on the table and let diners help themselves.

Ingredients

  • 6 Tbs. (80 ml) soy sauce
  • 2 Tbs. rice vinegar
  • 2 Tbs. sesame oil
  • 1 Tbs. fish sauce
  • 2 tsp. sugar
  • Juice of 1/2 lime
  • 2 Tbs. vegetable oil
  • 1/2 cup thinly sliced green shallots, white and light green portions
  • 1 1/2 Tbs. peeled and grated fresh ginger
  • 2 garlic cloves, minced
  • 1/2 tsp. chilli flakes
  • 625 g minced chicken
  • Lettuce leaves for serving
  • Bean sprouts and fresh coriander and Thai basil leaves for serving

Method

In a bowl, stir together the soy sauce, rice vinegar, sesame oil, fish sauce, sugar and lime juice. Set aside.

In a wok or large fry pan over medium-high heat, warm the oil. Add the shallots, ginger, garlic and chilli flakes and cook, stirring constantly, until fragrant, about 2 minutes.

Add the chicken and cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes.

Add half the soy sauce mixture and cook 1 minute more.

To serve, spoon about 3 Tbs. of the chicken mixture into a lettuce leaf, top with bean sprouts, coriander and basil, and wrap the lettuce around the filling. Repeat with the remaining chicken mixture, lettuce leaves, and garnishes, or allow diners to assemble their lettuce wraps themselves at the table.

Serve the remaining soy sauce mixture alongside for dipping.

Serves 4.


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