HOUSE OF ASIA
See the recipe
Pad Thai in a pancake
Pad Thai in a completely new version – enclosed in a delicate coconut pancake, full of aromas and crunchy toppings.
Ingredients
- 200 gr Gluten-free rice noodles 5 mm House of Asia
- 2 tablespoons Pasty Pad Thai House of Asia
- 150 g diced tofu
- 1 spoon House of Asia Garlic Pastes or 1 clove of garlic, finely chopped
- 30 g red onion, coarsely diced
- 10 g spring onions cut into small pieces
- 30 g mung bean sprouts
- 2 eggs
- Vegetable oil for frying
Cake:
- 1 cup Coconut milk 5-7% House of Asia
- 1 glass of water
- 2 cups of flour
- 4 eggs
- 150 g melted butter
- Pinch of salt
- Olive oil for frying
A method of preparing
- Cook the pasta according to the instructions on the package.
- Prepare the pancake batter: In a bowl, combine the coconut milk, water, and eggs. Gradually add the flour, butter, and salt, stirring constantly until the batter is smooth. If the batter is too thick, add more water. Pour a little olive oil into a non-stick pan, spread the batter evenly over the entire surface, and cook the pancakes on both sides until golden brown.
- Prepare the filling: pour oil into a hot pan, add tofu and fry until golden brown. Then add the garlic paste and fry until golden brown. Add the beaten eggs and fry for another 2 minutes. Add the onion and previously cooked noodles. Fry until the noodles are tender. Add the Pad Thai paste and mix well.
- Place the cooked pancake on a board, place the filling in the center, and fold it over to form an envelope. Place the prepared pancakes in the pan, seam side down, and cook for 2 minutes on each side. Serve with mung bean sprouts and spring onions.
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