House of Asia > Recipes > Pad Thai with shrimp and pulled jackfruit

Pad Thai with shrimp and pulled jackfruit

30 min.

2 servings

slightly spicy

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Craving a new take on a typical Thai dish? Try Pad Thai with shrimp and jackfruit. By using green, peeled jackfruit, which simply needs to be drained and stir-fried, this dish practically cooks itself. Jackfruit is a tropical fruit that, when young and unripe, has a neutral flavor and aroma.

Pasta Vegetables 15-30 minutes

Ingredients

½ Pack rice noodles 5 mm
2 tablespoons Pad Thai sauce
1 ½ tablespoons fish sauce
2 tablespoons of coconut sugar
2 tablespoons of tamarind paste
200 g of green jackfruit, peeled
8 peeled and cleaned shrimps
50 ml of water
3 tablespoons of diced white turnip
2 tablespoons of rapeseed oil
1 egg
½ pack of mung bean sprouts
1 tablespoon chopped shallot
1 tablespoon chopped garlic
½ teaspoon chili flakes
2 tablespoons of ground peanuts

To serve:

1 lime, cut into pieces
½ tablespoon of ground peanuts
½ chili flakes
A few fresh coriander leaves to serve

A method of preparing

Soak the pasta in cold water about 30 minutes before you plan to prepare the dish.
Pour coconut sugar, water, fish sauce, and tamarind paste into a pot. Add the turnip and reduce the liquid by 50%.
Heat oil in a wok and fry the jackfruit until golden brown, then add the shallot and garlic. Cook over medium heat. Add the Pad Thai sauce, adding water if necessary.
Drain the pasta and cut it into smaller pieces.
Scoop the jackfruit and the remaining ingredients to the side of the pan, then add the shrimp and cook for 30 seconds on each side. Scoop them to the side, then crack the eggs in. Wait until they set, add the chopped noodles, turnip greens, sprouts, and nuts, then mix thoroughly. Add water to thin the consistency if necessary. Season to taste with chili flakes and fish sauce.
Serve with a lime wedge, peanuts, chili flakes, chives and fresh cilantro.