this is definitely not your average pad thai. did the coconut & pistachios give it away? :)
in the spirit of culinary experiments — and in appreciation of fusion cuisine — i thought i’d add a tropical twist to this pad thai with some light coconut milk and crushed pistachios. tasty, indeed. not too shabby for my first go at cooking pad thai.
the prawns & the coconut:
- heat up 2 tsp extra-virgin olive oil in large wok on medium heat
- add 2 sprigs of green onions (rooted stems removed, rough chop into sliced rounds)
- add 1.5 cups raw prawns (deveined, deshelled) to wok
- season w/ ground black peppercorns
- add a dash of sea salt
- add 1/2 can light coconut milk
- sauté prawns & stir ingredients for 1-2min until partially cooked
the tofu & veggies:
in the same wok, add the following ingredients to the prawns:
- 1/2 orange bell pepper (pitted, sliced)
- 1/2 yellow bell pepper (pitted, sliced)
- 1/3 green zucchini squash (sliced rounds)
- 1/3 yellow zucchini squash (sliced rounds)
- season w/ ground black peppercorns
- sauté for 1-2min & stir regularly
- then add 1 cup raw tofu (chopped into bite-sized chunks)
- add 1/8 cup fresh cilantro (stems removed, rough chop) to wok
- stirfry ingredients together in wok until coconut milk is well combined
