Crispy Rice Cake With Stir-Fried Pad Thai Prawns And Crunchy Salad Recipe

Ingredients For Crispy Rice Cake With Stir-Fried Pad Thai Prawns And Crunchy Salad Recipe

• 1.5 cup Rice, soaked overnight
• 0.5 cup Coconut cream
• 1.5 cup Water
• 0.5 teaspoon Turmeric, ground
• 250 gram Green prawn meat
• 2 teaspoon Squid brand fish sauce
• 2 tablespoon Valcom pad thai paste
• 1 Lime, zested
• 50 gram Bean Sprouts
• 227 gram 1 can water chestnut slices, drained
• 225 gram 1 can bamboo shoot slices, drained
• 3 Spring onions, sliced diagonally
• 1 bunch Thai basil, mint, coriander
• 1 Long red chilli, de seeded and finely sliced
• 1 Carrot, Peeled And Grated
• 1 tablespoon Valcom pad thai paste
• 2 tablespoon Soy sauce
• 1 teaspoon Sugar
• 1 tablespoon Fish sauce
• 0.5 teaspoon Sesame oil