Pad Thai Lettuce Cups (San Choy Bow)

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    289
based on 1 ratings

What else can you do with Pad Thai? Although we are mixing our cuisines here, this is a perfectly awesome option to add to your repertoire. Thai it!

Inspired by: https://tenina.com/recipes/pad-thai-lettuce-cups-san-choy-bow

recipe updated 14 Oct 2020

Ingredients

  • Onion icon
    Onion
    1
  • Water icon
    Water
    as needed
  • Chicken breast icon
    Chicken breast
    2
  • Fresh chilli icon
    Fresh chilli
    1
  • Scallion icon
    Scallion
    1
  • Red bell pepper icon
    Red bell pepper
    1
  • Fresh chilli icon
    Fresh chilli
    1
  • Spring onion icon
    Spring onion
    as needed
  • Lime icon
    Lime
    1
  • Lebanese cucumbers icon
    Lebanese cucumbers
    2
  • Garlic clove icon
    Garlic clove
    5
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Rice noodles icon
    Rice noodles
    180 g
  • Egg icon
    Egg
    2
  • Pad thai sauce icon
    Pad thai sauce
    250 g
  • Prawns icon
    Prawns
    200 g
  • Lime juice icon
    Lime juice
    as needed
  • Coriander icon
    Coriander
    14 sprigs
  • Bean sprout icon
    Bean sprout
    480 g
  • Carrot and daikon pickle icon
    Carrot and daikon pickle
    as needed
  • Lettuce icon
    Lettuce
    1 head
  • Sea salt icon
    Sea salt
    2 pinches

Tools

  • kCook icon Whisk
  • kCook icon Stove
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Frying pan
  • kCook icon Work surface
  • kCook icon Large mixing bowl

Step preview

  1. First make the batch of pad thai
  2. Add garlic clove, onion and extra virgin olive oil to the TM5 bowl
  3. Chop - approx 3 sec, speed 6
  4. Scrape down sides of TM5 bowl
  5. Sauté - approx 5 min, Varoma, speed 1
  6. Add water to a clean medium bowl
  7. Soak rice noodles in the medium bowl
  8. Drain
  9. Add egg to a clean small bowl
  10. Beat
  11. Stir eggs into noodles
  12. Keep warm
  13. Add extra virgin olive oil to a clean frying pan
  14. Heat - medium heat
  15. Add pad thai sauce, prawns and chicken breast to the frying pan
  16. Cook in frying pan until just cooked
  17. Add lime juice to the frying pan
  18. Transfer noodles to frying pan
  19. Transfer onion mixture to frying pan
  20. Add fresh chilli, coriander, bean sprout, scallion and carrot and daikon pickle to the frying pan
  21. Toss with slotted spoon until well combined
  22. Add lettuce to a clean work surface
  23. Separate out the lettuce leaves and pick some good ‘cups’ that will hold the filling
  24. Add red bell pepper, fresh chilli, spring onion, coriander, lime, sea salt and Lebanese cucumbers to a clean large mixing bowl
  25. Combine then set aside
  26. Place everything onto a platter or the table and allow everyone to create their own San Choy Bow by filling a lettuce cup with the Pad Thai then topping with the garnish salad afterwards
  27. Drizzle with extra Pad Thai sauce if you have any left over
  28. Serve
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