Pad Thai with Banana Flower
Dive into the exotic flavors of Thailand with this vibrant Pad Thai with Banana Flower recipe, a unique twist on the classic noodle dish. Featuring tender rice noodles stir-fried with juicy shrimp, crispy tofu, and a perfectly balanced, tangy-sweet Pad Thai sauce made from tamarind and palm sugar, this dish boasts an irresistible combination of textures and flavors. The banana flower, a staple in Southeast Asian cuisine, adds a delicate crunch and a subtle floral note, making this recipe truly stand out. Tossed with fresh bean sprouts, garlic, and a hint of chili for optional heat, it's topped with crushed peanuts and sliced green onion for a deliciously fragrant finish. Ready in just 35 minutes, this Pad Thai is a quick yet impressive meal that’s perfect for weeknight dinners or entertaining guests. Don’t forget a wedge of lime on the side to bring the dish to life!
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Recipe Information
Ingredients
- 200 g Rice noodles
- 1 piece Banana flower
- 200 g Shrimp (peeled and deveined)
- 100 g Firm tofu, diced
- 2 pieces Egg
- 100 g Bean sprouts
- 4 cloves Garlic, minced
- 3 tbsp Tamarind paste
- 2 tbsp Palm sugar (or brown sugar)
- 3 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 piece Lime
- 50 g Peanuts, roasted and crushed
- 2 stalks Green onion, sliced
- 1 tsp Red chili flakes (optional)
- 3 tbsp Vegetable oil
Instructions
Soak the rice noodles in warm water for 30 minutes or until softened. Drain and set aside.
Prepare the banana flower by peeling the outer layers and slicing the inner white flowers finely. Soak the sliced banana flower in water mixed with a tablespoon of lime juice to prevent discoloration. Set aside.
In a small bowl, mix tamarind paste, palm sugar, fish sauce, and soy sauce to make the Pad Thai sauce. Adjust sweetness or saltiness according to taste.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat. Add the diced tofu and stir-fry until golden brown. Remove and set aside.
Add another tablespoon of oil to the wok and stir-fry the shrimp until they turn pink and are cooked through. Remove and set aside.
In the same wok, heat the remaining oil and sauté the minced garlic until fragrant. Push the garlic to one side and crack the eggs into the wok. Scramble them lightly, then mix with the garlic.
Add the soaked rice noodles to the wok, followed by the Pad Thai sauce. Stir everything together until the noodles are evenly coated and heated through.
Toss in the cooked tofu, shrimp, bean sprouts, banana flower slices, and half of the green onion. Stir-fry for an additional 2 minutes, ensuring everything is well combined.
Transfer the Pad Thai to serving plates and garnish with the remaining green onion, crushed peanuts, and a sprinkle of red chili flakes if desired.
Serve hot with lime wedges on the side for added brightness.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 16.3 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 286 mg | 22% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 843 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
