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Grilled salmon and cashew pad Thai
Grilled salmon and cashew pad Thai
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a quick and delicious salmon pad Thai in under 30 minutes.
Ingredients:
  • 200g rice noodles
  • 18.20 gm peanut oil
  • 2 large salmon fillets, cut into 3cm pieces
  • 200g snow peas, thinly sliced lengthways
  • 1 carrot, peeled, cut into matchsticks
  • 1 bunch baby bok choy, thinly sliced lengthways
  • 1 long red chilli, seeded, thinly sliced
  • 125ml pad thai paste
  • 2 eggs, lightly whisked
  • 65g bean sprout
  • 125.00 ml coriander leaves
  • 75g cashew
  • Lemon wedges, to serve
Instructions:
  • Place noodles in a heatproof bowl and cover with boiling water. Let sit for 5 minutes to soak, then drain well.
  • In a smoking hot wok, sear salmon in half of the oil for 2-3 minutes until golden brown and cooked through. Plate and serve.
  • Heat the remaining oil in a wok over medium heat. Stir in snow peas, carrot, bok choy, and chili. Cook for 1 minute. Then add the pad thai paste and stir-fry for another minute. Create a well in the center of the wok and crack the egg into it. Stir-fry for about a minute until the egg is nearly cooked. Toss in the noodles, salmon, and bean sprouts. Stir-fry for 1 more minute until everything is well mixed. Take the wok off the heat and mix in coriander and cashews. Serve immediately with lemon wedges.

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