Salmon Pad Thai

Thai food officially rocks! I have no memory of Thai food as a child, curries were always Indian (and most certainly not green) and noodles were always Chinese. I don’t know if I was just oblivious to it or whether it was genuinely a rareity – I would like to argue the latter. Nowadays Thai restaurants are everywhere, and Thai curries are regular features on even the most British of pub menus. I for one am loving the Thai food boom! This recipe is not only delicious, but it’s quick and really easy to rustle up, so everyone can officially enjoy great Thai food from the comfort of their own homes.

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Serves 2

  • 350g salmon
  • Small nob butter
  • Salt
  • 1 onion – finely sliced
  • 2 chilli’s finely chopped
  • 3 cloves garlic – crushed
  • 2cm piece ginger – peeled and grated
  • Selection of stir fry vegetables
  • 250g fine egg noodles – cooked according to pack instructions
  • 2 tbsp rice wine vinegar
  • 1 tbsp soft brown sugar
  • 3 tbsp fish sauce
  • Juice 2 limes
  • 2 eggs
  • Small handful coriander – finely chopped
  • Handful salted peanuts – crushed

Rub the salt all over the salmon

Heat a non-stick frying pan to a high temperature and fry the salmon, skin side down for 2-3 minutes until the skin is crispy – you will know when this is because when you shake the pan it will move instead of being stuck.

Flip the salmon over and add the butter before cooking for another 2-3 minutes until cooked.

Remove the salmon from the heat and set aside until needed – once it has cooked slightly flake it up.

Heat a wok with a splash oil to a high temperature and fry the onions with the vegetables for 3-4 minutes until slightly softened

While the veg is cooking whisk together the sugar, soy sauce, vinegar, fish sauce and lime juice

Add the noodles and the sauce to the pan and cook for a couple of minutes to heat through.

Push the veg to the side and crack an egg into the pan – allow it to turn white and then fold it into the noodles mix.

Repeat this process with the other egg and stir in the flaked salmon.

Season to taste, plate up and enjoy.

Serve topped with the peanuts and coriander and enjoy


7 thoughts on “Salmon Pad Thai

  1. I don’t remember eating Thai food as a kid either, though we ate lots of Malaysian which have some similar flavours.

    There is a Thai place by us that do salmon red curry. I get it every single time. It’s so good. They have cubed pieces of salmon rather than flaked, they seem to hold their shape very well. They don’t offer salmon pad thai though. They should. This sounds delicious!

  2. There’s finally a Thai restaurant in my hometown, and the food is authentic and amazing!! Not that inauthentic can’t be amazing. For instance, I always put butter in my fried rice, definitely not authentic, but it’s gooood!! Anyway, Thai food. It totally rocks! And pad Thai is my favorite! The lime juice, the crushed nuts….yummm! 😋

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