This Thai-style meal is packed with flavour, ready in no time and still feels special.
Ingredients
- 2 x 200g/7oz
salmon fillets - 2 tbsp
vegetable oil - 2 large banana
shallots, finely sliced - 2 bird’s eye red
chillies, sliced - 3
garlic cloves, finely chopped - 5cm/2in piece
ginger, grated - 150g/5oz Tenderstem
broccoli, chopped - 3
carrots, finely sliced - 400g/14oz
rice noodles, cooked according to packet instructions - 100g/3½oz
beansprouts - 3 tbsp
tamarind paste - 3 tbsp
fish sauce (nam pla) - 2 tbsp
soy sauce - ¼ tsp freshly ground
white pepper - 2
limes, juice only - 2 free-range
eggs - 3 tbsp roughly chopped
coriander - 2 tbsp crushed roasted salted
peanuts
Preparation method
Heat a medium frying pan and add a tablespoon of oil. Once hot add the salmon skin-side down first and cook on each side for 3-4 minutes. Remove and keep warm,
Heat a wok, add a tablespoon of oil, the shallot, chilli, garlic and ginger and stir-fry for one minute.
Add the broccoli and carrot and stir-fry for three minutes. Add the cooked noodles, the beansprouts, tamarind paste, fish and soy sauces, pepper, lime juice, and stir-fry to heat through. When it’s all heated, push the contents of the wok to one side and add the egg to the other. Stir until the egg is cooked, then break it up and mix in.
Stir in the flaked salmon and coriander.
To serve, divide the pad Thai among four serving plates and sprinkle with crushed peanuts.