Salmon & Cashew Pad Thai

 

Ingredients:

200g rice noodles

1 t peanut oil

500g boneless skinless salmon pieces

½ T Opito Bay fine Kampot pepper salt (or normal salt & pepper)

200g green beans, thinly sliced lengthways

1 carrot, peeled, cut into matchsticks

1 bunch baby bok choy, thinly sliced lengthways

1 long red chilli, seeded, thinly sliced

½ C pad thai paste

2 eggs, lightly whisked

1 C bean sprouts

½ C coriander leaves

½ C toasted cashews

Lemon wedges, to serve

 

Method:

1. Place noodles in a heatproof bowl. Pour over boiling water and set aside for 5 minute to soak. Drain well.
2. Heat half the oil in a wok over high heat until smoking. Sprinkle salmon with pepper salt then stir-fry for 2-3 minutes or until golden brown and just cooked through. Transfer to a plate.
3. Heat remaining oil in wok over medium heat. Add beans, carrot, bok choy, chilli and cook for 1 minute. Add the pad thai paste and stir-fry for 1 minute.
4. Make a well in the centre. Add the egg and stir-fry for 1 minute or until egg is almost cooked. Add noodles, salmon, bean sprouts and noodles; stir-fry for 1 minute or until well combined.
5. Remove from heat. Add coriander and cashews and toss to combine. Serve immediately with lemon wedges.

 

Recipe adapted from taste.com.au

Serves 4.

 

To order salmon for this recipe, click here!