Salmon Pad Thai Noodles
Need to whip something up for dinner in a hurry? This Thai-style meal is packed with flavour and is ready in no time! The use of Tassal's salmon fillets gives this meal an extra special feel.
2 Tassal Quick & Healthy frozen Tasmanian salmon fillets
200g flat rice stick noodles
2 tbsp olive oil
1 carrot, peeled and julienne cut
1 bunch bok choy, washed & chopped
1 red capsicum, diced
5 spring onions, sliced diagonally
50g bean sprouts
2 tsp fish sauce
1 cup sweet chilli sauce
¼ cup Kecap Manis
2 tbsp lime juice
chopped peanuts, to garnish
fried shallots, to garnish
- Soak noodles in a large blow filled with hot tap water for 10-15 minutes
- Slice Tassal Salmon into bite sized pieces. Heat half the oil in a large wok over a high heat and stir -fry the vegetables for 3-4 minutes. Remove and set aside.
- Heat the remaining oil in the wok and over a medium heat cook the salmon, turning carefully (you may need to do this in two batches depending on your wok size)
- Once the salmon is cooked add fish sauce, sweet chilli sauce, Kecap Mains and lime juice to the wok along with the drained noodles and vegetables. Toss until well combined. Serve hot garnished with chopped peanuts and fried shallots.