Salmon and Vegetable Pad Thai

Salmon and Vegetable Pad Thai

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, May 28, 2017.
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Salmon is delicious with Pad Thai.

Ingredients

PAD THAI SAUCE

  • 2 tablespoons GF soy sauce
  • 3½ tablespoons GF mild sweet chilli sauce
  • 2 teaspoons lemon juice
  • 2 teaspoons sesame oil
  • 1/3 cup coconut cream (shake well before opening)

SALMON

  • 450g salmon fillet
  • 2 teaspoons GF sesame seeds

VEGETABLE PAD THAI

  • 200g GF rice stick noodles
  • 1 stalk lemongrass, tough outer layer removed and very finely sliced
  • 1 makrut lime leaf, tough central stem removed then very finely sliced
  • 2 spring onions, cut into 2cm lengths (keep white and green part separate)
  • 1 pack baby pak choy, thinly sliced (keep white and green part separate)
  • 1-2 carrots, cut into thin matchsticks or grated
  • 100g mung bean sprouts
  • Pinch of chilli flakes (optional, adults)

TO SERVE

  • 3 tablespoons roughly chopped coriander leaves and stalks (optional, adults)
  • ½ lemon, cut into wedges

Steps

  1. a large pot of salted water (with a lid) to the boil.
  2. Mix all Pad Thai sauce ingredients together in a small bowl. Set aside. Pat salmon dry and remove any remaining scales or bones. Cut into 4-5 pieces and sprinkle flesh-side with sesame seeds.
  3. Place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 8 minutes, until tender. Drain and rinse under cold water, then drain well again. Toss with a drizzle of oil to prevent noodles sticking and cut in a few places to make them easier to eat.
  4. While noodles cook, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking. Set aside to rest. Pour out excess oil and wipe out pan.
  5. Heat a drizzle of fresh oil in same fry-pan (or a wok) on medium-high heat. Cook lemongrass, makrut lime, spring onions (white part), pak choy stalks (white part) and carrots for 1 minute, until starting to soften.
  6. Add drained noodles, green part of spring onions, pak choy leaves, mung bean sprouts, chilli flakes (if using) and Pad Thai sauce. Stir-fry, tossing all together, for 1-2 minutes, until pak choy has wilted and sauce coats the veggies. Season to taste.
  7. divide vegetable Pad Thai between plates or bowls and top with a piece of salmon. Garnish with coriander (if using) and serve with a lemon wedge on the side for squeezing.

Nutritional Information

Energy 2245 kj
537 kcal
Protein 24.1g
Carbohydrate 43.4g
Fat 29.5g