Pad Thai with Fresh Salmon

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Red salmon is one of the healthiest fish available partly due to the amount of Omega 3 fatty acids it has in it.  This recipe combines this salmon with spices and a base of rice noodles.

It is not "hot" as in spicy but the flavour of the spices goes through the whole dish including the rice noodles.  It is not a difficult recipe to make, and is great for people who are not keen on eating fish by itself, as the flavours of the spices hides a bit of the fish taste!

Buy the salmon fresh, and buying it skinless, although slightly more expensive, it is easier and no wastage.

Preparation Time: 25 minutes
Cooking Time: 10 minutes
Makes: 3-4 servings

Ingredients
2 pieces red salmon, skinless
100 - 120 g flat rice sticks or noodles
½ carrot, julienned
Bok choy, washed and diced
½ red capsicum
4-5 spring onions
55 g bean sprouts
½ cup sweet chilli sauce
1½ tsp fish sauce
Less than ¼ cup kecap manis
1½ tblsp lime juice
Chopped peanuts for garnish - optional

Instructions
Soak the rice noodles in boiling water for about 10 minutes or as per the packet instructions.

While these are soaking, slice the salmon into bite sized pieces.

Drain the noodles when they are soft.  Heat a bit of oil in the wok or fry pan, on high heat and stir fry the carrot for a minute or two.  Then add the capsicum, and the chopped bok choy.

Next, add the spring onions and bean sprouts, reserving a few of the spring onions for garnish later.

Cook these for 3 - 4 minutes and remove them from the wok.

Heat a bit of oil in the wok on a medium heat, and cook the salmon for a few minutes, taking care to turn gently - do not overcook or the fish becomes dry.

Combine the fish sauce, sweet chilli, kecap manis, and lime juice in a small bowl.

Add the vegetables back into the fish, and add this sauce.

Return the drained rice noodles to the wok, and mix it up so that everything is coated in the sauce.

Serve in a bowl, and sprinkle the chopped peanuts and the reserved spring onions on the top.


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