Salmon Pad Thai
12 ounces rice noodles
8 ounces salmon filet
Kosher salt and fresh ground pepper
½ tablespoon sesame oil
2 limes, juice and zest
3 tablespoons brown sugar
4 tablespoons fish sauce
1 tablespoon Thai chili sauce
2 tablespoons canola oil
4 scallions, sliced
½ teaspoon ground red chilies.
½ teaspoon paprika
3 eggs, lightly beaten
8 ounces snow peas, sliced
4 carrots, thinly sliced
2 tablespoons fresh basil or cilantro, chopped
¼ cup dry-roasted peanuts, chopped
Place noodles in a bowl and cover with hot tap water. Let sit for 30 minutes. Drain, rinse and set aside.
In a small bowl, mix together the lime juice and zest, brown sugar, fish sauce, Thai chili sauce. Set aside.
Rub salmon with sesame oil and season with salt and pepper. Heat a large non-stick skillet or wok, over high heat. Add salmon and cook for 2 minutes on each side. Remove from heat and set aside.
Add canola oil to pan and heat until the oil begins to smoke. Add scallions, ground chili and paprika. Cook for 1-2 minutes, until aromatic. Bring pan to a high heat, and add eggs. Cook, stirring continuously for 1-2 minutes. Add snow peas and carrots to the pan and continue to cook for 2-3 minutes, stirring constantly.
Add noodles and salmon to the pan. Top with sauce, herbs and peanuts. Toss to combine.Tags: Fish/Seafood, Winter Comfort —