Salmon Pad Thai

A flavorful Thai-style stir-fry featuring pan-seared salmon, fresh vegetables, rice noodles, and a tangy tamarind sauce.

Seafood Noodles Salmon High Protein Dairy Free Stir-Fry

Estimated Nutrition

Calories

637.2

kcal / serving

2548.8 kcal total

Carbs

57.1g

per serving

228.4 g total

Fat

29.7g

per serving

118.6 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tamarind Paste

tbsp

Fish Sauce

Nam pla

tbsp

Soy Sauce

Dairy

piece

Egg

Free-range

Fruits

piece

Lime

Juice only

GrainsCereals

400

Rice Noodle

Cooked according to packet instructions

NutsSeeds

clove

Garlic

Finely chopped

0.25

tsp

White Pepper

Freshly ground

tbsp

Coriander

Roughly chopped

tbsp

Peanut

Crushed roasted salted

OilsFats

Vegetable Oil

Divided use

Seafood

400

Salmon Fillet

2 fillets of 200g each

Vegetables

piece

Banana Shallot

Finely sliced

piece

Bird's-Eye Red Chilli

Sliced

Ginger

Grated

150

Tenderstem Broccoli

Chopped

piece

Carrot

Finely sliced

100

Beansprout

Method

Serve on plates and sprinkle with crushed peanuts.

Remove salmon from pan and keep it warm.

Heat a wok with oil and stir-fry shallots, chilli, garlic, and ginger for one minute.

Add broccoli and carrots to the wok and stir-fry for three minutes.

Add noodles, beansprouts, tamarind, fish sauce, soy sauce, pepper, and lime juice to heat through.

Push ingredients aside, cook the egg in the wok, then mix it in.

Heat a frying pan with oil and cook salmon skin-side down for 4 minutes per side.

Stir in flaked salmon and coriander.