Recipe: Yummy Salmon pad thai

Salmon pad thai. Pad Thai Salmon has all of the flavors of a classic pad Thai, but skips the noodles in lieu of sautéed veggies nestled beneath a crispy filet of salmon. When you turn classic pad Thai into Pad Thai salmon, you take out all the guilt associated with eating a bowl full of noodles, completely out of the picture. Remove and keep warm, Heat a wok, add a tablespoon of oil, the shallot, chilli, garlic and ginger and stir-fry.

So I decided to make this salmon pad thai with the freshest wild salmon available. You can also add some scrambled egg to this dish if desired. I opted out on this round. You can have Salmon pad thai using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Salmon pad thai

1. You need of For the salmon.
2. It's 3 of 8-10 oz salmon portions, skin on.
3. Prepare 2 tbsp of oil.
4. You need of Sea salt and white pepper.
5. It's of Chile lime seasoning.
6. Prepare of Paprika and a touch of cayenne pepper.
7. Prepare of For the pad thai.
8. You need 1 pkg of wide rice noodles.
9. You need 2 tbsp of olive oil.
10. Prepare 3 tbsp of fish sauce.
11. Prepare 1 tbsp of soy sauce.
12. Prepare 1/2 tbsp of rice vinegar.
13. Prepare 2 tbsp of brown sugar.
14. Prepare of Juice of half a lime.
15. Prepare 1/2 cup of chopped cilantro.
16. It's of Garnish.
17. You need of Chopped cilantro.
18. Prepare 1 bunch of scallions, sliced on the bias. Not the bulbs.
19. You need of Crushed peanuts.
20. It's of Lime wedges.

The Thai glaze on top of the salmon and the vegetables is the very best part! I was inspired by this glaze from the Cheesecake Factory. I always order the Thai Glazed Salmon. It blows me away every time.

Salmon pad thai instructions

1. Soak rice noodles in warm water for 35-45 minutes..
2. Place salmon portions on a plate and cover well with the seasonings for the salmon. Let sit until noodles are ready to cook..
3. When ready, heat 2 large frying pans over medium high heat. Add oil to both pans when hot..
4. In one pan, add noodles, fish sauce, soy sauce, and vinegar. You may need to add up to a 1/4 additional water to get noodles tender. Add water after noodles are well coated with the other ingredients..
5. In the other pan, place salmon skin side down. Fry until skin starts to become crispy and lightly browned. This should take 7-9 minutes..
6. As noodles start to get tender, add the rest of the ingredients for the pad thai. Saute until noodles are well coated and the moisture turns to a glaze..
7. Flip salmon over and saute for about 4 more minutes. Careful of the thickness of the salmon I used a thick cut of king salmon. If yours is thinner it probably will need less time. Do not dry the fish out..
8. Plate noodles and garnish with cilantro, scallions, and peanuts. Squeeze more fresh lime juice over the top. Plate salmon on top of the noodles. Serve immediately. Enjoy..

It was so easy to create the similar flavors to this popular restaurant meal right at home. What makes this recipe so special is the tangy Thai lemongrass-honey sauce that marries perfectly with salmon's natural flavors. Line a baking sheet with foil. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. It lacked true Pad Thai seasonings and accordingly taste.