SALMON PAD THAI
Persevering with on my around-the-world kitchen experiments I made a decision to present a go at this basic Asian dish with a twist by utilizing the English condiment Worcestershire (don’t ask me tips on how to pronounce that) sauce for a wealthy umami style that’s widespread in Asian dishes. Don’t skip out on the lime juice and sprint of chilli it helps to steadiness any fishy smells and style from the Worcestershire sauce coz yeah who desires that🤷🏻‍♀️
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200g rice noodles, prepare dinner in accordance with packet directions
2 fillets of salmon, minimize into chunks
1 massive onion, sliced
1 tsp sesame oil
three cloves of garlic, crushed
half tsp floor ginger
2 eggs, whisked
three tbsp Worcestershire sauce
1 tbsp honey
three tbsp soy sauce
1 tbsp tamarind paste (or 2 tbsp of rice vinegar)
black pepper, to style
1 cup bean sprouts
1 bell pepper, sliced thinly
half cup unsalted peanuts, in halves
sprint of chilli flakes
juice of half lime
Sauté onion in a wok or massive sauce pan till translucent.
Add garlic and ginger till aromatic.
Add eggs and blend till scrambled.
Add in Worcestershire sauce, honey, soy sauce, black pepper and tamarind paste.
Add rice noodles and toss.
Add in salmon chunks, veg and peanuts till cooked by and veg is wilted.
Flip off warmth, add chilli flakes and lime juice and toss.
Sprinkle sesame seeds on high to garnish.
Take pleasure in!
💚 Tanya