Salmon and Cashew Pad Thai

A quick summer supper, that’s great for any alfresco dining this summertime


200g rice noodles

1 tbs peanut oil

2 large salmon fillets, cut into 3cm pieces

200g snow peas, thinly sliced lengthways

1 carrot, peeled, cut into matchsticks

1 bunch baby bok choy, thinly sliced lengthways

1 long red chilli, seeded, thinly sliced

1/2 cup (125ml) pad Thai paste

2 eggs, lightly whisked

1 cup (65g) bean sprouts

1/2 cup coriander leaves

1/2 cup (75g) toasted cashews

Lemon wedges, to serve


Place noodles in a heatproof bowl. Pour over boiling water and set aside for 5 minute to soak. Drain well.Heat half the oil in a wok over a high heat until smoking. Add salmon and stir-fry for 2-3 minutes or until golden brown and just cooked through. Transfer to a plate.

Heat remaining oil in wok over a medium heat. Add snow peas, carrot, bok choy, chilli and cook for 1 minute. Add the pad thai paste stir-fry for 1 minute. Make a well in the centre, add the egg and stir-fry for 1 minute or until egg is almost cooked. Add noodles, salmon, bean sprouts and noodles; stir-fry for 1 minute or until well combined. Remove from heat. Add coriander and cashews and toss to combine. Serve immediately with lemon wedges.

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