Ingredients 2 pieces red salmon, skinless
100 - 120 g flat rice sticks or noodles
½ carrot, julienned
Bok choy, washed and diced
½ red capsicum
4-5 spring onions
55 g bean sprouts
½ cup sweet chilli sauce
1½ tsp fish sauce
Less than ¼ cup kecap manis
1½ tblsp lime juice
Chopped peanuts for garnish
Soak the rice noodles in boiling water for about 10 minutes or as per the packet instructions.
Rice noodles soaking
While these are soaking slice the salmon into bite sized pieces.
Sliced, skinless red salmon
Drain noodles when they are soft.
Heat a bit of oil in the wok on high heat and stir fry the carrot for a minute or two, and then add the capsicum, and bok choy.
Stir fry vegetables
Next, add the spring onions and bean sprouts, reserving a few of the spring onions for garnish.
Adding balance vegetables
Cook these for 3 -4 minutes and remove from wok.
Vegetables removed to a dish
Heat a bit of oil in the wok on medium heat, and cook the salmon for a few minutes, taking care to turn gently.
Cooked salmon-do NOT overcook
Combine the fish sauce, sweet chilli, kecap manis, and lime juice in a small bowl.
Mixed sauce ingredients
Add the vegetables back into the fish, and add this sauce.
Return drained rice noodles to wok, and mix so everything is coated in the sauce.
Pad Thai now mixed
Serve in a bowl and sprinkle peanuts and reserved spring onions on top.