This Thai-style meal is packed with flavour, ready in no time and still feels special.
2 x 200g/7oz salmon fillets
2 tbsp vegetable oil
2 large banana shallots, finely sliced
2 bird’s eye red chillies, sliced
3 garlic cloves, finely chopped
5cm/2in piece ginger, grated
150g/5oz Tenderstem broccoli, chopped
3 carrots, finely sliced
400g/14oz rice noodles, cooked according to packet instructions
3 tbsp tamarind paste
3 tbsp fish sauce (nam pla)
2 tbsp soy sauce
¼ tsp freshly ground white pepper
2 limes, juice only
2 free-range eggs
3 tbsp roughly chopped coriander
2 tbsp crushed roasted salted peanuts
Heat a medium frying pan and add a tablespoon of oil. Once hot add the salmon skin-side down first and cook on each side for 3-4 minutes. Remove and keep warm,
Heat a wok, add a tablespoon of oil, the shallot, chilli, garlic and ginger and stir-fry for one minute.
Add the broccoli and carrot and stir-fry for three minutes. Add the cooked noodles, the beansprouts, tamarind paste, fish and soy sauces, pepper, lime juice, and stir-fry to heat through. When it’s all heated, push the contents of the wok to one side and add the egg to the other. Stir until the egg is cooked, then break it up and mix in.
Stir in the flaked salmon and coriander.
To serve, divide the pad Thai among four serving plates and sprinkle with crushed peanuts.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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