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.