Ingredients

• 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
• 100g/3½oz beansprouts
• 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

Directions

• 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.