Restaurant Recipes
Big Bowl Cafe Pad Thai Salmon
Ingredients
Dish
- 2 tablespoons peanut oil
- 7 ounces pad Thai noodles, soaked
- 1 egg
- 1/4 cup pad Thai sauce
- 2 tablespoons cilantro, rough chop
- 2 tablespoons Thai basil, rough chop
- 1 tablespoon scallions, small chop
- 1/2 cup bean sprouts
- 2 tablespoons peanuts, chopped, roasted
Add
- 1 tablespoon peanut oil
- 6 ounces salmon filet, seasoned
- 1/2 cup water
- 2 tablespoons garlic, chopped
- 2 tablespoons lemon juice
- 2 tablespoons fish sauce
- 1 1/2 tablespoons sugar
- 1 tablespoon Thai basil, rough chop
- 1 tablespoon cilantro, rough chop
Sauce
- 2 tablespoons lemon juice, fresh squeezed
- 2 tablespoons fish sauce
- 3 tablespoons sweet Thai chili sauce
- 2 tablespoons brown sugar
- 1 pinch dried chiles, ground
Instructions
Dish
- Heat nonstick pan, when hot add peanut oil. When hot, add egg and beat with wooden spoon into small pieces.
- Add noodles, toss until translucent, about 3 minutes.
- Add sauce, stir in well, pull off fire, toss in herbs, sprouts and peanuts, remove to plate.
Add
- Mix lemon juice, fish sauce and sugar together, set aside, make sure sugar is dissolved.
- In nonstick pan heat oil, place salmon skin side up in an, when filet is slightly brown on side, flip, add water and cover, cook about 3 minutes.
- Take cover off, flip fish, reduce water, add garlic.
- When all water is gone, add sauce, pull off fire, toss in herbs.
- Place fish over noodles, pour sauce over fish and noodles.
Sauce
- \Mix all ingredients together well. Set aside.
Attribution
Big Bowl Cafe, Chicago, Illinois