Salmon Pad Thai with Shredded Carrot, French Green Beans, Crushed Peanuts, Aromatics Featured

Salmon Pad Thai with Shredded Carrot, French Green Beans, Crushed Peanuts, Aromatics

Take a dive into this sensationally fun play on a classic pad Thai. It brings together two complementary flavors, the succulent meat of wild coho salmon and the big bold spices of a pad Thai. Shredded carrots and sliced green beans accompany rice noodles on the fork's spinning journey to your salivating palate. Experience garlic, shallot and minced ginger playing together with notes of rice wine vinegar, lime juice, brown sugar, soy sauce, clam juice, aji mirin, white pepper and sambal. You will want to savor every last bite of this dish packed with hearty flavors and garnished with daikon sprouts, cilantro, micro basil and crushed peanuts. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)

Salmon Pad Thai with Shredded Carrot, French Green Beans, Crushed Peanuts, Aromatics

Serves 4

2 tablespoons canola oil
1 pound salmon, skin removed, cut into 1-inch by 1-inch pieces
3 cloves garlic, minced
1 large shallot, minced
1 tablespoon ginger, minced
1 medium carrot, julienned
1/2 pound green beans, trimmed, cut in 2-inch long pieces
1 pound pad Thai rice noodles
2 cups pad Thai sauce, recipe follows
1/2 cup roasted and salted peanuts, crushed
1/2 bunch cilantro, rough chopped
1 package daikon sprouts, garnish

  1. Cook pad Thai rice noodles according to package directions. Chill in ice water and drain. If using fresh noodles, separate noodles and reserve until ready to use.
  2. Heat large sauté pan or wok over high heat until it begins to smoke. Add oil and swirl to coat the pan. Add salmon and shake pan to allow fish to sear but not stick. Add ginger, garlic and shallot. Toss to combine and cook for 30 seconds. Add carrot and green beans. Cook for an additional minute.
  3. Add noodles and toss to combine. Add pad Thai sauce and gently fold all ingredients together to evenly distribute sauce. Allow to simmer for 2 minutes or until vegetables and fish are cooked.
  4. Transfer to serving platter or individual bowls, garnish with crushed peanuts, cilantro and sprouts.

Pad Thai Sauce

1 1/2 cups clam juice
2 tablespoons rice wine vinegar
3 tablespoons lime juice
2 tablespoons aji mirin
5 tablespoons brown sugar
5 tablespoons soy sauce
1 tablespoon sambal
pinch white pepper

Mix all ingredients together and refrigerate for 2 hours before using.

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Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.