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