I know, I know….there’s been a definite emphasis on Thai style curry flavours in my cooking, since Christmas. I have no idea why! Perhaps it’s the hot weather and the fact that Thai dishes are a lot lighter and fresher than the stodginess of say an Indian curry (much as I LOVE Indian curries!) or a casserole.
Whatever the reason, this recipe from the Tassal Tasmanian salmon producer’s website, is amazing! I adore Pad Thai, but the only one I’ve ever tried to make, a few years ago, was a vegetarian one and was majorly complicated. When I saw this salmon version I thought it looked too easy to be great tasting – not so. Easy yes (I made it after a day at work when tired, so that shows how uncomplicated it is), tasty yes yes yes!
I followed the recipe exactly, except I garnished with cashews instead of peanuts, as I just like them a lot better. And I was starting to make it when I realised I had completely overlooked the red capsicum when I wrote out my shopping list, and had none in the fridge – so just had to leave that out.
If you can please imagine flecks of red here and there, when looking at the photo, then you will have it about right….
I made the full serving, so as it definitely does make enough for 4 as stated in the recipe, I had it for lunch at work for the next couple of days – I could have reheated it, but I just ate it cold as a kind of noodle salad and it was delicious.
Happy Summer Fooding!
