I’m loving this little tool and will start spinning amazing dishes into Julienned heaven. Seriously, this inexpensive ($ 5-$7) gadget makes the perfect sized carrot strips…just think of the vegetable sides I can make like zucchini and squash strips or how about gold and purple beets…pretty! Maybe potato shoestrings? Yum!
The cooked salmon, mushrooms and noodles are glazed with the sauce then the vegetables and cilantro are tossed in to bring this beautiful dish together. For a final crunch you can add peanuts, which is traditional, then garnish with cilantro sprigs or lime wedges. Yummmy!
Ingredients:
- 2-3 salmon fillets, about 5-6 oz each – skinless
- 1 Tbsp Olive oil
- 1 Tbsp butter
- Salt and pepper
- Urban Accents Thai Garden Seasoning (or your choice of Thai Seasoning)
- 1/4 cup rough chopped mushrooms (I used white button)
- 2 Tbsp rough chopped red onion
- 1 Tbsp chili garlic sauce (Huy Fong Foods is gluten free and very good)
- 2 cups cooked until Al’ Dente Tinkyada Rice Spaghetti Noodles (or brand of choice)
- 1 large carrot, julienned
- 3 scallions, chopped at an angle
- 1 large handful of fresh cilantro, rough chopped
- 1 cup bell peppers (choice of red, green, yellow – combination or just one, it all works)
- 1 cup sugar snap peas cut into 1/2″ pieces
- Peanuts (optional)
Pad Thai Sauce:
- 2 Tbsp fresh lime juice (don’t skimp)
- 1 Tbsp premium fish sauce
- 1 Tbsp chili garlic sauce (check GF if using other)
- 1 Tbsp sweet chili sauce (check GF if using other)
- 2 Tbsp brown sugar
- pinch of red pepper flakes
Directions:
Prepare the spaghetti noodles until al dente, rinse and drain well. Drizzle 1-2 tsp olive oil over them and toss so they stay moist. Next, prepare and assemble the vegetable ingredients so they are ready as this recipe comes together quickly.
Combine the sauce ingredients and set aside.
Very lightly season the salmon fillets with salt and pepper. Dust both sides of each fillet with the Thai Garden Seasoning, probably using 2 tsp total. Heat the olive oil and butter in a skillet over medium heat and when butter is bubbly, add the prepared salmon fillets and cook about 2-3 minutes on each side, depending on thickness, until it flakes easily (don’t overcook as it will rest under foil before adding to dish). When fish is done, transfer to a plate and tent with foil.
In the same pan, add the mushrooms and onions and saute for 3-4 minute until tender. Add the Tbsp of garlic chili sauce and stir around in pan to combine. Add the cooked noodles to the pan and toss to coat. Add the sauce you prepared ahead to the pan and toss with tongs coating the noodles.
Add the carrots, scallions, cilantro, bell peppers, and snap peas and toss to combine. (Add peanuts here if using.) Break the salmon fillets into large chunks and add to the noodle dish, using the tongs to gently fold into the noodles.
Serve in shallow bowls garnished with limes and cilantro. Sooo yummy!
