Grilled salmon and cashew pad Thai

Short on time? Serve up this speedy salmon pad Thai in less than 30 minutes.

The ingredient of Grilled salmon and cashew pad Thai

1. 200g rice noodles
2. 1 tbs peanut oil
3. 2 large salmon fillets, cut into 3cm pieces
4. 200g snow peas, thinly sliced lengthways
5. 1 carrot, peeled, cut into matchsticks
6. 1 bunch baby bok choy, thinly sliced lengthways
7. 1 long red chilli, seeded, thinly sliced
8. 1/2 cup (125ml) pad Thai paste
9. 2 eggs, lightly whisked
10. 1 cup (65g) bean sprouts
11. 1/2 cup coriander leaves
12. 1/2 cup (75g) toasted cashews
13. Lemon wedges, to serve

The instruction how to make Grilled salmon and cashew pad Thai

1. Place noodles in a heatproof bowl. Pour over boiling water and set aside for 5 minute to soak. Drain well.
2. Heat half the oil in a wok over high heat until smoking. Add salmon and stir-fry for 2-3 minutes or until golden brown and just cooked through. Transfer to a plate.
3. Heat remaining oil in wok over medium heat. Add snow peas, carrot, bok choy, chilli and cook for 1 minute. Add the pad thai paste stir-fry for 1 minute. Make a well in the center. Add the egg and stir-fry for 1 minute or until egg is almost cooked. Add noodles, salmon, bean sprouts and noodles; stir-fry for 1 minute or until well combined. Remove from heat. Add coriander and cashews and toss to combine. Serve immediately with lemon wedges.

Nutritions of Grilled salmon and cashew pad Thai

fatContent: 522.932 calories
saturatedFatContent: 23.4 grams fat
carbohydrateContent: 4.7 grams saturated fat
sugarContent: 47 grams carbohydrates
fibreContent: 21.6 grams sugar
proteinContent:
cholesterolContent: 34.5 grams protein
sodiumContent: 137 milligrams cholesterol