PAD YOUR HUNGER WITH THIS THAI RECIPE

I love a good pad Thai, and I love giving myself the challenge of making food at home that tastes and looks like it would be served at your favourite restaurant.

This is one of the recipes I created when I decided it was time to make a delicious homemade version of pad Thai.

In this version, I've used salmon as the protein, but you can switch it up to chicken or tofu or beef, whatever works for you.

Enjoy!

SALMON PAD THAI

INGREDIENTS

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder 1 1/2 lb salmon fillet, cut in 3-4 oz. portions

2 tbsp olive oil

4 green onions, chopped 4 garlic cloves, chopped 1 cup sliced mushrooms 2 carrots, julienned 1 medium unpeeled zucchini, julienned

1 cup snow peas, sliced lengthwise

2 cups bean sprouts 12 oz. cooked rice noodles

SAUCE INGREDIENTS

1/4 cup soy sauce

1 tsp hot sauce, or more to taste

2 tbsp ketchup

2 tbsp sugar

1 tbsp teriyaki sauce Salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 400 F.

2. Combine salt, pepper and garlic powder and lightly coat salmon fillets.

3. Cook salmon for 15 to 20 minutes or until cooked through.

4. In a large skillet, heat oil over medium-high temperature. Sauté green onions, garlic, mushrooms and carrots until slightly tender.

5. Add zucchini, snow peas and bean sprouts. Continue cooking for another minute or until vegetables are tender.

6. In a medium-sized mixing bowl, combine all the sauce ingredients together and pour over vegetables.

7. Add cooked rice noodles to skillet and combine.