Eating Out ... In Restaurant Recipes
"Your Source for Restaurant Recipes Online" 

Big Bowl Pad Thai Salmon

2 T. peanut oil
7 oz. pad thai noodles, soaked
1 egg
1/4 C. pad thai sauce
2 T. cilantro, rough chop
2 T. thai basil, rough chop
1 T. scallions, small chop
1/2 C. bean sprouts
2 T. peanuts, chopped, roasted

1 T. peanut oil
6 oz. salmon filet, seasoned
1/2 C. water
2 t. garlic, chopped
2 T. lemon juice
2 T. fish sauce
1 1/2 T. sugar
1 T. thai basil, rough chop
1 T. cilantro, rough chop

2 T. lemon juice, fresh squeezed
2 T. fish sauce
3 T. sweet thai chili sauce
2 T. brown sugar
1 pinch, dried chilies, ground

1. Heat nonstick pan, when hot add peanut oil. When hot, add egg and beat with wooden spoon into small pieces.
2. Add noodles, toss until transluscent, about 3 min.
3. Add sauce, stir in well, pull off fire, toss in herbs, sprouts and peanuts, remove to plate.

1. Mix lemon juice, fish sauce and sugar together, set aside, make sure sugar is dissolved.
2. In non-stick pan heat oil, place salmon skin side up in an, when filet is slightly brown on side, flip, add water and cover, cook about 3 minutes.
3. Take cover off, flip fish, reduce water, add garlic.
4. When all water is gone, add sauce, pull off fire, toss in herbs.
5. Place fish over noodles, pour sauce over fish and noodles.

1. Mix all ingredients together well. Set Aside.

Razzle Dazzle Recipes

Don't forget to visit our other site at
That's My Home