SEAFOOD PAD THAI

Ingredients

1 pack wide rice noodles

2 4oz skinless salmon fillets, cut in chunks

1 lb medium shrimp, peeled and deveined

Fresh green seasoning

Juice of 1 lime

Salt and black pepper

1½ cups sliced mushrooms

1 red sweet pepper, diced

1 large onion sliced

2 eggs, lightly beaten

3 – 4 tbs vegetable oil

½ cup – ¾ cup chicken stock

Sauce

2 tbsp chilli garlic sauce

2 tbsp dark soy sauce

¼ cup honey

Juice of 1 lime

2 tbsp sesame oil

3 cloves minced garlic

¼ cup fish sauce

2 tbsp rice wine vinegar

1 tbsp ketchup

Directions

1. Season the shrimp and salmon with salt, pepper, lime juice and green seasoning. Let marinate for approximately half hour.
2. Cook the rice noodles according to directions and set aside.
3. Mix together the ingredients for the sauce in a bowl.
4. Heat 1 – 2 tbsp vegetable oil in a large sauté pan over medium high heat. Sauté the salmon and the shrimp, just until cooked. Remove and set aside.
5. Add the beaten eggs to the saucepan and scramble. Remove and place on a plate.
6. In the same pan add the remaining vegetable oil. Add the onion, mushrooms and sweet pepper. Cook just until tender. Add the garlic and cook for another minute. Add the rice noodles in batches, mixing well after each addition. Add a little water if the noodles begin to stick. Add the seafood and eggs and mix in to the vegetables.
7. Pour the sauce over the noodles and mix well. Cover and let heat through. Taste and adjust seasonings if necessary. Serve.