Salmon and Cashew Pad Thai
Prep: 15 minutes
Cooking: 10 minutes
200g rice stick noodles
1 tbsp peanut oil
500g salmon fillet, cut into 3cm pieces
200g sugar snap peas, thinly sliced
1 x 52g McCormick Flavour Shots
1 tbsp kecap manis
1 tbsp fish sauce
1 egg, lightly whisked
1 cup bean sprouts
6 betel leaves, shredded (optional)
½ cup coriander leaves
½ cup toasted cashews, coarsely chopped
lime wedges, to serve
Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes or until tender. Drain well.
Meanwhile, heat half the oil in a wok over high heat. Add half the salmon; stir-fry for 2 minutes or until golden brown and almost cooked through. Transfer to a plate. Repeat with remaining salmon.
Heat remaining oil in wok over medium heat. Add peas, McCormick Flavour Shot, kecap manis and fish sauce and stir-fry until well combined. Make a well in the centre.
Add the egg and stir-fry for 1 minute or until egg is almost cooked. Add noodles, salmon and bean sprouts; stir-fry for 1 minute or until heated through. Add betel leaves, coriander and cashews and toss to combine. Serve with lime wedges.
It’s hard to come up with interesting meal ideas for every day of the week. But McCormick has solved this problem with their new Flavour Shots range of recipe bases.
McCormick Flavour Shots are single-use pots of specially selected herbs, spices and seasonings that are infused in sunflower oil. They add a real explosion of flavour to anything you cook. Just add them to your fridge and cupboard staples to create something really special.
There’s a range of five Flavour Shots: Chicken Fried Rice for brilliant Chinese dishes, including the easiest, most authentic tasting fried rice you’ve ever made; Chilli Con Carne has the true Mexican flavour everyone loves; Pad Thai is an unbelievably fragrant blend of spices that also makes fantastic salads; Zesty Chicken Curry adds real depth of flavour without the heat; and Spanish Chicken Hotpot lets you create magic with mince meat.