Salmon and Shrimp Phad Thai – กุ้งและปลาแซลมอนแผ่นไทย

905679_779815561696_389662409841940469_oSalmon and Shrimp Phad Thai

1 dozen Shrimp, peeled, de-veined
1 8oz Salmon filet, skinned, de-boned, cubed
1 Leek, sliced in 1/8″ rounds
1 cup Red Cabbage, sliced
1/2 cup Carrot, diced or julienne
1 quarter’s width worth of Rice Pasta or Linguini
2 cloves Garlic, minced
1 Egg, beaten
2 Tbsp Ginger, minced
2 Tbsp Tamarind Paste
2 Tbsp Fish Sauce
1 Tbsp Hoisin Sauce
1 cup Bok Choy, chopped or Bean Sprouts
1/2 cup Peanuts, crushed
1 tsp Cayenne Pepper
1 tsp Cumin
1 tsp Crushed Red Pepper
Juice of 1 Lime
Salt & Pepper to Taste
Cilantro for Garnish
Lime Wedges for Garnish
1-2 Tbsp Olive Oil


  • If using Linguini: In a large pot bring water to a boil. Add salt for seasoning. Add the Pasta and cook till al dente, drain. Toss in olive oil and set to the side.
  • If using Rice Noodles, soak in lukewarm water for 45 minutes to an hour.
  • In a wok or wide skillet, heat the Olive Oil and add the Leek, Cabbage, and Carrots. Toss until tender.
  • Stir in the Egg.
  • Add the Garlic, Tamarind Paste, Hoisin Sauce, Fish Sauce, and Lime Juice.
  • Add the Salmon, Shrimp, Cayenne Pepper, Cumin, and Crushed Red Pepper. Toss over heat until cooked.
  • Toss in the Pasta, Peanuts, and Bok Choy/Bean Sprouts until all is well coated.
  • Add salt and Pepper to taste.
  • Plate and garnish with Cilantro and a Lime Wedge.

Makes about 4 servings

NOTES: Pad Thai ผัดไทย is a common Thai dish that means “fried Thai style”. It usually consists of rice noodles, a sweet sauce, scallions, a protein, peanuts, and bean sprouts, but can also have scallions, cabbage, and other ingredients. This version is my variation, with a little heat added in the form of Ginger and Cayenne Pepper. I also varied by using Leeks instead of Scallion and offering Bok Choy and Linguini as substitutes for ingredients.


Peanut Butter with Honey

2 cups Peanuts, shelled and roasted
1 tsp Honey
1 tsp Peanut Oil (optional)
dash of Salt


  • Place the Peanuts and Salt in a food processor, and process for 30 seconds.
  • Add half the Honey
  • Process for an additional 30 seconds.
  • Add the remaining Honey and the Peanut Oil.
  • Process for an additional 30 seconds to a minute (to desired consistency).  Add more Honey if needed.

Makes 2 cups.

NOTES: Peanut Butter is a true American food. The earliest accounts come from the Aztecs who ground peanuts into a paste. The first US Patent for Peanut Butter was from a Canadian named Marcellus Gilmore Edson for use in peanut candies. The addition of Honey is something I highly recommend, as it adds some sweetness and spread-ability to the paste. Adding Peanut Oil is optional, but it does help make the paste smoother like many store-bought versions. Making your own peanut butter is a way to guarantee you’re getting something all natural–look at the ingredients of some of the name-brands and see what I mean. Plus making all-natural yourself is much cheaper than some of the prices sold in the stores as well.

You can also play with the recipe and use other types of nuts. Look at the price of Almond butter in the store, and you’ll soon see its much cheaper to make your own! You can also add some flavors to the nut butters you make. I like to add chocolate chips and roasted coconut–don’t judge till you’ve tasted it.

Published in: on March 20, 2011 at 1:01 am  Leave a Comment  
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