Big Bowl Cafe Pad Thai Salmon - cooking recipe

Ingredients

Dish
2 tablespoons peanut oil
7 ounces pad thai noodles, soaked
1 large egg
1/4 cup paad Thai sauce (prepare recipe below)
2 tablespoons cilantro, rough chop
2 tablespoons Thai basil, rough chop
1 tablespoon scallion, small chop
1/2 cup bean sprouts
2 tablespoons peanuts, chopped, roasted
Add In
1 tablespoon peanut oil
6 ounces salmon fillets, seasoned
2 tablespoons garlic, chopped
2 tablespoons lemon juice
2 tablespoons fish sauce
1 1/2 tablespoons sugar
1 tablespoon Thai basil, rough chop
1 tablespoon cilantro, rough chop
Pad Thai Sauce
2 tablespoons lemon juice, fresh squeezed
2 tablespoons fish sauce
3 tablespoons sweet Thai sweet chili sauce
2 tablespoons brown sugar
1 pinch dried chili, ground

Preparation

Heat nonstick pan, when hot add peanut oil. When oil becomes hot, add egg and beat with wooden spoon into small pieces.
Add noodles, toss until translucent, about 3 minutes.
Add the prepared Pad Thai sauce, stir in well, pull off fire, toss in herbs, sprouts and peanuts, remove to plate.
Mix lemon juice, fish sauce and sugar together; set aside, making sure sugar is dissolved.
In non-stick pan heat oil, place salmon skin side up, when filet is slightly brown on one side, flip. Add sauce (lemon, fish sauce & sugar mixture), cover, cook about 3 minutes.
Take cover off, flip fish, add garlic and reduce sauce mixture to a loose glaze.
When glaze forms, pull off fire; toss in herbs.
Place fish over noodles, pour sauce over fish and noodles.
Pad Thai Sauce: Mix all ingredients together well. Set aside.