Big Bowl Cafe Pad Thai Salmon Recipes

BIG BOWL CAFE PAD THAI SALMON

Steps:

• 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.

FISH CAKES - THAI SALMON

Steps:

• Remove any large bones from salmon.
• Process all ingredients (apart from oil) in food processor until smooth.
• Refrigerate the fish mixture for 15 minutes for easier handling.
• Form the mixture into small cakes.
• Heat oil in a non-stick frypan over a medium heat. Fry cakes approximately 2 to 3 minutes on each side or until golden brown.
• Notes: Cakes can be dusted with cornflour before cooking. Serve with a squeeze of lemon juice.
• If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.

CONFETTI CHICKEN BIG BOWL

Steps:

• Cut chicken into 1" cubes.
• In a 4 quart Dutch oven, over medium heat, add 1 T oil and cook chicken until no longer pink and lightly brown, about 3-4 minutes. Remove cicken from pan and set aside.
• Add remaining oil to pan, add garlic, ginger, curry paste, and cumin, cook and stir for 30 seconds. *WATCH THE FUMES*.
• Stir in coconut milk, water, lime juice, flavor packets, soy sauce, carrots, corn and red bell peppers. Add cooked chicken. Stir. Continue cooking until veggies crispy tender for about 3-5 minutes.
• Add broken noodles. When they become tender in about 5 minutes, add pea pods, basil and cilantro.
• Serve immediately.

SPICED SALMON & TOMATO TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the onion, tomatoes, 2 tbsp curry paste, the chickpeas and 200ml water together in a deep 20 x 25cm roasting tin. Roast for 15 mins until the onions are tender and the tomatoes are just bursting.
• Stir everything, then season. Brush the remaining curry paste over the salmon fillets and season. Nestle the salmon into the veg in the tin and roast for another 8-10 mins, or until cooked to your liking.
• Meanwhile, warm the naan breads - you can do this by putting them directly on the oven rack below the roasting tin. Cut the warmed naan breads into wedges. Swirl the yogurt into the veg in the tin, then serve with the naan wedges for dunking, a few coriander leaves sprinkled over, if you like, and the lemon wedges, if using, for squeezing over.

BIG BOWL'S CHICKEN PAD THAI (FOR TWO)

Steps:

• Pour very hot tap water to cover the noodles and let sit for 30 minutes. Drain thoroughly, rinse with cold water, and set aside.
• Mix the chicken with the cornstarch, salt, and sesame oil.
• Mix together the lime juice, brown sugar, ground chiles, paprika, Thai chili sauce, and fish sauce, and set aside.
• In a wok or skillet, heat 1 cup peanut oil. When hot but not smoking, add the chicken. Stir to separate the pieces. When they change color, remove to drain on colander. Reserve the oil.
• Heat a clean wok or skillet to very hot. Add 3 tablespoons of the reserved oil. When hot, add the gee, and stir quickly to set (do not brown). Push to one side of the pan and add the scallion greens. Stir briefly just to coat with the oil, then add the noodles. Toss the noodles in the pan 15 seconds or so and re-add the chicken. Toss continually until the noodles soften and are well coated with the oil and the chicken, egg, and scallion greens are mixed inches
• When the pan is piping hot, drizzle in the lime juice-brown sugar mixture. After 5 seconds, pull the pan from the heat a toss vigorously. Add most of the basil and cilantro leaves (reserving a pinch for a final garnish), the dried shrimp, and the peanuts, and toss. Add the bean sprouts and keep tossing. Transfer to a serving plate and serve with two lime wedges on the side to be used by diners at their discretion. A few drips of lime juice before one digs in are, in fact, recommended.