Pad Thai with Smoked Salmon and Tamarind

Prep Soak 200g dried rice noodles in cold water 30 minutes, drain. Remove skin from 200g hot-smoked salmon, flake into large pieces. Finely slice 2 shallots and finely grate 2 garlic cloves. Whisk together 3 tbsp tamarind paste, 2 tbsp fish sauce, 2.5 tbsp grated palm sugar, and 1 tbsp soy sauce until sugar dissolves. Set sauce aside.

Saute Heat 1.5 tbsp neutral oil in a wok over highest heat until smoking. Add shallots and garlic, stir-fry 1 minute until fragrant. Add drained noodles, toss vigorously 1–2 minutes. Pour pad thai sauce over noodles, toss continuously 2–3 minutes until noodles absorb sauce and soften.

Build Push noodles to one side. Add remaining 0.5 tbsp oil to empty space. Crack 2 eggs into the empty space, scramble gently 30 seconds, then toss through noodles before fully set. Add 100g bean sprouts and 2 spring onions cut into 3cm lengths, toss 30 seconds until just warm and crunchy.

Finish Remove from heat. Gently fold 200g flaked smoked salmon through noodles without aggressive stirring—preserve texture. Divide between two plates. Top each with 20g crushed peanuts, 5g fresh coriander, and 0.25 tsp dried chilli flakes. Serve immediately with lime wedges.