This is such a great “go-to” quick and easy Thai recipe that we crave a lot in this house. I like to serve it over Jasmine rice or Rice noodles, but most of the time I’m at the store I forget to pick up rice noodles where as I usually have a good supply of Jasmine rice on hand. Oh and if you want to go semi ‘low carb’ you can always just serve it without rice or noodle. Here is how to make this tasty Thai dish…
Start by chopping up the following:
1 red bell pepper
1 orange bell pepper
6-10 cloves of garlic. (as always the more garlic the merrier in this house 😉
2 small red onion (sliced)
3 heads small Bok Choy-(I didnt have any tonight so it is not featured in the photo. Really sad about that because I love Bok Choy in this dish)
Heat up 2 tbls canola oil in a saute pan. Once it is hot add all your veggies together on medium heat and start to cook down.
At this point you want to get your rice or noodles on the stove top and begin to cook.
Then take four Salmon fillets and begin to saute in another side pan in about 1-2 tbls canola oil. Be sure to cook them down into finer chunks. I find using a potato masher really helps get the salmon minced down quicker.
Salt and paper both veggies and Salmon. Then once they are cooked down combine…
Once combined turn and low heat, then scramble in a side pan two eggs…
Then once cooked down into finer pieces combine with your Salmon and veggies.
Then add about 1 1/2 cups Sweet Chili Sauce. I have not branched into the homemade category for this versatile sauce, but maybe one day soon I will. Until then I use…
Good. Great. Grand 🙂 Once that has been added thoroughly mix all the ingredients together. Then serve a nice generous portion over a bed of Jasmine Rice or if you want to go for some tasty Pad Thai add your noodles to the pan and toss all together.
Once plated I like to garnish with some chopped scallions and Sriracha Sauce.