Pad thai is definitely my daughter's favourite dish. She almost always chooses pad thai with shrimps, but tofu or chicken is also acceptable. Because we make it often in our house, we experiment and add different ingredients. But it basically remains the same. Delicious wheat pasta, omelette, tofu, beansprouts, nuts and perfect sauce, which is prepared by our pad thai master – my daughter. This time I used salmon fillet and asparagus, which has begun to show themselves on market stalls. And what is your favourite pad thai dish?

Ingredients (for 4 people)
300g of rice or wheat noodles
4 tablespoons of chopped roasted peanuts
5 tablespoons of mung bean shoots
1 tablespoon of butter
sauce
5 tablespoons of fish sauce
3 teaspoons of lemon juice
1 teaspoon of tamarind paste
3 tablespoons of sugar
2 tablespoons of chopped chili pepper
Mix all the ingredients of the sauce. You can heat it a bit to dissolve the sugar more easily.

salmon
600g of salmon
1 tablespoon of butter
3 tablespoons of soya sauce
1 tablespoon of maple syrup
½ lemon
2 cloves of garlic
Mix the soya sauce, crushed garlic, maple syrup and lemon juice. Add the mixture to the salmon and leave in the fridge for half an hour. Fry the salmon in the butter.

omelette
4 eggs
1 teaspoon of butter
2 tablespoons of 30% sweet cream
salt and pepper
Whisk the eggs with milk. Add the sweet cream and salt and pepper and mix them in. Melt the butter in a pan and pour in the egg mixture. Fry until the eggs are set. The omelette should be thin. If you have a small pan, you should fry two omelettes. Leave the omelette to cool down and cut it into thin strips.
Cube the tofu. Add 2 tablespoons of the pad thai sauce and leave for 15 minutes. Wash the asparagus spears, remove the lignified pieces and peel them. Boil them until they are soft but still crunchy. Cook the noodles by following the recipe on the box. Melt the butter in a big pan. Add the tofu with the sauce and fry for a while. Add the spinach and blend it. Add the salmon, asparagus spears, cut-up omelette and mix them in.
Add the noodles and sauce. Mix them in and fry for a while. Turn off the heat. Add the mung bean shoots and mix them in. Arrange the pad thai in some bowls. Sprinkle with the chopped peanuts.

Enjoy your meal!

Try also:
My daughter's favourite dish – pad thai with shrimps
Pad thai with duck and vegetables
Salmon with asparagus spears, new potatoes and lemon sauce