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Thai-style salmon with hot and sour dressing

Thai-style salmon with hot and sour dressing

East meets west in this fusion dish, mixing a Thai style spicy salad with hot smoked salmon.


  • 200g dried thin rice-stick noodles
  • 1 bunch baby pak choy, finely shredded
  • 6 radishes, thinly sliced
  • 1 Lebanese cucumber, cut into matchsticks
  • 1/2 cup fresh mint leaves
  • 1/2 cup coriander leaves
  • 185g hot-smoked salmon, skin removed, coarsely flaked
  • 1/3 cup (45g) unsalted peanuts, coarsely chopped
  • 2 tablespoons rice bran oil
  • 1/4 cup (60ml) lime juice
  • 3cm-piece fresh ginger, peeled, cut into matchsticks
  • 1 red birdseye chilli, seeded, finely chopped
  • 1/4 cup (20g) fried shallots


  • Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 6-7 mins or until tender. Refresh under cold water. Drain. Use kitchen scissors to cut into 10cm lengths. Return to bowl.
  • Add pak choy, radish, cucumber, mint, coriander, salmon and peanuts. Gently toss to combine.
  • Place the oil, lime juice, ginger and chilli in a screw-top jar and shake to combine. Drizzle over the salmon mixture. Toss to combine. Serve sprinkled with fried shallots.
Thai-style salmon with hot and sour dressing

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