Salmon and Vegetable Pad Thai

Steps

1. a large pot of salted water (with a lid) to the boil.
2. Mix all Pad Thai sauce ingredients together in a small bowl. Set aside. Pat salmon dry and remove any remaining scales or bones. Cut into 4-5 pieces and sprinkle flesh-side with sesame seeds.
3. Place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 8 minutes, until tender. Drain and rinse under cold water, then drain well again. Toss with a drizzle of oil to prevent noodles sticking and cut in a few places to make them easier to eat.
4. While noodles cook, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking. Set aside to rest. Pour out excess oil and wipe out pan.
5. Heat a drizzle of fresh oil in same fry-pan (or a wok) on medium-high heat. Cook lemongrass, makrut lime, spring onions (white part), pak choy stalks (white part) and carrots for 1 minute, until starting to soften.
6. Add drained noodles, green part of spring onions, pak choy leaves, mung bean sprouts, chilli flakes (if using) and Pad Thai sauce. Stir-fry, tossing all together, for 1-2 minutes, until pak choy has wilted and sauce coats the veggies. Season to taste.
7. divide vegetable Pad Thai between plates or bowls and top with a piece of salmon. Garnish with coriander (if using) and serve with a lemon wedge on the side for squeezing.