Active Time
15 MIN
Total Time
30 MIN
Yield
Serves : 4
© Phoebe Lapine

How to Make It

Step 1    

Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off excess water.

Step 2    

Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, lime juice, sugar, and Sriracha.

Step 3    

In a large nonstick wok or skillet, heat 1 tablespoon oil until shimmering. Add the shrimp, scallops and squid and cook over high heat, stirring occasionally, until browned and cooked through, 2 to 3 minutes. Transfer the seafood to a plate. Heat the remaining 1 tablespoon of oil. Add the shallots, garlic and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and scallions and stir-fry until heated through, about 2 minutes.

Step 4    

Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add the sauce and the 1/4 cup cilantro and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Add the seafood and cook until just heated through. Transfer the pad Thai to a platter. Garnish with more cilantro and serve with lime wedges.

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Aggregate Rating value: 4

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Alan Stephenson

Review Body: Real good recipe. Those in need of a serious flavour hit might like to make more sauce - just don't over power that seafood. 

Review Rating: 4

Date Published: 2016-08-06