Recipes

Seafood Pad Thai

Name: Seafood Pad Thai
Total time: 30 min
Ingredients: 1/2 pound pad Thai rice noodles (banh pho); 2 tablespoons fish sauce; 2 tablespoons oyster sauce; 2 tablespoons fresh lime juice, plus lime wedges, for serving; 2 tablespoons sugar; 1 tablespoon Sriracha or chile-garlic sauce; 2 tablespoons vegetable oil; 1/4 pound rock shrimp; 1/4 pound bay scallops or large scallops, quartered; 1/4 pound cleaned squid, bodies cut into 1/4 inch rings, tentacles halved; 2 small shallots, thinly sliced; 2 garlic cloves, thinly sliced; 2 cups julienned carrots (from about 3/4 pound carrots); 4 scallions, cut into 1-inch pieces; 2 large eggs, lightly beaten; 1/4 cup cilantro leaves, plus more for garnish; 1/4 cup ground roasted peanuts

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This seafood pad Thai is made with rock shrimp, scallops and squid but you can try any combination of seafood.

By

Phoebe Lapine

Updated on November 30, 2015

Seafood Pad Thai — Photo: © Phoebe Lapine

Active Time:

15 mins

Total Time:

30 mins

Yield:

4

Ingredients

1/2 pound pad Thai rice noodles (banh pho)
2 tablespoons fish sauce
2 tablespoons oyster sauce
2 tablespoons fresh lime juice, plus lime wedges, for serving
2 tablespoons sugar
1 tablespoon Sriracha or chile-garlic sauce
2 tablespoons vegetable oil
1/4 pound rock shrimp
1/4 pound bay scallops or large scallops, quartered
1/4 pound cleaned squid, bodies cut into 1/4 inch rings, tentacles halved
2 small shallots, thinly sliced
2 garlic cloves, thinly sliced
2 cups julienned carrots (from about 3/4 pound carrots)
4 scallions, cut into 1-inch pieces
2 large eggs, lightly beaten
1/4 cup cilantro leaves, plus more for garnish
1/4 cup ground roasted peanuts

Directions

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