SEAFOOD PAD THAI RECIPE RECIPES

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SEAFOOD PAD THAI RECIPE - PHOEBE LAPINE - FOOD & WINE



Seafood Pad Thai Recipe - Phoebe Lapine - Food & Wine image

This seafood pad Thai is made with rock shrimp, scallops and squid but you can try any combination of seafood. Slideshow:  How to Make Pad Thai 

Provided by Phoebe Lapine

Total Time 30 minutes

Yield 4

Number Of Ingredients 17

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

Steps:

  • 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.

SHRIMP PAD THAI RECIPE | ALLRECIPES



Shrimp Pad Thai Recipe | Allrecipes image

This is a Pad Thai recipe I got from a restaurant. The sauce is made with ketchup, fish sauce, sugar, lemon juice and vinegar, and it's sprinkled liberally with bean sprouts and chopped peanuts.

Provided by LAURA NASON

Categories     World Cuisine    Asian    Thai

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 17

1 (8 ounce) package rice noodles
1?½ teaspoons vegetable oil
1 onion, diced
1 teaspoon minced garlic
12 medium fresh shrimp, peeled and deveined
1 tablespoon ketchup
1 tablespoon fish sauce
1 tablespoon white sugar
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 eggs, lightly beaten
¼ pound bean sprouts
½ cup unsalted dry-roasted peanuts, chopped
¼ pound bean sprouts
1 lemon, sliced
½ cup chopped peanuts
¼ cup coarsely chopped cilantro

Steps:

  • In a medium bowl, soak the noodles in cold water for 15 min; drain. Cover noodles with hot water, and soak for 15 minutes; drain. Rinse with cold water, drain, and set aside.
  • Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.

Nutrition Facts : Calories 541.4 calories, CarbohydrateContent 68.7 g, CholesterolContent 120.4 mg, FatContent 23.2 g, FiberContent 6.6 g, ProteinContent 20.2 g, SaturatedFatContent 3.7 g, SodiumContent 488 mg, SugarContent 9.6 g

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