Seafood Pad Thai

Name: Seafood Pad Thai
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 4 portions
Ingredients: 200 g rice noodles; 150 g shrimp; 150 g squid; 150 g mussels; 2 tablespoons tamarind paste; 3 tablespoons fish sauce; 2 tablespoons cane sugar; 3 cloves garlic; 2 pcs shallot; 2 pcs eggs; 100 g soy bean sprouts; 50 g spring onion; 40 g peanuts; 1 pc lime; 1 pc chilli; chives; vegetable oil

Jakub SýkoraSpicyThai Cuisine x se líbilo

Pad thai is one of the most famous dishes of Thai street food, and this version leans on a generous helping of seafood. Tender shrimp, squid, and mussels meet flat rice noodles in the wok, along with a ribbon of egg and a sweet and sour tamarind sauce. Everything fries fast over high heat so the noodles stay springy and the seafood juicy. Roasted peanuts, spring onion, and a squeeze of lime finish each plate.

Příprava: 18min

Vaření: 12min

CELKOVÝ ČAS: 30min

Step by step process

Noodles and sauce

1
For seafood pad thai, first soak the rice noodles in lukewarm water and let them rest until they turn soft and pliable.
2
Meanwhile, whisk the tamarind paste with fish sauce and cane sugar into a smooth, glossy sweet and sour sauce.

Preparing the ingredients

3
Rinse the shrimp and pat them dry.
4
Cut the squid into rings and rinse the mussels.
5
Finely chop the garlic and shallot, then slice the chili into thin rounds.

Stir-frying and finishing

6
Heat the vegetable oil in the wok and briefly saute the garlic with the shallot until fragrant and lightly golden.
7
Push the garlic to the side, crack the eggs into the open space, and stir until they set into soft curds.
8
Add the seafood and stir-fry it only briefly, until the shrimp turn pink and the squid turns white, or it will toughen.
9
Move the drained noodles into the wok, pour the sauce over them, and toss quickly so every strand gets coated and warmed through.
10
Fold in the bean sprouts and let them warm.
11
Take the wok off the heat and drizzle the dish with fresh lime juice.
12
Stir in half of the roasted peanuts so they stay crunchy.
13
Divide among plates and top with spring onion, chives, and the remaining peanuts.
14
Serve right away, while the noodles are hot and the seafood juicy.