Seafood Pad Thai

Name: Seafood Pad Thai
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

17 ingredients

17 steps

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

1

Put the noodles in a large bowl and cover with very hot water.
2

Let soak until just pliable, about 15 minutes (or according to package directions).
3

Drain the noodles in a colander, shaking off excess water.
4

Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, lime juice, sugar, and Sriracha.
5

In a large nonstick wok or skillet, heat 1 tablespoon oil until shimmering.
6

Add the shrimp, scallops and squid and cook over high heat, stirring occasionally, until browned and cooked through, 2 to 3 minutes.
7

Transfer the seafood to a plate.
8

Heat the remaining 1 tablespoon of oil.
9

Add the shallots, garlic and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.
10

Add the noodles and scallions and stir-fry until heated through, about 2 minutes.
11

Scrape the noodles to one side of the pan and add the eggs.
12

Cook, stirring occasionally, until nearly set, about 1 minute.
13

Toss everything together.
14

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.
15

Add the seafood and cook until just heated through.
16

Transfer the pad Thai to a platter.
17

Garnish with more cilantro and serve with lime wedges.