Approximate values estimated by AI
Spicy Seafood Pad Thai with Crispy Shallots
85% authentic · Thai
An elevated take on Pad Thai, incorporating a mix of seafood and a spicier sauce, finished with the delightful crunch of homemade crispy fried shallots.
Ingredients
- Dried flat rice noodles8 oz
- Shrimp, peeled and deveined1/2 lb
- Calamari rings1/2 lb
- Eggs2
- Garlic, minced4 cloves
- Shallots, thinly sliced4
- Tamarind paste4 tbsp
- Fish sauce3 tbsp
- Palm sugar2 tbsp
- Thai chili paste (nam prik pao)2 tbsp
- Fresh red chilies, finely chopped1-2
- Vegetable oil4 tbsp
- Bean sprouts2 cups
- Garlic chives, cut into 2-inch lengths1 cup
- Roasted peanuts, crushed1/2 cup
- Lime wedges, for serving4
- Fresh cilantro, chopped, for garnish1/4 cup
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Soak rice noodles in warm water for 20-30 minutes until pliable. Drain well.
- 2
Prepare crispy shallots: Thinly slice 2 of the shallots. Heat 2 tbsp of oil in a small pan over medium heat. Fry shallots until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Set aside.
- 3
In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, Thai chili paste, chopped fresh chilies, and 1/4 cup water. Set aside.
- 4
Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and the remaining 2 sliced shallots. Stir-fry until fragrant.
- 5
Push aromatics to one side. Add eggs and scramble until just cooked, then break up and mix.
- 6
Add shrimp and calamari rings. Stir-fry until just cooked through, about 2-3 minutes.
- 7
Add the drained noodles and the prepared spicy sauce. Toss to coat evenly. Cook for 2-3 minutes, stirring, until noodles are tender and sauce has thickened.
- 8
Stir in bean sprouts and garlic chives. Cook for 1 minute.
- 9
Serve immediately, garnished generously with crispy shallots, crushed peanuts, fresh cilantro, and lime wedges.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
