Pad Thai with Seafood
Main Dishes | Pan-Asian cuisine
⏳ Time
30 minutes
🥕 Ingredients
29
🍽️ Servings
4
Description
The recipe was shared with us by John Smith, the head chef of a popular American restaurant.
Ingredients
- Shrimp - 4.2 oz
- Scallops - 2.1 oz
- Squid - 3.5 oz
- Peanut Sprouts - 2.1 oz
- Spanish onions - 2.1 oz
- Snap Peas - 2.1 oz
- Tofu - 2.8 oz
- Butter - 3.5 oz
- Fish Oil - 3 spoons
- Pak choi salad - 8 pieces
- Mild Chili Spice - 0.3 oz
- Garlic - 0.3 oz
- Ginger - 0.3 oz
- Soy Sauce - 4 fl oz
- Fresh basil leaves - 4 spoons
- Sugar - 3.9 oz
- Fish Oil - 0 fl oz
- Lime Juice - 0 fl oz
- Chicken Egg - 4 pieces
- Sake - 0 fl oz
- Mirin - 0 fl oz
- Water - 1 qt
- Kombu Seaweed - 0.7 oz
- Tuna - 0.7 oz
- Dashi powder - 1 tablespoon
- Sesame bun - to taste
- Tamarind Paste - 2 fl oz
- Sweet Potato - 8.5 oz
- White Cabbage - to taste
Step by Step guide
Step 1
First, prepare the dashi broth. Rinse the kombu seaweed. Bring 1 liter of water to a boil. Add the bonito flakes, kombu, and hondashi fish stock to the pot. Remove from heat and let it steep for 6 to 12 hours.
Step 2
Next, prepare the Japanese omelet. Whisk the eggs using a blender or a whisk, and gradually add sake, 20 ml of soy sauce, 70 grams of sugar, 70 ml of dashi broth, and mirin.
Step 3
Heat the skillet and pour in a little of the egg mixture to create a thin pancake. Once it is slightly cooked, roll it up and push it to the edge of the skillet. Pour in a little more of the egg mixture so that it flows under the rolled pancake and envelops it. As soon as this new mixture is slightly cooked, roll up another pancake, capturing the previous one. Repeat this process about 7–10 times. In the end, you should have a large egg roll.
Step 4
Set the omelet aside and let it cool. Cut it into rings about 1 cm thick using a sharp knife.
Step 5
Cut the tofu into cubes and drizzle with a small amount of soy sauce. Set aside for 10-15 minutes to allow the tofu to marinate.
Step 6
Finely chop the red onion. Cut the pak choi in half lengthwise. Heat a skillet and sauté the onion and cabbage with the snap peas in butter.
Step 7
In a separate dry skillet, roast the peanuts.
Step 8
Prepare the seafood. Sauté the shrimp, scallops, and squid in butter for just 1 minute on each side. Place them on a paper towel to absorb any excess fat. The oil in the pan will be useful for the noodles, so there's no need to discard it.
Step 9
Prepare the sauce. Mix 80 ml of soy sauce, tamarind paste-based sauce, 60 ml of water, garlic, ginger, chili, 40 grams of sugar, fish sauce, and lime juice until smooth. The sauce is ready.
Step 10
Next, add the noodles. Break the dry noodles in half and soak them in warm water for 20 minutes. Then rinse, drain in a colander, and allow excess moisture to drip off. Sauté the noodles in the oil left from the seafood for 7 minutes.
Step 11
Gradually add the sauce, 40 grams of butter, green basil oil, and 2–3 tablespoons of fish stock. Also add the soybean sprouts, onion, bok choy, tofu, and the remaining spices. Mix well, heat for 1 minute, and then remove from heat.
Step 12
Assemble the dish. Place the noodles in a deep plate. On one side, arrange the seafood, and on the other side, add the omelet. Sprinkle with peanuts and sesame seeds, and serve.
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