Classic Seafood Pad Thai Recipe for Seafood Enthusiasts

kelolalaut.com - Embark on a culinary journey filled with enticing flavors and tantalizing textures as we reveal the delectable secrets of Seafood Pad Thai, a dish that has captured the hearts of food enthusiasts around the world. Brimming with an irresistible medley of succulent shrimp, tender squid rings, and a plethora of delightful ingredients, this iconic Thai classic is a celebration of fresh seafood and the harmonious blend of aromatic spices. 

Follow us as we unravel the artistry behind this mouthwatering recipe, allowing you to recreate this flavorful masterpiece in the comfort of your own kitchen. So, let's dive into the secrets of this beloved Thai delicacy that will undoubtedly leave your taste buds longing for more!

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Ingredients:

• 8 oz rice noodles (dried)
• 8-10 medium-sized shrimp, peeled and deveined
• 6-8 ounces squid rings
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1/2 cup tofu, cubed (optional)
• 3 green onions, sliced (white and green parts separated)
• 1/4 cup crushed peanuts
• Lime wedges, for serving
• Fresh cilantro, for garnish

For the Pad Thai Sauce:

• 3 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons palm sugar or brown sugar
• 1/4 cup water

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Instructions:

1. In a small bowl, mix together tamarind paste, fish sauce, soy sauce, palm sugar (or brown sugar), and water. Stir until the sugar is dissolved and set the sauce aside.
2. Cook the rice noodles according to the package instructions until they are just tender. Drain the noodles and rinse them with cold water to stop the cooking process. Set aside.
3. Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add the shrimp and squid rings. Cook for 2-3 minutes or until they are cooked through. If you're using tofu, you can add it to the pan at this point and cook until lightly browned. Remove the seafood (and tofu) from the pan and set aside.
4. In the same wok or skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Push the garlic and onions to one side of the pan and pour the beaten eggs onto the other side. Scramble the eggs until they are fully cooked.
5. Add the cooked rice noodles, Pad Thai sauce, cooked seafood (and tofu), and half of the bean sprouts to the wok. Toss everything together using tongs or chopsticks, ensuring the sauce is evenly distributed and coats all the ingredients.
6. Divide the Pad Thai among serving plates. Garnish with the remaining bean sprouts, sliced green onions, crushed peanuts, and cilantro. Serve with lime wedges on the side.

Enjoy your homemade Seafood Pad Thai! Feel free to adjust the spice level by adding some chili flakes or hot sauce if you prefer it spicier. Bon appétit!

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