Pad Thai with Seafood

Name: Pad Thai with Seafood
Yield: for 4-6
Cuisine: Asia
Ingredients: 2 tbsp groundnut oil; 4 shallots, thinly sliced; 2 tsp finely chopped ginger root; 450 g/1 lb baby spinach; 4 tbsp hot water; 1 tbsp tomato purée; ½ tsp brown sugar; 1 tbsp fish sauce (nam pla) or light soy sauce; 1 tsp ground coriander; ¼ tsp cayenne pepper; 3 tuna fillets, each about 115–150 g/ 4–5 oz, cut in halves; 3 salmon fillets, each about 115 g/4 oz, cut in halves; 225–350 g/ 8–12 oz ready-cleaned small squid, cut into bite-sized pieces; 2 tbsp chopped coriander leaves; 350–450 g/12–16 oz fine egg noodles or narrow-ribbon rice sticks, cooked and refreshed; salt and pepper; 2–4 garlic cloves, crushed; 2 tbsp chopped creamed coconut, dissolved in 4 tbsp hot water; 2 tbsp fish sauce (nam pla); juice of 1 lemon; 1 tsp sugar; 8–12 large cooked prawns in the shell, with tails but heads removed; 4–6 small scallops, each cut into 2 discs

Preparation info

for
4-6

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

Pad Thai simply means fried noodles, the equivalent of chow mein in Chinese, bakmie goreng in Indonesia or mee goreng in Malaysia. The other ingredients are different in each country and region, and as it is an all-purpose everyday dish, everyone has their own favourite variant The basic and probably the most popular pad Thai is made with pork and vegetables, as described in my book Noodles the New Way, but here I give a seafood version using different ingredients, and the method is also

Ingredients

Asia
Fish course
Pescatarian
Southeast Asia

Ingredients

Method