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

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

Method

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