Pad Thai with seafood
4 servings
30 minutes
The recipe was shared with us by Evgeny Korsun, chef of the Twin Tigers restaurant.
1
First, prepare the dashi broth. Rinse the kombu seaweed. Boil 1 liter of water. Add bonito flakes, seaweed, and hondashi fish stock to the pot. Remove from heat and steep for 6–12 hours.
- Kombu seaweed: 20 g
- Tuna shavings: 20 g
- Hondashi broth: 1 teaspoon
- Water: 1.06 l
2
Next is the Japanese omelet. Whisk the eggs with a blender or whisk and gradually add sake, 20 ml of soy sauce, 70 grams of sugar, 70 ml of dashi broth, and mirin.
- Chicken egg: 4 pieces
- Sake: 20 ml
- Soy sauce: 140 ml
- Sugar: 110 g
- Fish broth: 3 tablespoons
- Mirin: 12 ml
3
Heat the pan and pour a little egg mixture to make a thin pancake. Once it is slightly fried, roll it into a roll and move it to the edge of the pan. Pour a little more egg mixture again so that it flows under the roll and captures it. Once the mixture is slightly fried, roll up a new one capturing the previous one. Repeat this operation about 7-10 times. As a result, you should have a large egg roll.
4
Set aside the omelet and let it cool. Cut it into rings about 1 cm thick with a sharp knife.
5
Cut the tofu into cubes and pour a little soy sauce over it. Set aside for 10-15 minutes to marinate.
- Tofu: 80 g
- Soy sauce: 140 ml
6
Chop the red onion randomly. Cut the pak choi in half lengthwise. Heat a pan and sauté the onion and cabbage with pea pods in butter.
- Red onion: 60 g
- Pak Choi Salad: 8 pieces
- Green peas: 60 g
- Butter: 100 g
7
Roast the peanuts in a separate dry pan.
- Peanut: 60 g
8
Prepare seafood. Sauté shrimp, scallops, and squid in butter for just 1 minute on each side. Place on a paper towel to absorb excess fat. The oil in the pan will be useful for noodles, so do not pour it out.
- Shrimps: 120 g
- Scallops: 60 g
- Squid: 100 g
- Butter: 100 g
9
Prepare the sauce. Mix 80 ml of soy sauce, tamarind-based sauce, 60 ml of water, garlic, ginger, chili, 40 grams of sugar, fish sauce, and lime juice until smooth. The sauce is ready.
- Soy sauce: 140 ml
- Tamarind paste based sauce: 80 ml
- Water: 1.06 l
- Garlic: 8 g
- Ginger: 8 g
- Chili pepper: 8 g
- Sugar: 110 g
- Fish sauce: 8 ml
- Lime juice: 20 ml
10
Next is the noodles. Break the dry noodles in half and soak them in warm water for 20 minutes. Then rinse, drain in a sieve, and let excess moisture drip off. Fry the noodles in the oil left from seafood for 7 minutes.
- Sweet Potato Noodles: 240 g
11
Gradually add the sauce, 40 grams of butter, green basil oil, and 2-3 tablespoons of fish broth. Also add the soybean sprouts, onion, pak choi, tofu, and remaining spices. Mix well, keep on heat for 1 minute and remove.
- Butter: 100 g
- Green Basil Oil: 4 teaspoons
- Fish broth: 3 tablespoons
- Tofu: 80 g
- Red onion: 60 g
- Pak Choi Salad: 8 pieces
12
Assemble the dish. Place noodles in a deep plate. On one edge, add seafood, and on the other edge, add an omelet. Sprinkle with peanuts and sesame seeds and serve.
- Peanut: 60 g
- Sesame: to taste