Pad Thai with seafood

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.

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.

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.

Set aside the omelet and let it cool. Cut it into rings about 1 cm thick with a sharp knife.

Cut the tofu into cubes and pour a little soy sauce over it. Set aside for 10-15 minutes to marinate.

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.

Roast the peanuts in a separate dry pan.

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.

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.

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.

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.

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.