Home-style Pad Thai
4 servings
25 minutes
Pad Thai is one of the most famous dishes of Thai cuisine, embodying a balance of flavors: sweet, spicy, salty, and sour. This home version retains its traditional notes while adding a cozy touch, making it accessible even in an ordinary kitchen. Historically, Pad Thai emerged in Thailand in the 1930s as a symbol of national identity. This recipe uses seafood for rich flavor and fresh vegetables for texture and color. Olive oil allows the ingredients to shine, while walnuts add a delicate crunch at the end. The noodles soaked in seafood and soy sauce aromas form the dish's base. This Pad Thai is perfect for both a cozy family dinner and a festive treat that delights guests with Eastern aromas.
1
We boil seafood: -mussels, shrimp, squid.
- Squid: 50 g
- Shrimp: 100 g
- Mussels: 50 g
2
We cut the peppers and remove the seeds from the bell pepper and the chili.
- Red chili pepper: 10 g
- Green bell pepper: 10 g
- Red sweet pepper: 150 g
- Yellow sweet pepper: 150 g
3
Fry the peppers in olive oil and add mini corn, simmer with the lid closed, specifically in the steam from the frying products!!!! (this makes it tastier and healthier).
- Red chili pepper: 10 g
- Green bell pepper: 10 g
- Red sweet pepper: 150 g
- Yellow sweet pepper: 150 g
- Baby corn: 50 g
- Olive oil: 5 ml
4
Boil the noodles in seafood broth with soy sauce until close to done.
- Egg noodles: 100 g
- Soy sauce: 10 ml
5
When the vegetables are almost ready, add seafood and garlic and sauté for a couple of minutes.
- Squid: 50 g
- Shrimp: 100 g
- Mussels: 50 g
- Garlic: 5 g
6
Add the noodles and sauce, mix well for a couple of minutes, and serve.
- Egg noodles: 100 g
- Pad thai sauce: 150 ml
7
Sprinkle chopped red onion and ground nuts on top.
- Red onion: 20 g
- Walnuts: 10 g
