Pad Thai Talay Recipe
Thai · Main course · 35 min total
A classic Thai stir-fried noodle dish featuring a medley of seafood, including shrimp, squid, and mussels, tossed in a tangy tamarind sauce with rice noodles, bean sprouts, and peanuts.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 8 oz (225g) dried flat rice noodles (pad thai noodles)
- 12 large shrimp, peeled and deveined
- 8 oz (225g) squid, cleaned and sliced into rings
- 8 oz (225g) mussels, cleaned
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar (or brown sugar)
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil, plus more for noodles
- 2 cloves garlic, minced
- 2 large eggs
- 1 cup bean sprouts
- 1/2 cup chopped roasted peanuts
- 3 green onions, sliced
- Lime wedges for serving
- Fresh cilantro for garnish
- 1/2 teaspoon chili flakes (optional)
Instructions
- Soak the rice noodles in warm water for 30 minutes until pliable, then drain.
- In a small bowl, mix tamarind paste, fish sauce, palm sugar, and lime juice to make the sauce.
- Heat 1 tablespoon oil in a wok over high heat. Add shrimp, squid, and mussels; stir-fry until just cooked, about 2 minutes. Remove and set aside.
- Add a little more oil to the wok, then add garlic and stir for 10 seconds. Crack in the eggs and scramble quickly.
- Add the drained noodles and the sauce; toss to coat, cooking for 1-2 minutes until noodles are tender.
- Return the seafood to the wok, add bean sprouts and half the peanuts, and toss briefly.
- Plate the pad thai, top with remaining peanuts, green onions, cilantro, and chili flakes. Serve with lime wedges.
Tips
- Adjust the tamarind and fish sauce to your taste for a balance of sour, salty, and sweet.
- To prevent noodles from sticking, toss them with a little oil after soaking.
- Substitute seafood with chicken or tofu for a variation.
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