Traditional Pad Thai

 

1/3 Cup WATCHAREE’S Pad Thai Sauce
4 Oz. Dried Or Fresh Rice Noodles
1/4 Cup Cooking Oil
Scallops & Shrimp
2 Tbs. Dried Shrimp (Soak For 10 Mins.)
1/4 Cup Firm Tofu, Cubed
1/4 Cup Preserved Sweet Radish
1/4 Cup Chives, Cut To 1”
1/4 Cup Roasted Unsalted Peanuts
1/4 Cup Water
1 Egg
1/2 Lime, Cut To Wedges
1 Cup Bean Sprouts
1 Tsp. Ground Chili Pepper (Optional)

Soak Noodles In Cold Water Until Soft For 20 - 30 Minutes, Drain And Set Aside. Heat The Oil In A Wok Over Medium Heat. Sear Scallops And Shrimp In Wok. Add Noodles And Stir Until Noodles Are Soft. Add Water A Little At A Time To Further Cook The Noodles To Around 70 Percent. Do Not Overcook The Noodles At This Stage. With Spatula, Move Noodles To The Side Of The Wok And Add Eggs. Break Egg Yolks And Cook Eggs Until Almost Done. Stir The Noodles To Cover The Eggs, Add WATCHAREE’s Pad Thai Sauce, Radishes, Tofu, Dried Shrimp (Optional), Chives, And Beansprouts. Mix Well And Turn Off The Heat. Arrange Noodles On A Serving Dish. Serve With Fresh Beansprouts, Pennyworth And Banana Blossoms. Add Dried Red Chili Pepper If You Like To Add Extra Spice! Enjoy!

Serves 1-2