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Scallop Pad Thai

1 people

This Pad Thai is especially delicious made with bay scallops and perfect dish for fall & winter! 


  1. ½ pound pad Thai rice noodles (banh pho)

  2. 2 tablespoons Asian fish sauce

  3. 2 tablespoons oyster sauce

  4. 2 tablespoons lime juice (freshly squeezed; plus lime wedges, for serving)

  5. 2 tablespoons sugar

  6. 1 tablespoon Sriracha or chile-garlic sauce

  7. 2 tablespoons vegetable oil

  8. ¾ pound bay scallops

  9. 2 shallots (small thinly sliced)

  10. 2 cloves garlic (thinly sliced)

  11. 2 cups julienned carrots (from about 3/4 pound carrots)

  12. 4 scallions (cut into 1-inch pieces)

  13. 2 large eggs (beaten)

  14. ¼ cup ground roasted peanuts

Tags: Recipes, Scallops
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes


  1. Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off excess water.

  2. Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, lime juice, sugar, and Sriracha.

  3. In a large nonstick wok or skillet, heat 1 tablespoon of the oil until shimmering. Add the scallops and cook over high heat, stirring occasionally, until browned and cooked through, about 2 minutes. Transfer the scallops to a plate. Heat the remaining 1 tablespoon of oil. Add the shallots, garlic and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and scallions and stir-fry until heated through, about 2 minutes.

  4. Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add the sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Add the scallops and toss until heated through. Transfer the pad Thai to a platter. Garnish with the peanuts and serve with lime wedges.

Recipe Note

Recipe by Phoebe Lapine via Food & Wine