Scallop Pad Thai
½ pound pad Thai rice noodles (banh pho)
2 tablespoons Asian fish sauce
2 tablespoons oyster sauce
2 tablespoons lime juice (freshly squeezed; plus lime wedges, for serving)
2 tablespoons sugar
1 tablespoon Sriracha or chile-garlic sauce
2 tablespoons vegetable oil
¾ pound bay scallops
2 shallots (small thinly sliced)
2 cloves garlic (thinly sliced)
2 cups julienned carrots (from about 3/4 pound carrots)
4 scallions (cut into 1-inch pieces)
2 large eggs (beaten)
¼ cup ground roasted peanuts
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.
Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, lime juice, sugar, and Sriracha.
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.
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 by Phoebe Lapine via Food & Wine