Scallop Pad Thai
310g
460
CO2
14%
kcal
27%
Protein
59%
Fat
Carbs
Low in Saturated Fat • Balanced Macronutrients • Low Calorie
Pad Thai is the national dish of Thailand, picked by Prime Minister Phibun after taking power at the end of World War II when he renamed the country Thailand (formerly Siam) and ran a competition to create a new national dish. Pad Thai won and it’s still winning today! Our recipe uses fluffy rice noodles, delicate scallops, and vibrant veggies balanced by a tangy fresh sauce.
Climate Kitchen Hacks: We switch crustaceans for mollusks - by using scallops instead of shrimp it makes Pad Thai super low carbon and even more delicious. Just make sure the scallops are sustainably farmed or hand caught. The same serving size has a 70% lower carbon footprint compared to shrimp/prawn Pad Thai recipes.
Serves: 4
Prep Time: 20 mins
Cooking Time: 15 mins
Ingredients:
4 portions of rice noodles (180g / 5oz)
12 sprays of canola (rapeseed) oil
1 large onion (1 1/2 cup, 240g), thick sliced
2 cloves of garlic, minced/crushed
3/4 cup (180g) of fresh or frozen scallops (sustainably farmed not dredged at sea), defrosted
1 cup (120g) of red bell pepper, sliced
2 carrots (1 cup, 150g), peeled halved and thin sliced
2 cups (240g) tenderstem/baby broccoli
3 tbsp of soy sauce
3 tbsp of fish sauce
3 tbsp of brown sugar
1 1/2 tbsp of tamarind paste
1 1/2 tbsp of lime juice, freshly squeezed
4 green/spring onions (1/4 cup, 60g), thinly sliced
1/4 cup (60g) of dry roasted peanuts, roughly chopped
Lime wedges, to serve
Assemble, measure, and prepare the ingredients.
Soak the rice noodles in warm water for two thirds of the time given on the packet instructions so they are not fully cooked/soft. Drain in cold water, spray with 1 spray of oil to stop the noodles sticking together and set aside.
Meanwhile, heat 4 sprays of the oil in a wok or large skillet over a medium-high heat.
Add the onion and cook until softened (2-3 mins), add the garlic and fry for another 30 seconds. Set aside on a separate plate.
Spray another 4 sprays of the oil in the now empty wok/skillet, turn the heat up to high, wait until the oil is smoking hot and add the scallops. Fry for 1 minute on each side of the scallops (turn once using tongs) so the tops turn golden brown. Set aside on the plate with the onions and garlic.
Spray another 4 sprays of oil in the now empty wok/skillet, turn the heat up to high, and add the vegetables (bell peppers, carrots, and broccoli) to the smoking hot oil. Stir-fry for 3-4 minutes until the vegetables are tender but still have some crunch.
Stir in the cooked onions, cooked scallops, soy sauce, fish sauce, brown sugar, and tamarind paste, mix well, and remove from the heat. Add the lime juice to the rice noodles to loosen the strands and add the noodles/limen to the main wok/skillet.
Toss everything together until the noodles, scallops, and vegetables are evenly coated in the sauce.
Serve hot, garnished with sliced green onions, chopped peanuts, and lime wedges.
Gin hâi a-ròi - Enjoy!
Instructions:
