Scallop & Shimeji Pad Thai
with Tamarind & Toasted Peanuts
Cooking time
35 minutes
Servings
2/4
Calories
860 /serving
Somewhere between the toasty peanuts and the tangy tamarind, you’ll find yourself in Thai noodle nirvana. To put an upscale spin on a restaurant favourite, you’ll toss in seared scallops that melt in your mouth, delicate shimeji mushrooms and just-crisp string peas.
We will send you:
- 340g Scallops
- 150g Shimeji mushrooms
- 200g String peas (sugar snap peas or snow peas)
- 2 Scallions
- 2 Garlic cloves
- 1 Lime
- 15ml Tamarind paste
- 5ml Fish sauce
- 30ml Sweet soy sauce
- 225g Rice noodles
- 60ml Stir-fry sauce
- 25g Chopped peanuts
Contains: Anchovies • Oysters • Peanuts • Scallops • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
15 g
Saturated Fat
3 g
Sodium
2170 mg
Total Carb
141 g
Sugars
27 g
Protein
38 g
Fibre
8 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Off the heat, add the noodles; stir gently to separate.
- Cover and let sit for 3 to 5 min. until tender.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, mince the garlic.
- Halve the lime; juice ½ and cut the remaining ½ into wedges.
- Remove the stem ends of the string peas; halve crosswise.
- Remove the bottom of the mushrooms; separate the mushrooms.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Toast the peanuts & sauté the vegetables
- In a large pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
- In the same pan, heat a generous drizzle of oil on medium-high.
- Add the mushrooms, string peas, garlic and white bottoms of the scallions.
- Sauté, 3 to 4 min., until nicely browned; season with S&P.
Make the sauce & combine the noodles
- To the pan, add the stir-fry sauce, soy sauce, tamarind, fish sauce, lime juice and ¼ cup water (double for 4 portions).
- Cook, stirring often, 1 min., until combined.
- Add the noodles and cook, stirring often, 2 to 3 min., until combined and coated; season lightly with S&P.
Cook the scallops
- Rinse the scallops under cold water and pat dry; season with S&P. If necessary, remove the muscle on the edge.
- In a medium pan, heat a drizzle of oil on medium.
- Add the scallops* and cook, 1 to 2 min. per side, until cooked as desired.
- Transfer to a paper towel-lined plate.
Plate your dish
- Divide the noodles between your plates.
- Top with the scallops.
- Garnish with the peanuts, green tops of the scallions and lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
