Seafood Recipe

Pat shrimp, scallops, and calamari dry with paper towel. If shrimp are large, cut in half lengthwise. Season lightly with a pinch of salt and 1/8 tsp white pepper.

Separate rice noodles gently with your hands if stuck; if using refrigerated noodles, loosen by briefly steaming or microwaving with a damp towel for 20–30 seconds so they separate but are not mushy.

Mix the sauce: in a small bowl combine light soy sauce, oyster sauce, fish sauce, dark soy (if using), tamarind paste, sugar and remaining white pepper. Stir until sugar and tamarind dissolve. Taste — it should be savory, slightly sweet and tangy; adjust with a little more tamarind or lime if needed.

Trim and slice garlic chives into 2-inch lengths, separate white and green parts of spring onions, mince garlic, and slice shallot thinly. Rinse bean sprouts and drain.

High-heat wok technique

Heat a wok or large heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add shrimp in a single layer and sear 30–45 seconds per side until just pink and opaque. Remove shrimp to a plate.

Add another 1 tablespoon oil to the wok. Add scallops and sear 30–45 seconds per side until golden; remove and keep with shrimp.

Add the remaining 1 tablespoon oil. Add calamari rings and toss quickly 30–45 seconds until they curl and are just cooked. Transfer with other seafood to the plate. Do not overcook — seafood will finish in the wok later.

Wipe the wok quickly with a paper towel if there are burned bits, then return to high heat. Add a touch more oil if dry, then add minced garlic and sliced shallot. Stir-fry 20–30 seconds until fragrant but not browned.

Add the loosened rice noodles to the hot wok. Toss and stir-fry for 30–60 seconds to warm them through and get some contact with the hot surface. If noodles are clumped, use tongs or two spatulas to separate.

Pour the prepared sauce evenly over the noodles. Using tongs or spatulas, toss the noodles quickly to coat in sauce. If the pan seems dry and noodles are sticking, splash up to 1–2 tablespoons water and continue tossing. The noodles should be glossy and evenly sauced.

Return the cooked shrimp, scallops and calamari to the wok. Add the white parts of the spring onions and most of the garlic chives. Toss everything together for 30–45 seconds until seafood is heated through and flavors are combined.

Add bean sprouts, basil leaves, cilantro (reserve a few sprigs for garnish), and sliced green spring onions. Toss once or twice just to wilt herbs and warm sprouts — about 20–30 seconds. Taste and adjust seasoning with extra fish sauce or soy if desired.

Remove from heat. Transfer to a serving platter or bowls. Sprinkle with crushed peanuts if using, scatter remaining herbs, sliced chiles to taste, and serve with lime wedges on the side for squeezing over the dish.