Aug 29 2026
Restaurants›Noi Thai Restaurant›Spicy Stir-fry Seafood Recipe

Spicy Stir-fry Seafood Recipe

Inspired by Noi Thai Restaurant
Time30m
Serves4

Make Spicy Stir-fry Seafood Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood

Marinade

Sauce

Aromatics & Vegetables

Finishing

Method

Seafood

  1. 1

    Prepare and pat dry

    Rinse shrimp, calamari, and scallops under cold water. Pat thoroughly dry with paper towels. Remove any tough membrane from scallops if present. Dry seafood helps achieve a good sear and prevents steaming.

  2. 2

    Marinate seafood

    In a bowl, combine the cornstarch, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon salt, and 1 teaspoon white pepper. Add the shrimp, calamari, and scallops and toss until evenly coated. Let sit 10 minutes while you prepare other components. The cornstarch will slightly firm the surface and help the sauce adhere.

Sauce

  1. 3

    Mix the sauce

    In a medium bowl, whisk together 1 cup chicken or seafood stock, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, 1.5 tablespoons chili garlic sauce, 1 teaspoon rice vinegar, and 1 teaspoon sugar until dissolved. In a small separate bowl, stir 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and set aside.

Aromatics & Vegetables

  1. 4

    Prep and heat wok

    Have all vegetables and aromatics prepped and within reach (mise en place). Heat a large wok or heavy skillet over high heat until very hot, about 2 minutes. Add 2 tablespoons neutral oil and swirl to coat.

  2. 5

    Quick stir-fry vegetables

    Add the ginger, half the garlic (reserve remaining garlic for later), and sliced chilies to the hot oil. Stir-fry 15–20 seconds until fragrant but not browned. Add the red bell pepper and snap peas and stir-fry 45–60 seconds until bright and crisp-tender. Transfer vegetables to a plate and set aside.

Seafood Cooking

  1. 6

    Sear the seafood

    Return the wok to high heat and add the remaining 1 tablespoon oil. When oil is shimmering, add the marinated seafood in a single layer—do this in two batches if your wok is crowded. Sear shrimp 1–1.5 minutes per side until pink and curled; sear scallops 45–60 seconds per side until golden crust forms; stir calamari for 45–60 seconds until opaque and just cooked. Avoid overcooking. Remove cooked seafood to the plate with vegetables.

Combine & Finish

  1. 7

    Build the sauce

    With the wok still on high, pour the prepared sauce mixture into the wok and bring to a simmer, scraping up any browned bits from the bottom. Stir once it starts bubbling.

  2. 8

    Thicken sauce

    Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while stirring constantly. Cook 30–60 seconds until the sauce thickens to a glossy coating that will cling to the seafood and vegetables. If sauce becomes too thick, add up to 2 tablespoons stock or water to adjust consistency.

  3. 9

    Combine seafood and vegetables

    Return the cooked seafood and vegetables to the wok. Add the remaining minced garlic and the green onion pieces. Toss everything together for 30–45 seconds so the sauce evenly coats all components and the garlic softens.

  4. 10

    Finish and serve

    Turn off the heat and drizzle 1 teaspoon sesame oil over the stir-fry. Taste and adjust seasoning—add a pinch of salt or a small splash of soy if needed. Transfer to a warmed serving platter, sprinkle chopped cilantro if using, and serve immediately with lime wedges on the side for squeezing over.

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