Phad Talay Recipe

Name: Red Lantern Asian Fusion Olympias Phad Talay Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 12 pieces shrimp, peeled and deveined; 200 g squid rings, cleaned; 200 g mussels or clams, scrubbed (optional); 300 g wide rice noodles (fresh or soaked dried, about 1/4-1/2-inch wide); 4 cloves garlic, minced; 1 medium shallots, thinly sliced (or 1 small onion); 3 stalks green onions, 2-inch pieces; 150 g bean sprouts, rinsed; 10 g fresh Thai basil or cilantro leaves; 1 piece red chili, sliced (optional); 2 wedges lime wedges, for serving; 3 tbs vegetable oil or neutral oil; 2 tbs light soy sauce; 1.5 tbs oyster sauce; 1 tbs fish sauce; 0.5 tsp dark soy sauce (for color, optional); 1 tsp sugar (palm or white); 0.25 tsp white pepper or ground black pepper; 60 ml water or seafood stock

Inspired by Red Lantern Asian Fusion Olympia

Time30m

Serves3

Make Phad Talay 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

12 pieces Shrimp, peeled and deveined

7.05 oz (200 g) squid rings, cleaned

7.05 oz (200 g) mussels or clams, scrubbed (optional)

Noodles & Produce

10.6 oz (300 g) wide rice noodles (fresh or soaked dried, about 1/4-1/2-inch wide)

4 cloves Garlic, minced

1 medium shallots, thinly sliced (or 1 small onion)

3 stalks green onions, 2-inch pieces

5.29 oz (150 g) bean sprouts, rinsed

1/3 oz (10 g) fresh Thai basil or cilantro leaves

1 piece red chili, sliced (optional)

2 wedges lime wedges, for serving

Sauce & Seasoning

3 tbs vegetable oil or neutral oil

2 tbs light soy sauce

1 1/2 tbs oyster sauce

1 tbs Fish sauce

1/2 tsp dark soy sauce (for color, optional)

1 tsp sugar (palm or white)

1/4 tsp white pepper or ground black pepper

1/4 cup (60 ml) water or seafood stock

Method

Seafood

Prepare Seafood

Pat the shrimp and squid dry with paper towels. If using mussels or clams, discard any with broken shells and debeard mussels if needed. Lightly season the shrimp and squid with a pinch of salt and a few grinds of white pepper.

Heat 1 tablespoon oil in a large wok or heavy skillet over high heat until shimmering. Add shrimp and cook 30–45 seconds per side until just pink and opaque. Remove shrimp to a plate. Add squid and cook 45–60 seconds until just opaque and slightly curled; remove and set aside with shrimp. If using mussels or clams, add them with 2 tablespoons of the water/stock and cover briefly until they open (discard any that remain closed). Remove and set aside.

Noodles & Produce

If using dried rice noodles, soak them in warm water until pliable (follow package instructions) and drain well. Fresh rice noodles should be separated gently so they don’t break.

Heat the remaining 2 tablespoons oil in the same wok over high heat. Add minced garlic and sliced shallot; stir-fry 20–30 seconds until fragrant but not browned.

Add the drained rice noodles to the wok and toss quickly to coat with oil and aromatics. If the noodles are dry or sticking, add 1–2 tablespoons of the reserved water/stock to loosen.

Add the cooked seafood back into the wok along with bean sprouts and green onion pieces. Stir-fry for 45–60 seconds, tossing constantly to combine and heat through.

Toss in Thai basil or cilantro leaves and sliced red chili (if using).

Sauce & Seasoning

While stir-frying the noodles (or in a small bowl beforehand), mix light soy sauce, oyster sauce, fish sauce, dark soy (if using), sugar, white pepper, and the 60 ml water/stock until sugar dissolves.

Pour the sauce over the noodles and seafood in the wok. Toss quickly and continuously for 30–60 seconds so the sauce evenly coats the noodles and reduces slightly. Taste and adjust: add a splash more fish sauce for saltiness, a pinch more sugar if too sour, or a few drops of water/stock if it becomes too dry.

When everything is heated through and the noodles are glossy and saucy, remove from heat.

Finish & Serve

Divide Phad Talay among plates. Garnish with extra Thai basil or cilantro and arrange lime wedges at the side.

Serve immediately, squeezing lime over each portion to taste.