Friday, May 28, 2010
Pad Thai with Bay Scallops and Marlin
Easy homemade pad Thai with seafood.
I enjoyed homemade pad Thai with Bay scallops and wild-caught marlin from Coastal Seafoods, adapted from a recipe by Kasma Loha-unchit, author of It Rains Fishes: Legends, Traditions and the Joys of Thai Cooking.
Pad Thai is one of those dishes I had mistakenly thought you could only really get at a restaurant. Yet it's a very simple meal to make at home if you have a decent cast-iron wok (which I don't, so I borrowed my dad's 30 year old, much loved one).
Beautiful, sustainably produred fish makes all the difference in creating this meal.
Shredded red cabbage, finely chopped lacinato kale, and thinly sliced bell pepper were used in lieu of the bean sprouts, as that's what I had. Nor did I have dried shrimp waiting around in my cupboard, though I do like them as a snack, and you can find them locally at United Noodles (look for the kind with no artificial coloring or msg added). I chopped up roasted cashews in place of the peanuts just because I love cashews. One important part of making this recipe to not over cook the seafood, especially the scallops, so do cook the seafood separately and add in to each plate at when it's time to serve.
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