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Seafood Pad Thai

Categories Main Course

I love this seafood pad Thai! It’s a great weeknight or weekend dinner that is packed with loads of flavor and delicious textural contrasts! The fresh garnishes of this dish help keep it fresh and vibrant while the cooked flavors give it depth and complexity. It’s really a delicious combination!

I love this seafood version of the classic! I use frozen scallops and shrimp but you can use any seafood medley or only shrimp or only scallops or whatever you have on hand. You can of course use fresh seafood too and it would taste great. I keep frozen seafood on hand for quick and easy meals that is mostly what I use.

I find my pad Thai noodles at my local grocery store or you can find them at Walmart or on *Amazon HERE. All of the other ingredients are easy to find at your local grocery store.

I love to add a lot of cilantro on top of my pad Thai, I realize not everyone wants a cilantro salad on top so I listed a balanced amount on the recipe below, feel free to add as much or as little as you would like, same goes for the green onions and crushed peanuts.

What you need to make this seafood pad Thai:

serves 4

  • 8 ounces dry pad Thai noodles
  • 2 tablespoons sesame oil
  • 1 red bell pepper – diced
  • 8 cloves garlic – minced
  • 1/2 pound bay scallops or seafood medley – fresh or frozen
  • 1/2 pound shrimp – any size, peeled and deveined
  • Pinch of salt
  • 2 tablespoons fresh ginger- minced or 1 teaspoon dried ginger
  • 2 eggs
  • 1 teaspoon sriracha or chili paste
  • 2 tablespoons sugar
  • 2 teaspoons honey
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon fish sauce – add double if you like fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 green onions – sliced thinly
  • 1/2 cup fresh cilantro – chopped, loosely packed, add more according to preference
  • 1/3 cup crushed salted peanuts
  • 1/3 cup bean sprouts – optional
  • Lime wedges – optional

Instructions

  1. Cook pad Thai noodles according to package directions then set aside.
  2. In another bowl, whisk together the eggs and sriracha and set aside.
  3. Add sugar, honey, rice vinegar, fish sauce, soy sauce and lime juice into another bowl and whisk together, then set aside.
  4. Add sesame oil, red bell pepper, garlic, bay scallops, shrimp and pinch of salt into a large pan and sauté until shrimp is almost cooked through.
  5. Add the cooked and drained pad Thai noodles to the pan with the shrimp and scallop mixture.
  6. Add the egg mixture into the noodles and stir until egg mixture cooks.
  7. Add the sauce and stir noodles and seafood around for about 3 minutes until the sauce coats everything and reduces slightly.
  8. Remove from heat and garnish with sliced green onions, fresh cilantro and crushed peanuts. Serve with lime wedges for those that like fresh lime juice on top.

Here are a few other Thai recipes you may love:

Print Recipe
4.75 from 4 votes

Seafood Pad Thai

Flavor packed and delicious pad Thai with seafood as the protein!
Prep Time10 minutes
Cook Time15 minutes
Course: Dinner, Main Course, Main Dish
Cuisine: Dinner, main course, Thai
Keyword: Dinner, main, Noodles, seafood, Shrimp, Thai
Servings: 4 people

Ingredients

  • 8 ounces dry pad Thai noodles
  • 2 tablespoons sesame oil
  • 1 red bell pepper – diced
  • 8 cloves garlic – minced
  • 1/2 pound bay scallops or seafood medley – fresh or frozen
  • 1/2 pound shrimp – any size
  • Pinch of salt
  • 2 tablespoons fresh ginger- minced or 1 teaspoon dried ginger
  • 2 eggs
  • 1 teaspoon sriracha or chili paste
  • 2 tablespoons sugar
  • 2 teaspoons honey
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon fish sauce – add double if you like fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 green onions – sliced thinly
  • 1/2 cup fresh cilantro – chopped loosely packed, add more according to preference
  • 1/3 cup crushed salted peanuts
  • 1/3 cup bean sprouts – optional
  • Lime wedges – optional

Instructions

  • Cook pad Thai noodles according to package directions then set aside.
  • In another bowl, whisk together the eggs and sriracha and set aside.
  • Add sugar, honey, rice vinegar, fish sauce, soy sauce and lime juice into a bowl and whisk together then set aside.
  • Add red bell pepper, garlic, bay scallops, shrimp and pinch of salt into a large pan and sauté until shrimp is almost cooked through.
  • Add the drained pad Thai noodles to the pan with the shrimp and scallop mixture.
  • Add the egg mixture into the noodles and stir until egg mixture cooks.
  • Add the sauce and stir noodles and seafood around for about 3 minutes until the sauce coats everything and reduces slightly.
  • Remove from heat and garnish with sliced green onions, fresh cilantro and crushed peanuts. Serve with lime wedges for those that like fresh lime juice on top.

*Note – I am an Amazon associate and may earn on qualifying purchases.