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Isle of Man Queen Scallop Pad Thai

A vibrant Thai stir-fry featuring queen scallops, prawns, and rice noodles in a homemade aromatic red curry paste.

SeafoodNoodlesDairy FreeSpicyScallopsPrawns
Estimated Nutrition
Calories
546.4
kcal / serving
2185.6 kcal total
Carbs
42.1g
per serving
168.2 g total
Fat
25.7g
per serving
102.8 g total
Protein
36.6g
per serving
146.4 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
10
ml
Thai Shrimp Paste
10
ml
Rice Vinegar
10
ml
Red Curry Paste
from homemade batch
30
ml
Nam Pla
Thai fish sauce
15
ml
Light Soy Sauce
Fruits
1
piece
Lime
juice and zest only
2
piece
Limes
cut into wedges
GrainsCereals
200
g
Flat Rice Noodles
dried
NutsSeeds
3
clove
Garlic
15
ml
Galangal
chopped
2
stem
Lemongrass
outer leaves removed, finely chopped
10
ml
Coriander
fresh, chopped, use root if possible
2.5
ml
White Peppercorns
5
ml
Coriander Seeds
2.5
ml
Cumin Seeds
50
g
Peanuts
roasted, crushed
OilsFats
60
ml
Groundnut Oil
divided use
Seafood
500
g
Queen Scallops
200
g
King Prawns
raw, peeled and de-veined
Vegetables
4
piece
Red Chillies
dried, deseeded
1
piece
Shallot
diced
15
ml
Ginger
fresh, chopped
0.5
piece
Onion
chopped
150
g
Bean Sprouts
fresh
2
piece
Spring Onions
finely sliced
110
g
Pak Choi
finely sliced

Method

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