How to make Seafood Pad Thai -

Flat noodles tossed with seafood a popular street food .

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mixed Seafood (मिक्स्ड सीफूड), Flat Noodles (फ्लेट (चपटे) नूडल्स )

Cuisine : Thai

Course : Noodles and Pastas

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Seafood Pad Thai

Seafood Pad Thai Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Seafood Pad Thai Recipe

  • Mixed Seafood peeled and deveined 12

  • Flat Noodles cut into 1 inch pieces 100 grams

  • Mussels or Clams 8-10

  • Oil 3 tablespoons

  • Garlic chopped 5-6 cloves

  • Spring onions chopped 3

  • Spring onion greens chopped 5 stalks

  • Green capsicum cut into thin strips 1 medium

  • Flat noodles boiled 200 grams

  • Salt to taste

  • Brown sugar 2 tablespoons

  • Soy sauce 1 teaspoon

  • Fresh red chillies diagonally sliced 2

  • Bean sprouts 1/2 cup

  • Roasted peanuts coarsely ground 3 tablespoons

  • Lemon juice 1 tablespoon


Step 1

Pat the prawns dry with a kitchen towel. Open the mussels or clam shells with a knife and scoop out the meat. Heat the oil in a non-stick pan. Add the garlic and spring onions and sauté a minute. Add the fish, prawns and mussels or clams, green capsicum and flat noodles and toss to mix.

Step 2

Add salt, brown sugar, soy sauce and red chillies and toss some more. Add the spring onion greens, bean sprouts and most of the roasted peanuts and toss. Add the lemon juice and transfer to a serving dish.

Step 3

Serve hot, garnished with the remaining roasted peanuts and clam shells.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.