Phad Radna Talay (Guay Treow Radna)
|Thai rice noodles||4 Cup (64 tbs), pre-soaked (Sen Jaan, Dry)|
|Peanut oil||2 Teaspoon|
|Garlic||12 Clove (60 gm), thinly sliced|
|Ginger||1 Inch, julienned or diced|
|Thai chilies||2 Teaspoon (Ground Dry Or Minced Fresh)|
|Napa cabbage||4 Cup (64 tbs) (2 Inch Dice)|
|Pepper white||To Taste|
|Shiitake mushrooms||1 Cup (16 tbs), thinly sliced (Fresh)|
|Mushroom broth||1 Cup (16 tbs)|
|Sweet black soy sauce||4 Tablespoon (Thai - Golden Boy Is A Good Brand)|
|Seasoning sauce||4 Tablespoon (Thai - Golden Mountain Sauce, Adjust Quantity As Per Taste)|
|Arrowroot/Rice flour||1 1⁄2 Tablespoon|
|Thai basil leaves||1 Cup (16 tbs), cut into 1/2 inch pieces|
|Kaffir lime leaves||12 , stems removed and slivered and diced (6 Pair)|
|Chili garlic paste/Fresh thai chiles minced||2 Tablespoon|
|Sea scallops||6 (Preferably Large Sea Scallops)|
|Tiger shrimp||18 Large, butterflied (Raw, In Shells)|
|Crab meat||18 (Whole Leg, Cooked Like Dungeness)|
|Calamari rings||1⁄2 Pound|
|Fish sauce||4 Tablespoon (Nam Pla - Golden Boy Is A Good Brand)|
|Peanut oil||2 Tablespoon (For Stir Frying)|
|Thinly sliced green onions||1 Tablespoon (Scallions)|
|Deep fried shallots||1 Tablespoon|
|Lime||2 (1/4 Per Serving)|
Soak the noodles in hot water to soften them – about 15 minutes. Drain and rinse in cold water to prevent the noodles from sticking together in clumps.
Add a small amount of peanut oil to a wok (spun steel over gas is best) and heat until just smoking, add sliced garlic, diced baby ginger, dried or fresh Thai Chiles and then cabbage, stir fry lightly.
Add an additional small amount of peanut oil to the wok and heat if needed and add the tofu if using, stir-fry to lightly brown.
Add scallops, crab legs, shrimp, and calamari, sprinkle generously with ground white pepper over all-and carefully fry until just browned, turning once or twice (about 2- 5 minutes). Don't over -cook!
Then add sauce ingredients: Golden Mountain Sauce Sauce, Thai Dark Sweet Soy Sauce, Fish Sauce, rice flour (mixed in a little water), Kaffir Lime, Thai Basil, add rice noodles and carefully incorporate using a pasta fork to be sure the noodles don’t break or become mushy. Add ground Thai roasted chiles to taste.
Serve on plates or shallow bowls - garnish with slivers of green onions and Thai Basil leaves, and or crisp fried shallots.
Note: If you prefer you can fry or grill the seafood separately and add to the noodles as a garnish which makes for a dramatic presentation.
*Sen Jaan-are a dry rice noodle often used in such as Pad Thai. They come in a couple of widths from fettuccine size to parpadelle size.
There is a fresh version which is 1/2" wide called sen yai. These only last a couple of days are a bit difficult to separate and spoil quickly.
You can also make this a “soupy” dish using more broth. I like it both ways as a drier noodle dish or as a soupy dish. I recently ate Phad Radnay Gai (using chicken) at a restaurant along Sukhimvit in Bangkok. It is the perfect comfort food if made mild for touchy tummies, as mine was after a serious bout with "Phnom Penh Plague".