- 4 dried red chillies, deseeded
- 1 small shallot, diced
- 3 garlic cloves
- 1 tbsp galangal, chopped
- 2 lemongrass stems, outer leaves removed, finely chopped
- 1 lime, juice and zest only
- 2 tsp chopped fresh coriander, use the root if you can
- ½ tsp white peppercorns
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- 2 tsp Thai shrimp paste
- 200g/7oz dried flat rice noodles
- 4 tbsp groundnut oil
- 2 tsp rice vinegar
- 1 tbsp chopped fresh ginger
- ½ onion, chopped
- 2 tsp red curry paste
- 2 tbsp nam pla (Thai fish sauce)
- 1 tbsp light soy sauce
- 150g/5oz fresh bean sprouts
- 2 spring onions, finely sliced
- 110g/4oz pak choi, finely sliced
- 500g/1lb 2oz queen scallops
- 200g/7oz raw king prawns, peeled and de-veined
- 2 limes, cut into wedges
- 50g/2oz roasted peanuts, crushed
- For the red curry paste, place all the curry paste ingredients into a pestle and mortar and grind to a smooth consistency. (Alternatively, use a coffee grinder or mini food processor.)
- For the pad Thai, place the rice noodles in a bowl of hot, but not boiling, water and leave to soak for ten minutes, or until tender but not too soft, or they will fall apart when cooked.
- Drain the noodles and refresh under cold water, then drain again and place in a bowl.
- Add one tablespoon of the groundnut oil and the rice vinegar to the noodles and mix well – the groundnut oil and vinegar will stop them from sticking to each other.
- Heat a wok and add two tablespoons of the oil, ginger and onion and cook until soft. Add the curry paste and cook for a further 2-3 minutes.
- Add the noodles and coat well with the onion, ginger and curry paste mixture. Add the fish sauce and soy sauce.
- Add the bean sprouts, spring onion and pak choi and cook for a further 2-3 minutes.
- Meanwhile, heat the remaining groundnut oil in a frying pan. Add the queen scallops and prawns and sauté for one minute, or until completely cooked through. Add the scallops and prawns to the wok and stir in.
- To serve, divide the pad thai between four serving dishes and garnish with the crushed roasted peanuts and the lime wedges.