Seafood Pad Thai Recipe

Seafood Pad Thai Recipe

Main Dish
Prep Time: 
Cook time: 
*Plus time spent soaking & steeping the noodles
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

4 cups Aneto Fish Broth, ¼ cup removed and reserved  

8oz. Pad thai rice noodles

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoons rice wine vinegar

4 tablespoons butter, divided

2 eggs, whisked  

1lb. Frozen seafood medley, thawed

1 cup bean sprouts

½ cup fresh scallions, chopped

Peanuts, lime wedges and red chiles for garnish (optional)

  1. Place broth in a large saucepan and bring to a boil over high heat. Cook rice noodles according to the instructions on the package. If instructed to steep your noodles in the hot liquid, place the noodles in a large casserole dish, spreading out in an even layer, add the hot broth, and steep according to the instructions. Drain and rinse.
  2. Place the reserved ¼ cup of broth, soy sauce, honey, and vinegar in a medium bowl, whisk to combine the sauce, and set aside.
  3. Melt 2 tablespoons of butter in a large skillet over medium heat. Once melted, add the eggs, and scramble until cooked through and fluffy. Remove from the skillet and set aside on a large plate.
  4. Return the skillet to medium heat, add the remaining 2 tablespoons of butter, and melt. Once melted, add the thawed seafood medley and sauté for 5 minutes.
  5. Add the sauce to the skillet and bring to a simmer, continue to simmer until the sauce has reduced by half, stirring occasionally (about 5 more minutes).
  6. Add the noodles to the skillet and toss to coat. Divide between plates and top with bean sprouts and scallions. Garnish with peanuts, lime, and red chiles (optional).

sliced carrots

About this recipe

This savory, sweet, and tangy pad thai recipe is made using Aneto Fish Broth, a spectacular ingredient to have on hand when quick meals are the norm.

You can extract so much flavor from this one container of broth. Versatile too! Able to work well with recipes spanning many cuisines.

Chiveschopped celery