Authentic Phad Thai Talay Recipe | Seafood Pad Thai Noodles
1. Introduction
Few dishes capture the heart of Thai street food like Pad Thai, and when you add seafood into the mix, you get the flavorful and indulgent Phad Thai Talay. This version features a delicious combination of shrimp, squid, mussels, and sometimes scallops, stir-fried with rice noodles in a tangy, savory, and slightly sweet sauce.
What makes this dish amazing is its balance of flavors—sweet palm sugar, tangy tamarind, salty fish sauce, and the umami from seafood all come together in a single wok. With fresh lime juice, crunchy peanuts, and bean sprouts on the side, it’s a dish that’s as fun to customize as it is to eat.
In this recipe, I’ll show you exactly how to make authentic Phad Thai Talay at home with step-by-step instructions, tips, and serving suggestions so you can bring the taste of Thailand right to your kitchen.
2. Ingredients Breakdown
Here’s what you’ll need for the perfect Phad Thai Talay:
- Rice Noodles – Medium-width dried rice noodles are best. Soak before cooking.
- Seafood Mix – Shrimp, squid, mussels, or scallops. Fresh or frozen (thawed) both work.
- Eggs – Scrambled into the noodles for richness.
- Garlic & Shallots – Aromatic base for the stir-fry.
- Bean Sprouts – Add crunch and freshness.
- Green Onions (Scallions) – Stirred in at the end for flavor.
- Tamarind Paste – The key sour element in the sauce.
- Fish Sauce – For salty umami depth. Soy sauce works as a substitute.
- Palm Sugar (or Brown Sugar) – Adds sweetness and balances the flavors.
- Crushed Peanuts – A must-have topping for crunch.
- Lime Wedges – For squeezing over just before eating.
- Thai Red Chili – Optional, for those who like more heat.
- Cooking Oil – Peanut oil or vegetable oil works best for high-heat stir-frying.
3. Step-by-Step Instructions
- Prepare the Noodles
- Soak dried rice noodles in warm water for 30 minutes, until pliable but not mushy. Drain well.
- Make the Sauce
- In a small bowl, whisk together tamarind paste, fish sauce, and palm sugar until dissolved. Adjust to taste: more sugar for sweetness, more tamarind for tang.
- Cook the Seafood
- Heat 1 tbsp oil in a wok over medium-high heat.
- Add shrimp, squid, and mussels, stir-fry for 2–3 minutes until just cooked. Remove and set aside.
- Scramble the Eggs
- In the same wok, add another splash of oil. Crack in the eggs, scramble lightly, then push to one side.
- Add Noodles & Sauce
- Toss in the soaked noodles and pour the sauce over them. Stir-fry quickly to coat evenly. Add a splash of water if noodles seem dry.
- Combine Everything
- Return the seafood to the wok along with bean sprouts and green onions. Toss well until heated through.
- Plate & Garnish
- Serve hot with crushed peanuts, lime wedges, and extra chili on the side.
4. Tips and Variations
- Protein Swap – Replace seafood with chicken, pork, or tofu.
- Extra Veggies – Add carrots, bell peppers, or baby corn.
- Spicier Version – Stir in chili flakes or Thai bird’s eye chilies.
- Vegetarian Option – Use tofu instead of seafood and soy sauce instead of fish sauce.
- Cheat Tip – Use ready-made Pad Thai sauce if short on time.
5. Serving Suggestions
- With Thai Iced Tea – Complements the tangy noodles perfectly.
- Side Salad – A cucumber salad with lime and chili balances the dish.
- Dinner Theme Night – Serve alongside Tom Yum soup or spring rolls for a full Thai feast.
- Garnishes – Crushed peanuts, lime, fresh cilantro, and extra bean sprouts.
6. Storage and Reheating Instructions
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended as rice noodles turn mushy when frozen.
- Reheating: Stir-fry in a wok with a splash of water to revive the noodles. Microwave in short bursts if needed, stirring in between.
7. Recipe Notes
- Best made in a wok for authentic flavor, but a large skillet works too.
- Don’t overcook the noodles—they should be tender but still slightly chewy.
- Pre-soak the noodles correctly; boiling them will make them sticky.
8. Nutrition Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 510 kcal |
| Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 60 g |
| Sugar | 12 g |
| Fiber | 5 g |
| Protein | 28 g |
| Sodium | 1150 mg |
| Cholesterol | 140 mg |
| Calcium | 90 mg |
| Iron | 3 mg |
Nutrition information is an estimate and may vary based on ingredients used.
9. Recipe Card Summary
Course: Main Dish
Cuisine: Thai
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
- 8 oz rice noodles (medium width)
- ½ lb shrimp, peeled and deveined
- ½ lb squid, cleaned and sliced
- ½ cup mussels (shelled)
- 2 eggs
- 1 cup bean sprouts
- 3 green onions, sliced
- 3 tbsp tamarind paste
- 3 tbsp fish sauce
- 2 tbsp palm sugar (or brown sugar)
- 3 tbsp cooking oil
- ¼ cup crushed peanuts
- 1 lime, cut into wedges
Instructions:
- Soak noodles in warm water until pliable.
- Mix tamarind paste, fish sauce, and sugar to make sauce.
- Stir-fry seafood until just cooked, set aside.
- Scramble eggs in wok.
- Add noodles and sauce, toss well.
- Return seafood, add bean sprouts and green onions.
- Garnish with peanuts, lime, and chili.
Notes:
- Works with tofu or chicken too.
- Use a wok for best results.
🏷️ Diet Tags:
- Dairy-Free
- Nut-Free (omit peanuts)
- High-Protein
🌿 Health Benefits:
- Rich in lean protein from seafood.
- Tamarind provides antioxidants.
- Rice noodles are gluten-free.
- Balanced with fresh veggies for fiber.
10. FAQs
1. What does “Talay” mean in Phad Thai Talay?
“Talay” means “seafood” in Thai, so it’s simply Pad Thai with seafood.
2. Can I use frozen seafood?
Yes, just thaw completely and pat dry before stir-frying.
3. Is Pad Thai Talay spicy?
Not by default, but you can add chilies for heat.
4. Can I make this ahead of time?
It’s best eaten fresh, but you can prep the sauce and seafood ahead.
5. What noodles are best?
Medium-width dried rice noodles are traditional. Wide noodles can also be used for variation.
11. Final Thoughts
Phad Thai Talay is the perfect dish if you love seafood and crave the tangy, sweet, and savory flavors of classic Pad Thai. With shrimp, squid, and mussels tossed into glossy stir-fried noodles, it’s both comforting and exciting.
Whether you’re planning a Thai dinner night or just want a quick and flavorful meal, this recipe will transport you straight to the streets of Bangkok. Try it out, and let me know how it turns out in the comments below!