Scallop Pad Thai

Ingredients

• 1/2 pound pad Thai rice noodles (banh pho)
• 2 tablespoons Asian fish sauce
• 2 tablespoons oyster sauce
• 2 tablespoons fresh lime juice, plus lime wedges, for serving
• 2 tablespoons sugar
• 1 tablespoon Sriracha or chile-garlic sauce
• 2 tablespoons vegetable oil
• 3/4 pound bay scallops or large scallops, quartered
• 2 small shallots, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 cups julienned carrots (from about 3/4 pound carrots)
• 4 scallions, cut into 1-inch pieces
• 2 large eggs, beaten
• 1/4 cup ground roasted peanuts

Steps

1. Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off excess water.
2. Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, lime juice, sugar, and Sriracha.
3. In a large nonstick wok or skillet, heat 1 tablespoon of the oil until shimmering. Add the scallops and cook over high heat, stirring occasionally, until browned and cooked through, about 2 minutes. Transfer the scallops to a plate. Heat the remaining 1 tablespoon of oil. Add the shallots, garlic and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and scallions and stir-fry until heated through, about 2 minutes.
4. Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add the sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Add the scallops and toss until heated through. Transfer the pad Thai to a platter. Garnish with the peanuts and serve with lime wedges.