Swai Pad Thai
Broiled chunks of mild-flavored Swai replace chicken or beef in this classic take on a Vietnamese rice noodle dish. Serve with plenty of bean sprouts and chopped peanuts.
- 4 cups water
- 9 ounces Pad Thai noodles (rice noodles)
- 3 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- 3 Sea Best Swai Fillets, thawed and cut into 1” x 1” pieces
- 1 can (14 ounces) bean sprouts, drained
- 1 cup julienned carrots
- 1 cup (or more to taste) Pad Thai Sauce
- ½ cup sliced scallions
- ¼ cup minced cilantro
- ¼ cup chopped roasted peanuts
- Lime wedges
- Bring 4 cups water to a boil in a large saucepan. Remove from the heat. Add rice noodles; let stand for 5-8 minutes or until noodles are tender. Rinse and drain.
- In a wok or large heavy skillet over medium-high heat, heat 1 tablespoon oil. Add eggs. Cook and stir until completely set; remove and keep warm.
- In the same wok or skillet, heat 1 tablespoon oil. Add Sea Best Swai; stir-fry for 5 minutes or until fish turns opaque. Remove and keep warm.
- Heat remaining tablespoon of oil in the wok. Add reserved rice noodles. Stir-fry for 4-5 minutes or until firm. Add the bean sprouts, carrots, Pad Thai sauce, scallions and reserved cooked fish and scrambled eggs. Stir-fry for 3-4 minutes or until sauce is heated through.
- Garnish with cilantro, peanuts and lime wedges.
Chef’s Note: Fresh bean sprouts can be substituted for the canned bean sprouts.