By Preecha of Swaddee (Chim’s) Thai Kitchen

Phad Kee Mao Seafood combination (serves four)

wild rice noodles (1 package cooked)
1 egg
3 garlic cloves
2 ounces bamboo shoots
½ small tomato
¼ onion
¼ bell pepper
3 to 4 basil leaves
5 jumbo shrimp
2 ounces salmon
4 to 5 calamari pieces
3 to 4 mussels
2 ounces crab meat
5 scallops
2 ounces Preecha’s Thai Kitchen sauce

1. Whisk together egg and sauce and set aside. Roughly chop garlic and onions.

2. Put a wok (or a large frying pan) over medium-high heat. When hot, add oil, garlic and onion, and stir constantly until fragrant, which is about 30 seconds. Add seafood and a splash of the sauce. Cook thoroughly.

3. Add pepper, tomato and noodles. Turn heat to high and add almost all of the sauce (save a spoonful or two to add later if needed). Cook while tossing everything together and separating the noodles if necessary until the noodles are coated in sauce and take on a slightly charred flavor from the wok. Taste and add more sauce if needed. Toss in basil and bamboo shoots. Serve immediately.