Today we’re sharing our recipe for Lobster Pad Thai, one of the most popular dishes served at the onboard restaurant Red Ginger. There are many variations; our version is light, fragrant and not too spicy – although you can certainly add extra kick if your palate prefers! We hope you’ll try the recipe at home or come taste the Asian creations of our talented chefs on board – either in Red Ginger restaurant on Marina and Riviera, or in the Grand Dining Room on Regatta, Insignia and Nautica where dishes from Red Ginger are featured nightly.

LOBSTER PAD THAI

6a013480ad3a9d970c01a511cf7993970c-320wi3 cups rice noodles
2 tablespoons tamarind paste
½ cup warm water
1 tablespoon fish sauce
1 tablespoon tamari sauce or light soy sauce
1 tablespoon rice wine vinegar
2 tablespoons palm sugar
2 tablespoons nam prik pao (optional)
1 tablespoon plus 2 teaspoons peanut oil
3 cloves garlic, minced
1 tablespoon minced ginger
3 scallions, thinly sliced on the diagonal
1 small leek, thinly sliced
1 cup lobster, shrimp, chicken, or pressed tofu pieces
2 eggs, beaten
¼ cup coarsely chopped cilantro
2 tablespoons toasted sesame oil
2 lime wedges
1 tablespoon chopped roasted peanuts
1 tablespoon slivered daikon radish, salted (optional)

Soak the rice noodles in warm water according to the manufacturer’s instructions. Drain well.

In a small bowl, whisk the tamarind paste in the water until dissolved. Add the fish sauce, tamari sauce, rice wine vinegar, and palm sugar. For a spicy dish, add the nam prick pao. Whisk well and set aside.

Lay out the remaining ingredients and garnishes in the order they will be used, so you will be able to work quickly.

Heat 1 tablespoon of the peanut oil in a wok over high heat. When the oil is hot, add the garlic, ginger, and two-thirds of the scallions, reserving the remaining scallions for garnish. Heat for 30 seconds to release the aromas, moving the ingredients constantly to avoid burning them. Push the garlic, ginger, and scallions up one side of the wok, off the direct heat. Add the leek and cook for about 1 minute, until it softens. Push the leek up the side of the wok. Add the lobster and cook for 1 to 2 minutes, until it turns opaque. Mix the lobster with the garlic, ginger, scallions, and leeks.

Working quickly, add the remaining 2 teaspoons of oil and the eggs and scramble lightly. Then add the prepared noodles and sauce and stir-fry everything for about 1 minute, just until the noodles are warm. Fold in the cilantro. Taste and adjust seasoning with additional fish sauce and nam prik pao if needed. Remove from the heat and drizzle with the toasted sesame oil. Quickly transfer the pad Thai to plates or bowls.

Garnish with the lime wedges, peanuts, the reserved scallions, and the radish. Serve immediately.