Shrimp & Scallops by Anna Baldacchino


  • 200g raw shrimps
  • 200g raw scallops
  • 150g sweet corn
  • 1 red bell pepper, chopped (optional)
  • 1 onion, chopped
  • 150g mushrooms, thinly sliced
  • 1 jar Pad Thai Sauce
  • 350g Egg Noodles


1. Sauté the onion in a large frying pan.

2. Add the bell pepper, the mushrooms and the sweet corn

3. Cook for about 5 minutes until the vegetables are tender.

4. Bring a pot of salted water to the boil and put in the noodles. Cook for about 6 minutes.

5. In the meantime, add the shrimps and the scallops to the sauce and cook for a further 3 minutes.

6. Add the Pad Thai sauce and stir until everything is well combined. Cook for about 3 minutes.

7. Drain the noodles.

8. Serve in plates and pour the sauce on top.

9. This recipe can also be served with dumplings
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