Pad Thai with Shrimp, Scallops and Squid

Rinse the kombu seaweed. Boil 1 liter of water, add bonito flakes, seaweed, and hondashi broth. Remove from heat and let steep for 6–12 hours. This will be your dashi broth.

Beat the eggs with a blender or whisk. Gradually add sake, 20 ml of soy sauce, 70 g of sugar, 70 ml of dashi broth and mirin. Mix until smooth.

Heat the skillet and pour a thin layer of egg mixture to make a pancake. As soon as it is lightly fried, roll it into a small roll and push it to the edge. Pour a new portion of the mixture so that it flows under the roll and captures it. Fry and roll a new roll, capturing the previous one. Repeat 7–10 times until you get a large egg roll.

Let the omelette cool. Cut it with a sharp knife into rings approximately 1 cm thick.

Cut the tofu into cubes and pour a small amount of soy sauce over it. Let it marinate for 10–15 minutes.

Thinly slice the red onion. Cut the bok choy lengthwise in half. Heat a skillet, fry the onion, cabbage and green pea pods in butter.

In a separate dry pan, roast the peanuts until golden brown.

Fry the shrimp, scallops, and squid in butter for 1 minute on each side. Place on paper towels to remove excess fat. Leave the butter in the pan for the noodles.

Mix 80 ml of soy sauce, tamarind paste-based sauce, 60 ml of water, garlic, ginger, chili, 40 g of sugar, fish sauce, and lime juice until smooth.

Break the dried noodles in half and soak for 20 minutes in warm water. Rinse, drain in a colander and let drip dry. Fry the noodles in seafood oil for 7 minutes.

Gradually add the sauce, 40 g of butter, green basil oil and 2–3 tablespoons of fish broth. Add bean sprouts, onion, bok choy, tofu and the remaining seasonings. Mix well, keep on the heat for 1 minute and remove.

Place the noodles in a deep-sided bowl. Arrange seafood along one edge and omelet rings along the other. Sprinkle with peanuts and sesame seeds. Serve hot.