1. Heat the pan with maximum heat. Add vegetable oil.
2. Wait until the oil gets hot and then add garlic and spicy chili.
3. Cook the chilies if you like this dish to be spicy. If you like it at a baby level, I suggest that after you add the red chilies, put the clams in the pan right the way.
When you cook the red chili with hot oil, you will get it more spicy in the food. Notice that you will sneeze when you cook the chili for a while. Everyone does in the whole restaurant when we go to eat out. It’s funny, my husband make exaggerated noises like he’s choking and the staff always look at him and laugh so hard!
4. Add oyster sauce, soy sauce, Thai chili paste and sugar.
5. Cook the clams for about 30 seconds or when you see the change of the shell color.
6. Add sweet basil and sliced long red chili. Now mix it well before you remove it from the stove . 🙂
Thai chili paste, the sound of the word chili is unbearable when it comes to spiciness, right? This chili paste is not spicy at all though. The color does look scary but the taste is quite sweet. That’s why we don’t need much sugar in this recipe.
Hoi Laai Pad Prik Phao or Stir Fried Clams with Thai Chili Paste is one of my favorite seafood. 🙂
I really like it when we travel to the ocean and we can get fresh seafood from the market not so far from the beach.
In Thai style, we don’t pull out the meat from clam and then cook. We just cook the whole thing. As same as, one recipe I like to eat back at home. It was the shell from fresh water which has almost round shape. We cut a small part of that shell’s bottom and stir fry the whole thing with sweet basil.
The funny thing is we made a noise “Joob!” when we try to get the meat out. The easiest way is to use toothpick to pull out the meat.
2 big tbsp. of palm sugar
3 tbsp. concentrated tamarind juice
3 tbsp. fish sauce
2 tbsp. oyster sauce
10 big shrimps (cooked)
1/2 cup baby corn (cut whichever way you like)
1/2 cup sliced onion
1/2 cup scallions (cut 1 inch)
1/2 cup mushrooms ( cut half)
1-2 red sweet peppers (sliced)
30 fried cashew nuts, or as many as you like
5 fried dry peppers
1/2 cup sliced string bean
1 minced coriander root
1 tbsp minced garlic
1 big tbsp oyster sauce
1 tsp fish sauce
1 tbsp light soy sauce
1. Heat the pan and add palm sugar, fish sauce, tamarind juice, oyster sauce and a little bit of water. Now use medium or low heat to let the sauce boil and get thick. Keep stirring. Make sure you don’t burn the sauce.
Now remove the sauce from the stove, we only need 5 tbsp of it. Save the rest for next time use. 🙂
2. Heat the pan and pour in 1 tbsp of vegetable oil, then add garlic and minced coriander root. When the garlic smells aromatic, add the vegetables that take more time to be cooked, first – baby corn, mushroom. Add 5 tbsp of Pad Thai sauce. Then add the rest of the ingredients. Cook for 1-2 minutes.
3. Add onion, sweet pepper, string bean, cooked shrimps and scallions. Add fish sauce, oyster sauce, soy sauce. Quickly stir for 10-15 seconds. Turn off the stove. 🙂
Don’t forget the cashew nuts! Add them now and mix well!
4. Serve with fragrant Jasmine rice from Thailand!
Phad Phed Pla Dook – Spicy Cat Fish Stir fry with Galingale
500g. cat fish (cut and clean, mix with 1 tsp. salt and deep fried)
1 handful sliced galingale (in long shape)
5 kaffir lime leaves
1 handful young pepper corn
1/2 cup fried basil (wait until the oil is very hot first, then throw the basil in)
1 cup cut eggplant and soak in salted water (help the surface it not to become dark)
2 tbsp. instant chili paste
1 tbsp. sliced chili pepper
2 tbsp. sugar
3 tbsp. fish sauce
2 tbsp. Vegetable oil
1 tbsp. kaffir lime skin
1 tsp. minced galangal
1 tbsp. lemongrass
1 tbsp. sliced red onion
1 tbsp. minced garlic
1. Ground kaffir lime skin, galangal, lemongrass, red onion and garlic. After that, mix it with instant chili paste.
2. Next, heat the pan and add vegetable oil. Wait until the oil is hot then add chili paste from step 1.
3. When the chili paste has aromatic smell, add eggplants. If you like it medium cooked, then stir fry for 2 minutes. If you like it completely cook, you should stir fry it for 8 minutes.
4. Now, add some small amount of water, fish sauce and sugar.
5. Add fresh galingale, kaffir lime leave, crunchy cat fish, and chili peppers. Mix well.
6. Turn off the fire. Dress fried basil on top and serve with hot jasmine rice.
When you fry the cat fish, use max heat to heat up the oil first then lower it to medium. Slowly drop the fish into the hot oil and wait until the other is done. When it’s crunchy, you can flip it over. Don’t rush it, just take time and use medium heat.
Stir-Fried Fish with Chinese Celery, in Thai, Pla Pad Kun Chai
1/2 cup snapper (cut and deep fried)
1/2 cup Chinese celery
1/2 cup cut scallion
1 tbsp. cut sweet pepper (red)
3 tbsp. oyster sauce
1 tbsp. stock
1 tbsp. olive oil
1 tbsp. minced garlic
1. Heat the pan and add garlic.
2. Stir-fry until it smells aromatic. After that, add fried snapper, scallion, Chinese celery, sweet pepper, oyster sauce and stock.
3. Quick stir and turn off the fire. Serve on top of jasmine rice.
This is my dinner for today! I just want to eat something different from what I cook at home and from what I usually order at the restaurants. This evening, I and my husband found the best restaurant here in town. The price is very cheap, consider the food they cooked but it is expensive, compare to the same type of restaurants in town. Think about the taste, it is always worth it!
This recipe you can apply it with any kind of fish. In Thailand, we mostly cook snakehead fish as it is easy to find anywhere in Thailand and cheap. You should pick the fish with less bone and make sure you get the fresh one. That way, you will taste the sweetness from its meat.