Hed Kem Thong Pad Cha Talay (Golden Mushroom and Spicy Seafood Stir-Fry)

Hed Kem Thong Pad Cha Talay

Hed Kem Thong Pad Cha Talay

(Golden Mushroom and Seafood Spicy Stir-Fry)


2 cups golden mushroom
1 cup cut squid (cooked)
5 shrimps (peeled, de-veined and cooked)
1/2 cup mussel
1/4 cup young pepper
15 cloves garlic
2 sweet yellow peppers
5 red chili peppers
1/4 cup basil
1 tbsp. olive oil
1 tbsp. fish sauce
1/2 tsp. sugar
2 tbsp. oyster sauce

Cooking Instructions:

1. Crush garlic, yellow pepper and red peppers finely.

2. Heat the pan and put olive or vegetable oil. When the pan is ready, put mix from number 1 in the pan. Stir for 5 seconds and then put squid, shrimps, and mussel. Mix it well.

3. Add fish sauce, sugar, oyster sauce, mushrooms, young peppers and basil. Turn off the fire.

I don’t know what do you call this kind of mushroom or do you have it in your country because I can’t find the name it a dictionary. However, golden mushrooms taste the best! It’s one of my favorites and I would suggest it to all mushroom lovers. It has a long and skiny shape like needle so Thai people call it needle mushroom. If you can’t find golden mushroom to cook this Thai food, I think common white mushroom will be fine. 🙂

Sawasdee Ka - Joy

Author: Joy B

Sawasdee Ka! I'm Joy, the owner of Joy's Thai Food Recipe & Cooking blog. I have been cooking since I was little with my mom and aunts in northeast Thailand. I want to share my childhood Thai recipes with you. Please help me make this the best site I can by completing my survey! :) Joy To contact me use the email address below, or find me at Google+.

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