Thai Food Recipe: Hoi Laai Pad Prik Phao (Stir Fried Clams with Thai Chili Paste)

Thai Food Recipe: Hoi Laai Pad Prik Phao (Stir Fried Clams with Thai Chili Paste)

Hoi Laai Pad Prik Phao (Stir Fried Clams with Thai Chili Paste)

Prepare:
400 grams clams
1 tbsp. minced garlic
1 tbsp. or as much as you like of sliced spicy red chilies
1 handful sliced long red chili
1 handful sweet basil

1 tbsp. vegetable oil
1 tbsp. oyster sauce
1 tbsp. soy sauce
1/2 tsp. sugar

Thai chili paste - Mae Pranom brand

Cooking Instructions:

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.

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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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