Photograph of the finished Hoi lai pad nam prik pao

Thailand · Nghêu xào tương ớt rang Hoi lai

Hoi lai pad nam prik pao

25 min Hands-on time + 2 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Clams Clams 1.2 kg
  • Photograph of Thai roasted chilli paste Thai roasted chilli paste 100 g
  • Photograph of Thai basil Thai basil 60 g
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Chilli Chilli 12
  • Photograph of Fish sauce Fish sauce 60 ml
  • Photograph of Sugar Sugar 32 g
  • Photograph of Oil Oil 80 ml

Method

  1. 1 Soak the clams in diluted salt water for 2 hours to remove all the sand, then scrub the shells clean.
  2. 2 Sauté garlic and fresh chilies in oil until fragrant.
  3. 3 Add Thai chili paste and stir-fry for 1 minute until the oil turns red and releases its aroma.
  4. 4 Add the clams, cover and cook for 3 minutes until the clams open; remove any that do not open.
  5. 5 Season with fish sauce and sugar, turn off the heat, then add Thai basil and stir.
Start cooking