Hoy lai pad prik pao

Method

1. 1 Soak the clams in diluted salt water for 20 minutes to remove all the sand, then rinse them thoroughly.
2. 2 Sauté minced garlic and sliced chilies in hot oil for 1 minute until fragrant.
3. 3 Add Thai chili paste and stir for 1 minute, then add fish sauce and sugar.
4. 4 Add the clams, cover, and stir-fry over high heat for 5 minutes until all the clams have opened.
5. 5 Add the Thai basil, stir quickly for 30 seconds, then scoop onto a plate and serve hot.