Pad cha talay

Method

1. 1 Pat the shrimp and squid dry; if the seafood is still wet, the pan will cool down and the dish will release its juices.
2. 2 Sauté minced garlic and chili peppers, then add shredded galangal, galangal, and lime leaves, stirring for 40 seconds.
3. 3 Add the clams first and cover the pot for 2 minutes until the clams open.
4. 4 Add the squid and stir-fry for 40 seconds, then add the shrimp for 60 seconds; this order ensures everything is cooked through.
5. 5 Season with fish sauce, then add whole green peppercorns and stir for 30 seconds.
6. 6 Turn off the heat and serve immediately; the total time seafood is cooked should not exceed 4 minutes.