Photograph of the finished Pad cha talay

Thailand · Hải sản xào thảo mộc Pad cha talay

Pad cha talay

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 480 g
  • Photograph of Squid Squid 480 g
  • Photograph of Clams Clams 600 g
  • Photograph of Galangal Galangal 140 g
  • Photograph of Krachai fingerroot Krachai fingerroot 120 g
  • Photograph of Green peppercorns Green peppercorns 80 g
  • Photograph of Thai lime leaves Thai lime leaves 32 leaves
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Chilli Chilli 20
  • Photograph of Oil Oil 160 ml
  • Photograph of Steamed rice Steamed rice 800 g

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.
Start cooking