Pad Cha Talay
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Pad Cha Talay
Ingredients
- Peeled Cooked Shrimp - 3.5 oz
- Squid - 3.5 oz
- Sole fillets - 3.5 oz
- Mild Chili Spice - 3 pieces
- Garlic - 3 cloves
- Shallot - 1 piece
- Kaffir Lime Leaves - 0.1 oz
- Krachai - 1.8 oz
- Thai long bean - 3.5 oz
- Green peppercorns - 0.1 oz
- Basil - 1 bunch
- Fish Oil - 1 tablespoon
- Nam Prik Pao (Thai chili paste) - 1 teaspoon
- Sugar - 1 tablespoon
- Oyster Mushrooms - 1 tablespoon
Step by Step guide
Step 1
Clean the squid and shrimp, leaving the tails on the shrimp for presentation. To make the squid look nice, use the age-old Asian technique: score the squid flesh on the inside in a crosshatch pattern, but do not cut all the way through. The squid will curl into appetizing 'hedgehogs' when fried and will absorb the sauce better.
Step 2
Pound the garlic and chili in a mortar or chop them finely. Slice the sweet chili into rings, cut the long bean into small pieces, and julienne the krachai if it is whole.
Step 3
Start heating oil in a wok, mixing it with the Nam Prik Pao. Once the mixture is hot, sauté the garlic and chili over medium heat until fragrant, then add the green pepper, shallot, and krachai (still on the stem) after a couple of minutes. Stir to prevent burning.
Step 4
Add the seafood and fry over high heat until nearly cooked through (about 5 minutes maximum). Pour in the fish sauce, add the sugar and sweet chili, and toss in the kaffir lime leaves.
Step 5
Stir-fry everything for another couple of minutes to ensure it is well coated in the sauce, and just before turning off the heat, add the basil leaves that you have removed from the stems.
Step 6
This stir-fry can be served with either rice or noodles: glass noodles or rice noodles.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.