Main CourseDinner

Pad Hoy Lai

Name: Pad Hoy Lai
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 racions
Cuisine: thai
Ingredients: 500 g clams cleaned; 3 gra garlic minced; 2 u thai chili sliced; 0,5 tassa sweet basil leaves; 0,5 u red bell pepper sliced (opcional); 1 cs vegetable oil; 1 cs chili jam; 1 cs oyster sauce; 1 cs fish sauce; 0,5 ct sugar; 2 cs water

Pad Hoy Lai is a classic Thai stir-fried clam dish, known for its savory and slightly spicy sauce with aromatic herbs and chili paste. This recipe delivers a quick and flavorful seafood meal, perfect for a weeknight dinner.

Una recepta original de Forkin

Temps total: 25 min
Racions: 2
Dificultat: Mitjana
Per ració: 271 kcal

Informació sobre al·lèrgens: pot contenir peix, mol·luscs i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 gclams, cleaned
3 gragarlic, minced
2 uthai chili, sliced
0,5 tassasweet basil leaves
0,5 ured bell pepper, sliced(opcional)
1 csvegetable oil

sauce

1 cschili jam
1 csoyster sauce
1 csfish sauce
0,5 ctsugar
2 cswater

Estris

wok · large skillet · cutting board · knife · small bowl

Elaboració

Pas a pas

1
Ensure the clams are thoroughly cleaned; soak them in cold water for 15-30 minutes, discarding any that are open and do not close when tapped.
Uns 15 min
Nota de cuina: Adding a tablespoon of salt to the soaking water can help the clams expel sand more effectively.
2
In a small bowl, combine the chili jam, oyster sauce, fish sauce, sugar, and water to create the stir-fry sauce.
Uns 1 min
3
Heat the vegetable oil in a large wok or deep skillet over medium-high heat.
Uns 1 min
4
Add the minced garlic and sliced thai chili to the hot oil and stir-fry for about 30 seconds until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
5
Add the sliced red bell pepper, if using, and stir-fry for another minute until slightly tender-crisp.
Uns 1 min
6
Add the cleaned clams to the wok and pour the prepared sauce over them.
7
Stir-fry continuously for 3-5 minutes, covering the wok for part of the time, until all the clams have opened.
Uns 5 min
Nota de cuina: Discard any clams that do not open after cooking.
8
Stir in the sweet basil leaves and cook for another 30 seconds until wilted.
Uns 1 min
Nota de cuina: Add basil at the very end to preserve its fresh aroma.
9
Remove from heat and serve immediately with steamed jasmine rice.

Per ració

Nutrició

72%Puntuació

Calories: 270,8kcal
Proteïnes: 34,1g
Hidrats de carboni: 14,7g
Greixos: 9,7g
Fibra: 1g
Sucre: 3,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store any leftover Pad Hoy Lai in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat in a pan over low heat until warmed through, adding a splash of water if needed to prevent drying.