Pad Hoy Lai

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 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.

   Ca. 15 min.

   Kokkens note: Adding a tablespoon of salt to the soaking water can help the clams expel sand more effectively.

2. 2

   In a small bowl, combine the chili jam, oyster sauce, fish sauce, sugar, and water to create the stir-fry sauce.

   Ca. 1 min.

3. 3

   Heat the vegetable oil in a large wok or deep skillet over medium-high heat.

   Ca. 1 min.

4. 4

   Add the minced garlic and sliced thai chili to the hot oil and stir-fry for about 30 seconds until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

5. 5

   Add the sliced red bell pepper, if using, and stir-fry for another minute until slightly tender-crisp.

   Ca. 1 min.

6. 6

   Add the cleaned clams to the wok and pour the prepared sauce over them.

7. 7

   Stir-fry continuously for 3-5 minutes, covering the wok for part of the time, until all the clams have opened.

   Ca. 5 min.

   Kokkens note: Discard any clams that do not open after cooking.

8. 8

   Stir in the sweet basil leaves and cook for another 30 seconds until wilted.

   Ca. 1 min.

   Kokkens note: Add basil at the very end to preserve its fresh aroma.

9. 9

   Remove from heat and serve immediately with steamed jasmine rice.