Main Course

Pad Cha Talay

Name: Pad Cha Talay
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: thai
Ingredients: 200 g shrimp peeled and deveined; 150 g squid cleaned and sliced into rings; 150 g fish fillet cut into bite-sized pieces; 4 clove garlic finely chopped; 5 pcs red chili deseeded and chopped, or more to taste; 1 tbsp galangal minced; 1 tbsp lemongrass thinly sliced; 0.5 tsp kaffir lime zest; 2 tbsp fish sauce; 1 tbsp oyster sauce; 1 tsp sugar; 2 tbsp vegetable oil; 0.5 cup green bean trimmed; 0.5 cup baby corn halved; 0.5 pcs bell pepper sliced; 4 pcs kaffir lime leaf torn; 1 tbsp peppercorn green, fresh or brined; 0.5 cup thai basil leaves picked; 1 pcs long red chili sliced diagonally, for garnish

This spicy Thai stir-fry features a vibrant mix of seafood, fresh herbs, and a fiery chili paste. It's a quick and aromatic dish, perfect for a flavorful weeknight dinner. The intense heat is balanced by aromatic kaffir lime and basil.

An original recipe by Forkin

Total time: 35 min
Serves: 2
Difficulty: Medium

Allergen information: may contain crustaceans, fish, molluscs, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

200 gshrimp, peeled and deveined
150 gsquid, cleaned and sliced into rings
150 gfish fillet, cut into bite-sized pieces
2 tbspvegetable oil
0.5 cupgreen bean, trimmed
0.5 cupbaby corn, halved
0.5 pcsbell pepper, sliced

chili paste

4 clovegarlic, finely chopped
5 pcsred chili, deseeded and chopped, or more to taste
1 tbspgalangal, minced
1 tbsplemongrass, thinly sliced
0.5 tspkaffir lime zest

sauce

2 tbspfish sauce
1 tbspoyster sauce
1 tspsugar

garnish

4 pcskaffir lime leaf, torn
1 tbsppeppercorn, green, fresh or brined
0.5 cupthai basil, leaves picked
1 pcslong red chili, sliced diagonally, for garnish

Equipment

wok · cutting board · knife · mortar and pestle

The method

Step by step

1
Prepare the chili paste by pounding the garlic, red chilies, galangal, lemongrass, and kaffir lime zest in a mortar and pestle until a coarse paste forms. Alternatively, use a small food processor.
About 10 min
Cook’s note: Pounding creates a more aromatic paste than blending.
2
In a small bowl, combine the fish sauce, oyster sauce, and sugar for the stirring sauce.
About 2 min
3
Heat the vegetable oil in a large wok or frying pan over medium-high heat until shimmering.
About 1 min
4
Add the prepared chili paste to the hot oil and stir-fry for 1-2 minutes until very fragrant.
About 2 min
Cook’s note: Be careful not to burn the paste.
5
Add the shrimp, squid, and fish fillet to the wok. Stir-fry for 2-3 minutes until the seafood is almost cooked through.
About 3 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
6
Add the green beans, baby corn, and bell pepper to the wok and continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
About 3 min
7
Pour in the prepared stirring sauce and toss everything together to coat evenly.
About 1 min
8
Stir in the kaffir lime leaves, green peppercorns, and Thai basil leaves. Cook for about 30 seconds more, just until the basil wilts.
About 1 min
Cook’s note: The basil should be added at the very end to retain its freshness and aroma.
9
Remove from heat and serve immediately, garnished with sliced long red chilies, preferably with steamed jasmine rice.

Keep it good

Storage

Store leftover Pad Cha Talay in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over medium heat or in the microwave until warmed through, being careful not to overcook the seafood.