Pad Hoy Lai
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.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 271 kcal
Allergen information: may contain fish, molluscs, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 500 gclams, cleaned
- 3 clovegarlic, minced
- 2 pcsthai chili, sliced
- 0.5 cupsweet basil leaves
- 0.5 pcsred bell pepper, sliced(optional)
- 1 tbspvegetable oil
sauce
- 1 tbspchili jam
- 1 tbspoyster sauce
- 1 tbspfish sauce
- 0.5 tspsugar
- 2 tbspwater
Equipment
wok · large skillet · cutting board · knife · small bowl
The method
Step by step
- 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.
About 15 min
Cook’s note: 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.
About 1 min
- 3
Heat the vegetable oil in a large wok or deep skillet over medium-high heat.
About 1 min
- 4
Add the minced garlic and sliced thai chili to the hot oil and stir-fry for about 30 seconds until fragrant.
About 1 min
Cook’s note: 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.
About 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.
About 5 min
Cook’s note: Discard any clams that do not open after cooking.
- 8
Stir in the sweet basil leaves and cook for another 30 seconds until wilted.
About 1 min
Cook’s note: Add basil at the very end to preserve its fresh aroma.
- 9
Remove from heat and serve immediately with steamed jasmine rice.
Per serving
Nutrition
- Calories
- 270.8kcal
- Protein
- 34.1g
- Carbs
- 14.7g
- Fat
- 9.7g
- Fibre
- 1g
- Sugar
- 3.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover Pad Hoy Lai in an airtight container in the refrigerator.
Gently reheat in a pan over low heat until warmed through, adding a splash of water if needed to prevent drying.