Main Course

Pad Cha Talay

Name: Pad Cha Talay
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 porties
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 teentje garlic finely chopped; 5 st red chili deseeded and chopped, or more to taste; 1 el galangal minced; 1 el lemongrass thinly sliced; 0,5 tl kaffir lime zest; 2 el fish sauce; 1 el oyster sauce; 1 tl sugar; 2 el vegetable oil; 0,5 kopje green bean trimmed; 0,5 kopje baby corn halved; 0,5 st bell pepper sliced; 4 st kaffir lime leaf torn; 1 el peppercorn green, fresh or brined; 0,5 kopje thai basil leaves picked; 1 st 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.

Een origineel recept van Forkin

Totale tijd: 35 min
Porties: 2
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan kreeftachtigen, vis, weekdieren en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

200 gshrimp, peeled and deveined
150 gsquid, cleaned and sliced into rings
150 gfish fillet, cut into bite-sized pieces
2 elvegetable oil
0,5 kopjegreen bean, trimmed
0,5 kopjebaby corn, halved
0,5 stbell pepper, sliced

chili paste

4 teentjegarlic, finely chopped
5 stred chili, deseeded and chopped, or more to taste
1 elgalangal, minced
1 ellemongrass, thinly sliced
0,5 tlkaffir lime zest

sauce

2 elfish sauce
1 eloyster sauce
1 tlsugar

garnish

4 stkaffir lime leaf, torn
1 elpeppercorn, green, fresh or brined
0,5 kopjethai basil, leaves picked
1 stlong red chili, sliced diagonally, for garnish

Keukengerei

wok · cutting board · knife · mortar and pestle

De bereidingswijze

Stap voor stap

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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 2 min
3
Heat the vegetable oil in a large wok or frying pan over medium-high heat until shimmering.
Ongeveer 1 min
4
Add the prepared chili paste to the hot oil and stir-fry for 1-2 minutes until very fragrant.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 3 min
7
Pour in the prepared stirring sauce and toss everything together to coat evenly.
Ongeveer 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.
Ongeveer 1 min
Tip van de kok: 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.

Goed bewaren

Bewaren

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

Opwarmen

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