Pad Hoy Lai

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 1 min

3. 3

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

   Ongeveer 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.

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 1 min

   Tip van de kok: Add basil at the very end to preserve its fresh aroma.

9. 9

   Remove from heat and serve immediately with steamed jasmine rice.