Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)

Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)


2 people made this

About this recipe: Clams prepared this way always garner standing ovations from my guests. Little do they know that it is a very fast and uncomplicated dish to prepare. For that reason and of course for it’s delicious taste I love making this dish.

Toi Bangkok (Krung Thep Maha Nakhon), Thailand

Serves: 4 

  • 1 kg small clams, thoroughly cleaned
  • 5 tablespoons oil
  • 5 garlic cloves, minced
  • 3 tablespoons Nam Prik Pao (Roasted Chili Paste)
  • 1 tablespoon sugar
  • 3 tablespoons fish sauce (optional)
  • 3 Chee Fah chilies or other long, not so spicy red chilies
  • 2 big handfuls of Bai Kraprao (Holy Basil leaves)

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Note: Assess the amount of clams in comparison to the size of your largest heavy-bottomed pan or wok. The clams should have apple space, so if your pan seems too small, split the amounts in half and fry in two rounds. I will give instructions for the whole recipe at once.
  2. Heat a big heavy-bottomed pan or wok over high heat. When the pan is very hot add the oil and wait another minute. Add the garlic. Fry until it just turns golden brown. Add the clams and the chili paste. Stir well to coat the clams.
  3. Add the sugar and red chilies. Fry and stir until the clams have opened.
  4. Add the basil and let wilt. Taste and adjust seasoning according to taste.

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