About this recipe:Clams are cooked with chilli oil and fresh basil in this quick and easy Thai recipe called Hoy Lai Pad Nam Prik Pow that everyone always loves.
75ml (about 5 tablespoons) vegetable oil
5 cloves garlic, minced
900g small clams, thoroughly cleaned
3 tablespoons Nam Prik Pao (roasted chilli paste)
3 tablespoons fish sauce (optional)
3 Chee Fah chillies (mild red chillies)
1 tablespoon sugar
40g Bai Kraprao (Thai holy basil), or to taste
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Method Prep:10min › Cook:10min › Ready in:20min
Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait for 1 minute. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chilli paste; stir until clams are coated.
Stir fish sauce, chillies and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
Mix Thai basil into clam mixture and cook until wilted, about 1 minute.
Assess the amount of clams in comparison to the size of your largest heavy-bottomed pan or wok. The clams should have ample space, so if your pan seems too small, split the amounts in half and fry in 2 rounds.