Hoy Lai Pad Nam Prik Pow (Clams with chilli paste and Thai basil)

    Hoy Lai Pad Nam Prik Pow (Clams with chilli paste and Thai basil)

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    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.

    Serves: 6 

    • 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

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. 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.
    2. Stir fish sauce, chillies and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
    3. 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.

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