Hoy Lai Pad Nam Prik Pow (Clams with chilli paste and Thai basil)
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.
1 person made this
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.