Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)
Guests always give standing ovations for clams prepared in this manner, unaware of how quick and straightforward it is to make. For its simplicity and, of course, its delicious flavor, this dish holds a special place in my heart.
Ingredients
- 5 tablespoons vegetable oil
- 5 cloves garlic, minced
- 2 pounds small clams, thoroughly cleaned
- 3 tablespoons Nam Prik Pao (roasted chile paste)
- 3 tablespoons fish sauce (Optional)
- 3 Chee Fah chiles (mild red chiles)
- 1 tablespoon white sugar
- 1 cup Bai Kraprao (holy basil leaves), or to taste
Instructions
- Heat a large heavy-bottomed pan or wok over high heat; add the oil and wait 1 minute more. Mix garlic into the hot oil and cook until it just turns golden brown, about 1 minute. Add clams and chile paste; stir until clams are coated.
- Stir fish sauce, chiles, and sugar into clams; cook and stir until the clams have opened, 5 to 10 minutes.
- Mix basil into clam mixture and cook until wilted, about 1 minute.
Notes
- Assess the number 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. I will give instructions for the whole recipe at once.
Nutrition
Calories: 318kcalCarbohydrates: 16gProtein: 31gFat: 14gSaturated Fat: 2gCholesterol: 79mgSodium: 747mgPotassium: 866mgFiber: 1gSugar: 5gVitamin C: 61mgCalcium: 132mgIron: 34mg
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