Pad Cha Talay
ผัดฉ่าทะเล
Pad Cha Talay
Fiery seafood stir-fry with green peppercorns, fingerroot, chillies and Thai basil.
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Wok: Large frying pan or Sauté pan
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About this dish
Fiery seafood stir-fry with green peppercorns, fingerroot, chillies and Thai basil.
Nutrition per serving
Nutrition values are estimates per serving and may vary with brands, portions and substitutions.
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Smart substitutions
Substitutions can make the recipe easier, safer or suitable for a dietary need, but they may change the authentic flavour.
Flavour: fresh lime zest
Allergy: lime zest
Dietary: lime zest
Flavour: holy basil or Italian basil
Allergy: another fresh herb
Dietary: holy basil
Flavour: light soy sauce plus a pinch of seaweed
Allergy: coconut aminos
Dietary: vegan fish sauce
Ingredients
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500 g mixed seafoodprawns, squid and fish
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5 cloves garlic
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6 bird’s-eye chillies
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40 g fingerrootjulienned
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2 clusters fresh green peppercorns
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4 makrut lime leavestorn
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1 cup Thai Basil
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1 tbsp fish sauce
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1 tbsp oyster sauce
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1 tsp sugar
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2 tbsp Cooking Oil
Prepare and measure every ingredient before cooking. Thai recipes often move quickly once heat is applied.
Method
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1
Pound chilli base
Pound garlic and chillies roughly.
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2
Sear seafood
Pat the firm tofu dry, then stir-fry seafood in a very hot wok until nearly cooked; remove.
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3
Fry aromatics
Cook chilli paste, fingerroot, peppercorns and lime leaves until fragrant.
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4
Season
Add sauces and sugar with a splash of water.
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5
Finish
Return seafood, toss briefly, then fold in basil.
What it tastes like
Explosively aromatic, peppery and hot with fresh herbal notes and sweet seafood.
Make it milder
Reduce fresh chillies and chilli paste, remove chilli seeds, and serve extra chilli separately.
Ingredient substitutions
Use locally available equivalents while keeping the balance of salty, sweet, sour, spicy and aromatic flavours.
Vegetarian alternative
Where suitable, replace meat or seafood with firm tofu, mushrooms or mixed vegetables and use vegetarian sauces and stock.
Common mistakes
Avoid overcrowding the pan, rushing aromatic stages, or failing to taste and balance the final seasoning before serving.
Serving the dish
Serve hot or at room temperature with the traditional accompaniment noted in the recipe.
Add the listed fresh herbs, lime, chilli, crispy aromatics or toasted toppings immediately before serving.
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Log in or registerCooking times and ingredient quantities are approximate. Ensure meat, seafood and eggs are thoroughly cooked, follow safe food-handling guidance, and adjust ingredients for allergies or dietary requirements.
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Pad Cha Talay
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