Name: Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Vegetable oil - 5 tablespoons; Garlic, minced - 5 cloves; Small clams, thoroughly cleaned - 2 pounds; Nam Prik Pao (roasted chile paste) - 3 tablespoons; Fish sauce (Optional) - 3 tablespoons; Chee Fah chiles (mild red chiles) - 3; White sugar - 1 tablespoon; Bai Kraprao (holy basil leaves), or to taste - 1 cup

Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)

1. Vegetable oil - 5 tablespoons

2. Garlic, minced - 5 cloves

3. Small clams, thoroughly cleaned - 2 pounds

4. Nam Prik Pao (roasted chile paste) - 3 tablespoons

5. Fish sauce (Optional) - 3 tablespoons

6. Chee Fah chiles (mild red chiles) - 3

7. White sugar - 1 tablespoon

8. Bai Kraprao (holy basil leaves), or to taste - 1 cup

How to cook deliciously - Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)

1. Stage

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.

2. Stage

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

3. Stage

Mix basil into clam mixture and cook until wilted, about 1 minute.