Quick & Easy Spicy Garlic Basil Clams, Pad Hoy Lai, Neena's Thai Kitchen

​‪@NeenasThaiKitchen‬ RECIPE - Spicy Thai Garlic Basil Clams - Pad Hoy Lai Nam Prik Pao

GET NOTIFICATION: Subscribe to get notified when I upload new videos and recipes! https://www.youtube.com/c/NeenasThaiK...

Other Popular Videos

Spicy Thai Chicken Fried Rice    • Spicy Thai Chicken Basil Fried Rice | Kao ...  
Easy Thai Chicken Basil    • Easy Thai Basil Chicken & Fried Egg (Pad G...  
Simple Thai Fried Rice (Kao Pad)    • Simple Thai Fried Rice Chicken (Kao Pad)  

Follow Me
-----------------------------------------------------------------------------------------------------
Instagram:   / neenasthaikitchen  
Facebook:   / neenasthaikitchen  
YouTube:    / neenasthaikitchen  
-----------------------------------------------------------------------------------------------------
==================================================================

Seafood and clams are very popular in Thailand. Thai garlic basil clams, or Pad Hoy Lai is easy to prepare and requires a few key ingredients. Adding basil to this dish makes it more delicious. We traditionally add Thai roasted chili paste or Nam Prik Pao to elevate the taste of a fresh seafood incgredient. You can get it from Asian supermarkets or online. But if you don’t have it, you can add any roasted chili or soybean paste instead.

Ingredients:

1.5 – 2 lb clams (I like manila clams)
2-3 tbsp cooking oil
2 tbsp minced garlic
2-3 Thai chili or red jalapeno
1 cup basil only leaves

Sauce ingredients:

1 tbsp oyster sauce
1-2 tbsp smoked chili (nam prik pao) or any smoked chili
½ tbsp sugar or to taste

Cooking instruction:

INSTRUCTIONS
1. Clean and rinse the clams well, remove dirt & sand, scrubbing the surface. Set aside.

2. For Manila Clams or big clams: Large clams normally release a lot of water out after they are cooked. We would like to get rid of some juice first. Heat wok over high heat and add a little of oil. Add clams and cook until cooked or opened. Transfer them to a plate and save some of the clam juice for later.

3. Use the same wok, add 2 tbsp cooking oil. Add garlic and chili, stir-fry the garlic until aromatic, then add nam prik phao and all sauce ingredients and a couple tbsp of clam juice.

4. Add cooked clam and basil. Do a few quick stirs, dish out and serve immediately with steamed white rice.

5. For small clams: No need to cook the clam first. Heat up the wok, add 2-3 tbsp cooking oil. Add garlic and chili, stir-fry the garlic until aromatic, then add nam prik phao and all sauce ingredients.

6. Add clams, stir until cooked or opened.

7. Add basil. Do a few quick stirs, dish out and serve immediately with steamed white rice.

#thaifood #clamrecipes #neenasthaikitchen