Want more deliciousness? Follow me on X @TeresasRecipes
Authentic Thai Seafood Pad Cha
Embark on a culinary journey to the heart of Thailand with our Authentic Thai Seafood Pad Cha. This vibrant dish, deeply rooted in Thai cuisine, marries an array of fresh seafood with the tantalizing heat of bird's eye chilies and the unique flavors of traditional Thai herbs. Each bite is a symphony of tastes, from the subtle sweetness of the seafood to the spicy kick of the chilies, rounded out by the earthy notes of basil and kaffir lime leaves. This recipe is perfect for those who love a good stir-fry and are eager to explore the rich tapestry of Thai flavors.
Ingredients
- Vegetable oil
- 2 tablespoons
- Sugar
- 1 teaspoon
- Soy sauce
- 2 tablespoons
- Oyster sauce
- 2 tablespoons
- Fish sauce
- 1 tablespoon
- Thai basil leaves
- 1/2 cup, roughly torn
- Kaffir lime leaves
- 3, torn into pieces
- Fresh ginger
- 1 tablespoon, thinly sliced
- Garlic
- 3 cloves, minced
- Thai bird's eye chilies
- 4, chopped
- Fish fillets
- 200 grams, cut into bite-sized pieces
- Mussels
- 200 grams, cleaned and de-bearded
- Squid
- 200 grams, cleaned and sliced
- Shrimp
- 200 grams, peeled and deveined
Instructions
- Heat the vegetable oil in a wok or large skillet over high heat.
- Add the minced garlic, sliced ginger, and chopped bird's eye chilies to the wok. Stir-fry for 1 minute until they release their aroma.
- Introduce the fish, mussels, squid, and shrimp to the wok. Stir-fry for about 2-3 minutes until the seafood is almost cooked.
- Pour in the fish sauce, oyster sauce, soy sauce, and sugar. Stir well to ensure the seafood is evenly coated in the sauces and the sugar is fully dissolved.
- Toss in the torn kaffir lime leaves and Thai basil leaves. Continue to stir-fry for another 1-2 minutes, until the leaves wilt and their flavors infuse the dish.
- Remove from heat. The Seafood Pad Cha is now ready to serve. Pair it with steamed jasmine rice for a truly Thai experience. Enjoy!
Tips
- For a vegetarian version, substitute the seafood with tofu and mushrooms and use soy sauce instead of fish and oyster sauce.
- Adjust the number of bird's eye chilies according to your heat tolerance.
- This dish is best served fresh. However, leftovers can be refrigerated and reheated in a wok or microwave.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 10 minutes Calories: 400 Fat: 15g Carbs: 10g Protein: 50g Sodium: 1500mg Sugar: 3g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...