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My review
Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)
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Toi
"Clams prepared this way always garner standing ovations from my guests. Little do they know that it is a very fast and uncomplicated dish to prepare. For that reason and of course for it's delicious taste, I love making this dish."
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Ingredients
20 m servings 318 calsOriginal recipe yields 6 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- Assess the amount 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 Facts
Per Serving: 318 calories; 13.8 g fat; 15.6 g carbohydrates; 31.4 g protein; 79 mg cholesterol; 747 mg sodium. Full nutrition