Recipes

Peek Gai Yat Sai

Peek Gai Yat Sai

Stuffed Chicken Wings Aka Angel Wings 
We served this dish inour first Thai restaurant when I was a kid. I loved these stuffed chicken wingsthen and continue to make these for my kids. The technique removes most of thebones and turns a wing into a boneless drumstick. It might seem difficult at first,but you’ll get the deboning technique after a few tries.
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Ingredients

MAKES: 4 SERVINGS

  • 6 whole large chicken wings about 1¼ lb [567 g]
  • 3 medium dried shiitake mushrooms
  • 1 cup 2 oz [55 g] dried glass noodles, soaked in warm water
  • 6 oz 170 g ground pork (ideally coarse ground)
  • 1 shallot minced
  • ½ cup 20 g shredded carrot
  • 1 scallion thinly sliced
  • 1 clove garlic finely minced
  • 1 tbsp 15 g white sugar
  • 2 tbsp 30 ml fish sauce
  • 1 tsp kosher salt
  • Heavy pinch ground black pepper
  • Canola or other high-temperature cooking oil for frying
  • 1 cup 128 g cornstarch or potato starch
  • 3 eggs
  • 3 cups 168 g panko breadcrumbs
  • Thai sriracha
  • Sweet chili sauce or plum sauce
  • Sliced cucumbers and carrots

Instructions

  • To prep the chicken wings, begin by removing the large drumette bone by carving the skin and connective tissue around the top of the bone.
  • Pull the skin and meat back from the bone until you reach the end of the bone.
  • Separate the bone from the wing.
  • Next, remove the two bones from the middle section by cutting the cartilage cap, exposing the bones.
  • When the meat and skin are separated from the bones, pull it down like a sleeve until you reach the joint connected to the wing tip.
  • Using a dry paper towel for grip, rotate each one until it pops out.
  • Now you have a wing tip and a boneless section that will act as a pocket for the stuffing.
  • Place them in the fridge until you’re ready to stuff.
  • To make the stuffing, soak the mushrooms in a small bowl with hot water (enough to cover them) for about 15 minutes.
  • Meanwhile, drain the glass noodles and use scissors to cut the glass noodles into 1-inch (3-cm) pieces.
  • Place the glass noodles in a large bowl.
  • Add the ground pork, shallot, carrot, scallion, garlic, sugar, fish sauce, salt and pepper.
  • By now the mushrooms should be reconstituted; drain them, give them a good squeeze to remove as much liquid as possible and mince them finely.
  • Add the mushrooms to the filling mix in the bowl.
  • I like using my hands to mix, but feel free to glove up if you prefer.
  • Massage the mixture together until fully combined and there are no clumps of any single ingredient, 1 to 2 minutes.
  • When you’re ready to stuff, make sure the wings are very dry.
  • Pat them down with paper towels to make sure you don’t have any excess moisture inside.
  • This can lead to bubbles and blowouts when frying.
  • Scoop out about ½ cup (100 g) of filling and start filling the wing at the opening where the two bones were.
  • Fill tightly; each wing should be able to take about ½ to ¾ cup (100 to 150 g) of filling.
  • Clean off any excess filling sticking out the top and repeat until all the wings are stuffed.
  • Fill a 4- to 6-quart (3.
  • 8- to 5.
  • 7-L) Dutch oven with 3 inches (8 cm) of oil and heat to 365°F (185°C).
  • Make a fry station by setting out three medium-sized bowls.
  • Add the cornstarch to the first bowl.
  • Crack the eggs into the second bowl and whisk well.
  • Add the panko to the third bowl.
  • When the oil reaches temperature, start by dredging a stuffed wing with cornstarch, coating evenly on all sides.
  • Knock off any excess cornstarch, then coat with the eggs from the second bowl.
  • Immediately go from the egg right into the panko breadcrumbs.
  • Press both sides gently into the panko, knock off the excess, then place the coated wing right into the fryer.
  • Fry in small batches, making sure the oil never drops below 350°F (175°C).
  • Fry each wing for 3 to 4 minutes on each side until golden brown and cooked through (the internal temperature should reach 165°F [75°C]).
  • You can slice each wing into thirds or serve whole.
  • I love serving these wings with Thai sriracha, sweet chili sauce or plum sauce and some crisp cold veggies like cucumbers and carrots.
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Course; Chicken
Cuisine; Thailand

Keow Taud

Keow Taud

Fried Wontons
Wonton soup is not theonly way to enjoy these delicious dumplings. As a kid, I loved starting my mealwith fried crispy wontons served with sweet chili sauce. You can use thisrecipe to make poached wontons for soup as well.
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Ingredients

  • MAKES: 24 WONTONS
  • 1 lb 454 g coarsely ground lean pork
  • 1 lb 454 g medium shrimp, peeled, deveined and coarsely chopped
  • 2 tbsp 30 ml thin soy sauce
  • 2 tbsp 30 ml oyster sauce
  • Few drops sesame oil
  • 2 tsp 10 ml sherry
  • 1 tsp white sugar
  • 1 scallion minced
  • 1 tsp cornstarch
  • Pinch salt
  • Pinch white pepper
  • 24 wonton wrappers
  • 1 egg lightly beaten, for sealing
  • 2 qt 1.9 L canola or other high-temperature cooking oil
  • Sweet chili sauce or plum sauce for serving

Instructions

  • Combine the pork, shrimp, soy sauce, oyster sauce, sesame oil, sherry, sugar, scallion, cornstarch, salt and pepper in a large bowl, mixing them together well.
  • Lay one wonton wrapper in front of you.
  • Moisten all the edges of the wonton wrapper with the beaten egg.
  • Place a heaping teaspoon of filling in the center, then fold over to make a triangle.
  • With both hands hold the triangle by the two widest corners then push down so that the filled center folds up similar to a tortellini.
  • Place the completed wontons on a tray.
  • Uncooked, the wontons can be wrapped and kept frozen for 1 to 2 weeks then dropped into the fryer frozen.
  • When ready to cook, heat the oil in a 4- or 5-quart (3.
  • 8- or 4.
  • 7-L) Dutch oven or pot until the oil reaches 360°F (180°C).
  • Working in small batches, fry the wontons until golden, about 2 minutes on each side.
  • Drain on a wire rack placed over a cookie sheet.
  • I like to serve the wontons with sweet chili or plum sauce.
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Course; Fish / Pork / Side Dish
Cuisine; Thailand

Moo Ping

Moo Ping

GrilledPork Sticks
Literally translated to“grilled pork,” moo ping is a street food specialty of sticky, garlic-marinatedpork on skewers. Almost always paired with sticky rice, it’s one of the mostperfect foods. Pork butt has the perfect balance of flavor and texture in myopinion, but you can substitute pork loin or tenderloin in this recipe.
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Ingredients

MAKES: 10–12 SKEWERS

  • 3 cloves garlic minced
  • 1 tsp white pepper
  • 1½ tbsp 5 g cilantro roots (stems are okay if you can’t find roots)
  • ¼ cup 60 ml Thai soybean sauce
  • 2 tbsp 30 ml sweet soy sauce
  • 2 tbsp 28 g palm sugar or brown sugar
  • 3 tbsp 45 ml fish sauce
  • 3 tbsp 45 ml oyster sauce
  • 2 lb 907 g pork butt
  • 10 –15 6-inch [15-cm] bamboo skewers, soaked
  • Oil or cooking spray for grilling

Instructions

  • To make the marinade, combine the garlic, pepper, cilantro, soybean sauce, sweet soy sauce, sugar, fish sauce and oyster sauce in a mini food processor.
  • Pulse four to six times, until all the ingredients blend into a smooth marinade.
  • Slice the pork against the grain into 1½-inch (4-cm) square tiles about ¼ inch (6 mm) thick.
  • Combine the pork and the marinade in a large bowl, and massage the pork to coat it evenly.
  • Cover and let marinate for 4 hours or overnight.
  • Thread the pork onto the bamboo skewers, leaving 2 inches (5 cm) at the bottom of each skewer.
  • You can cook them immediately or freeze the pork sticks, wrapped tightly, for up to 2 months.
  • When ready to cook, heat a grill or grill pan to high and preheat it for at least 5 minutes.
  • Rub a little oil on the grill or spray with pan spray.
  • Grill the pork for 3 to 5 minutes on the first side, until you get a nice brown color.
  • Flip and cook for another 3 to 5 minutes, until just cooked through.

Notes & Wine Advice

Pro Tip:

You can substitute boneless chicken thighs or your favorite steak cuts in this recipe. I make these in big batches and freeze them raw on the stick tightly wrapped. You can defrost them in the fridge the day before you cook them, and it actually makes them more tender.
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Course; Pork
Cuisine; Thailand

Popia Taud

Popia Taud

ThaiCrispy Spring Rolls 
The difference betweenegg rolls and spring rolls are the feeling but also the wrappers. Egg rollwrappers are doughier and fry up with little holes in them. Spring rollwrappers fry up tight, airy and very crispy. They eat a lot lighter than eggrolls. These Thai spring rolls are similar to Vietnamese egg rolls.
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Equipment

  • Dutch oven

Ingredients

MAKES: 12 ROLLS

  • 6 oz 170 g coarse-ground pork
  • 1 cup 2 oz [55 g] dried glass noodles, soaked in warm water
  • 3 medium dried shiitake mushrooms soaked in warm water
  • 1 shallot minced
  • ½ cup 20 g shredded carrot
  • 1 scallion thinly sliced
  • 1 clove garlic finely minced
  • 1 tbsp 15 g white sugar
  • 2 tbsp 30 ml fish sauce
  • 1 tsp kosher salt
  • Heavy pinch ground black pepper
  • Canola or other high-temperature cooking oil for frying
  • 12 medium-sized 8.5-inch [22-cm] square pastry wrappers
  • 1 egg beaten slightly, to help seal the rolls
  • Thai sweet chili sauce for dipping

Instructions

  • To make the filling, add the ground pork to a mixing bowl.
  • Drain the soaked noodles and cut them into approximately 1-inch (3-cm) pieces.
  • Drain the soaked mushrooms, remove the stems and cut the caps into a small dice.
  • Add the noodles and mushrooms to the bowl with the pork, along with the shallot, carrot, scallion, garlic, sugar, fish sauce, salt and black pepper.
  • Mix well to incorporate everything evenly into the pork.
  • Allow the mixture to rest for 15 minutes, or make this ahead and store it in the fridge until you’re ready to cook.
  • In a 6- to 8-quart (5.7- to 7.6-L) Dutch oven, preheat about 5 inches (13 cm) of the oil to 360°F (180°C).
  • While the oil is heating, peel off a sheet of pastry wrapper and place it on a work surface with one of the points facing down (in a diamond orientation).
  • Scoop out a Ping Pong ball–sized portion of the pork filling, about 1½ ounces (43 g).
  • Place the filling in the center of the pastry.
  • Take the southern corner and bring it up to the northern corner.
  • Applying gentle pressure with your fingers, pull back to shape and tuck the filling into a cylinder about 3 inches (8 cm) in length.
  • Flatten the sides of the tube and fold inward.
  • Use a pastry brush to brush a little of the beaten egg near the northern corner and roll the package forward to complete the roll.
  • Place it seam-side down and form the remaining rolls.
  • When the oil has reached temperature, carefully fry the rolls in two batches (or more if necessary) until the wrappers are golden brown and crispy, and the filling has reached 165°F (75°C) internal temperature.
  • Remove the rolls to a rack or a tray lined with paper towels to drain excess oil.
  • Serve with Thai sweet chili sauce.
  • Pro Tips: You can freeze these spring rolls before frying.
  • Also if you have leftover fried rolls, one of my favorite ways to reheat them is in the air fryer set to 375°F (190°C), full fan.
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Course; Snack
Cuisine; Thailand

Hoy Malaengphoo Nung

Hoy Malaengphoo Nung

SteamedMussels With Thai Herbs In Spicy Broth 
This is my version of adish that originated at Jitlada in Los Angeles. The current family that runsJitlada is from southern Thailand, but this dish predates even the Singsanongfamily back to the original owners. I like using frozen New Zealand musselsbecause they are flash-frozen, which means they’re always fresh, plus they’realready cleaned and super sweet. That said, I would also use this recipe on anyfreshly harvested mussel.
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Ingredients

  • 2 lb 907 g live mussels or frozen New Zealand mussels (not defrosted)
  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 2 cloves garlic chopped
  • 1 shallot
  • 1 stalk lemongrass tough outer leaves discarded and thinly sliced on the bias
  • 3 kaffir lime leaves
  • 4 thin slices galanga
  • 2 –3 whole Thai or dried chilies smashed to expose the seeds
  • 1 tbsp 15 g chili paste in soybean oil
  • 2½ cups 590 ml Thai Chicken Stock or plain chicken stock
  • ½ cup 12 g Thai sweet basil leaves
  • ½ cup 8 g roughly chopped cilantro
  • 2 tbsp 30 ml fish sauce
  • 2 tbsp 30 ml fresh lime juice

Instructions

  • If using fresh mussels, rinse the mussels and scrub well.
  • Remove any barnacles and beards and make sure they are closed and alive.
  • Discard any mussels with cracked shells.
  • Heat a 4-quart (3.
  • 8-L) lidded saucepan over high heat for about 30 seconds.
  • Swirl in the oil and heat until you see wisps of white smoke.
  • Add the garlic, shallot, lemongrass, kaffir lime leaves, galanga and dried chilies to the pot.
  • Sauté for 1 to 2 minutes until fragrant and heated through.
  • Add the chili paste in soybean oil and chicken stock to the pot, and give it a good stir to dissolve the paste.
  • Add the mussels to the pot and cover.
  • Let the broth come to a boil and cook the mussels until they open, 2 to 3 minutes.
  • If using frozen New Zealand mussels, they will not open but will be cooked through.
  • Remove the lid and add the basil and cilantro.
  • Stir them into the broth and let cook for about 30 seconds.
  • Turn off the heat and stir in the fish sauce and lime juice.
  • Taste and adjust the seasonings if you’d like.
  • If you used fresh mussels, discard any that did not open.
  • Pieces of galanga and lemongrass are generally not eaten so either fish them out or warn your guests not to eat them.
  • Serve hot.
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Course; Fish
Cuisine; Thailand

Pla Tub Tim Thod Sam Rod

Pla Tub Tim Thod Sam Rod

FriedTilapia With Three-Flavor Sauce 
Crispy fried fishbathed in a spicy and sweet sauce is fundamentally Thai. You’ll find this dishalong the banks of the extensive river systems that run through Thailand. It’salso common to see this application on saltwater fish in the south, but that’sthe beauty of Thailand and the diversity of our food. You can substitute any ofyour favorite whole fried fish and bump up the spice by subbing Thai chiliesfor the Fresno peppers.
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Equipment

  • Dutch oven

Ingredients

Fish

  • 1 large whole tilapia about 2 lb [907 g], scaled and gutted
  • Kosher salt
  • Ground black pepper
  • Canola or other high-temperature cooking oil for deep-frying
  • 1 cup 128 g cornstarch

Sauce

  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 3 cloves garlic roughly chopped
  • 2 long red Fresno chilies stems removed and small diced
  • 1 red or green bell pepper medium diced
  • ¼ cup 60 ml tamarind concentrate
  • ¼ cup 55 g palm sugar or brown sugar
  • 2 tbsp 30 ml fish sauce
  • 2 tbsp 30 ml fresh lime juice
  • 1 tbsp 8 g cornstarch mixed with 1 tbsp (15 ml) water to make a slurry
  • 2 scallions thinly sliced on the bias, for garnish

Instructions

  • To make the fish, pat the fish dry inside and out with paper towels.
  • Score each side two to three times down to the bone to allow the oil to penetrate.
  • Season both sides generously with salt and pepper.
  • Heat about 4 inches (10 cm) of oil in a 4- to 5-quart (3.8- to 4.7-L) Dutch oven or pot until the oil reaches 360°F (180°C).
  • Prepare a sheet pan with a wire rack or a large plate with paper towels.
  • Place the cornstarch in a bowl wide enough to hold the fish.
  • Dredge the fish in the cornstarch on both sides until it is well coated.
  • Knock off any excess and carefully place the fish into the hot oil.
  • Fry the fish for 3 to 5 minutes on each side, until cooked through.
  • Transfer the cooked fish to the rack or drain over paper towels.
  • While the fish is frying, make the sauce.
  • Heat a wok or large skillet over high heat and add the 2 tablespoons (30 ml) of oil.
  • When a wisp of white smoke appears, add the garlic, chilies and bell pepper and cook for about 1 minute, until the peppers start to soften.
  • Stir in the tamarind concentrate, sugar, fish sauce and lime juice and cook until the sugar dissolves and the sauce comes together, about 1 minute.
  • When the sauce reaches a boil, stir in the cornstarch slurry.
  • Constantly stir until the sauce thickens, then turn off the heat.
  • Place the fish on a plate, then smother with the three-flavor sauce and garnish with the scallions.

Notes & Wine Advice

Pro Tip:

This recipe also works great with fish fillets such as halibut, salmon or cod.
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Course; Fish
Cuisine; Thailand

Pla Taud Mamuang Yum

Pla Taud Mamuang Yum

Deep-FriedTrout With Green Mango Slaw
I love fried freshfish. It’s crispy, moist and reminds me of being on the Mekong River inThailand. I’ve adapted this dish for an easy-to-find market fish. Trout isgreat fried because it’s not too dense and has all the crispy bits I love—fromthe skin to the eyeballs. If you like a tamer fried fillet, that’s fine, too.The juxtaposition of the dry, savory, crispy fish paired with the refreshingsweet-and-sour salad is delicious. I made this dish during my Iron Chef battle with Morimoto and nearly beat him with it.
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Ingredients

  • 2 lb 907 g trout fillets, scaled
  • Kosher salt
  • Ground black pepper
  • 2 shallots finely sliced
  • 1 clove garlic finely chopped
  • 1 –3 fresh Thai chilies sliced thin
  • ½ cup 120 ml fish sauce
  • ½ cup 110 g palm sugar or brown sugar
  • ½ cup 120 ml fresh lime juice
  • 1½ qt 1.4 L canola or other high-temperature cooking oil, for frying
  • 3 eggs
  • 2 cups 250 g cornstarch
  • 2 cups 112 g panko breadcrumbs
  • 2 cups 280 g matchstick-cut green mango (flesh from 2 mangoes, or green apples are a great sub)
  • ½ red onion thinly sliced
  • ½ cup 55 g roasted salted cashews
  • ¼ cup 4 g cilantro leaves

Instructions

  • Cut the trout filets in half, remove any bones and season lightly with salt and pepper.
  • Thoroughly pat them dry with paper towels and set aside.
  • In a small saucepan, combine the shallots, garlic and Thai chilies over low heat.
  • Stir in the fish sauce and sugar.
  • Let the mixture heat up to just below a simmer.
  • Stir it until the sugar dissolves, then remove it from the heat and add the lime juice.
  • Transfer the mixture to a bowl and chill it in the refrigerator until ready to assemble the salad.
  • Heat the oil in a 4- to 5-quart (3.
  • 8- to 4.
  • 7-L) Dutch oven or pot until the oil reaches 360°F (180°C).
  • In a medium bowl, crack the eggs and whisk until evenly mixed.
  • To another bowl, add the cornstarch.
  • Place the panko breadcrumbs in a third bowl.
  • Congrats, you’ve just created a breading station!
  • First, dredge the fish in cornstarch and shake off the excess.
  • Next, dip the fish in the eggs, then immediately roll it in panko.
  • Knock off any excess panko and gently place the fish into the fryer, working in batches if needed.
  • Fry the fish for about 5 minutes on each side, until cooked through and golden brown and delicious.
  • Drain it on paper towels.
  • When you’re ready to serve the fish, remove the dressing from the fridge and add the mango, red onion, cashews and cilantro, tossing to combine.
  • Taste and adjust any of the flavors in the slaw if you’d like.
  • Place the slaw over the fish and serve immediately.
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Course; Fruit / Salad
Cuisine; Thailand

Grandma’s Everything Dipping Sauce

Grandma’s Everything Dipping Sauce

This was the dipping sauce my grandmother would make for her pan-fried pot stickers. To this day, the flavors remind me of her cooking. It’s one of those sauces that is so simple yet perfect. I’ve made it many times in my professional career, and it constantly amazes and bewilders all the chefs who have tried it. Now it’s yours to pass on and impress with.
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Ingredients

MAKES: ¾ CUP (180 ML)

  • ¼ cup 60 ml soy sauce
  • ¼ cup 60 ml Thai sriracha
  • ¼ cup 50 g white sugar

Instructions

  • Combine the ingredients in a small bowl and whisk together until the sugar is dissolved.
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Course; Sauce
Cuisine; Thailand

Yum Pla Duk Foo

Yum Pla Duk Foo

CrispyCatfish Raft Salad With Green Mango 
I like to call thisdish a catfish raft because of the airy and crispy puck of catfish that’ssuspended over the spicy, sour and sweet mango sauce. It took me years tofigure out how to make this, and it is one of my favorite ways to prepare fishbecause it looks nothing like seafood. You can substitute the catfish with anyflaky white meat fish like tilapia, halibut or even mahi-mahi.
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Ingredients

Yum Dressing

  • ¼ cup 60 ml fish sauce
  • ¼ cup 60 ml fresh lime juice
  • ¼ cup 55 g palm sugar or brown sugar
  • 1 clove garlic finely minced
  • 1 –2 fresh Thai chilies minced

Salad

  • ½ sour mango about 4 oz [113 g], julienned
  • ½ cup 60 g Chinese celery or regular celery leaves, cut into 2-inch (5-cm) pieces
  • 1 cup 110 g green apples, julienned
  • ½ cup 4 g cilantro leaves
  • ½ cup 55 g roasted cashews or peanuts, roughly chopped

Catfish

  • 1 lb 454 g catfish fillet
  • 2 tsp 10 g kosher salt
  • Canola or other high-temperature cooking oil for frying

Instructions

  • First, mix the ingredients for the yum dressing in a small bowl.
  • Taste, and adjust any of the amounts if you’d like.
  • For the salad, wash and prepare the mango, celery, green apple and cilantro, and place them in a large bowl.
  • Pour the dressing over the mango mixture and toss well to coat with the dressing.
  • Set aside to macerate.
  • Season the fish with the salt and place it in a microwave-safe dish.
  • Cover the dish with plastic wrap and microwave on high for 6 minutes.
  • This will steam the fish.
  • Remove the dish from the microwave and transfer the cooked fish to a clean kitchen towel, leaving the liquid in the dish.
  • Twist the towel in opposite directions to wring out all the moisture so the fish is dry.
  • Transfer the fish to a mortar and pound it to separate the muscle fibers.
  • It should look like dry, fluffy threads and small bits of fish.
  • Add enough oil to fill one quarter of a high-sided pot.
  • Preheat the oil to 375°F (190°C).
  • The bubbling oil will expand significantly, so be sure to only fill the pot about a quarter full, leaving several inches of room.
  • Set out a sheet pan with a wire rack or paper towels.
  • Divide the fish into three portions.
  • Put the first third into a spider or a small bowl.
  • When the oil has reached temperature, take a pot lid in one hand as a shield and use the other hand to carefully scatter the fish evenly across the hot oil.
  • If the oil threatens to overflow the pot, pause on adding more fish until the bubbles subside a bit.
  • With a slotted spoon or spider, gently loosen the raft from the sides of the pan so it can float freely.
  • When it is a light golden brown, flip the raft over to crisp the bottom.
  • When it is golden brown on both sides, remove it with the slotted spoon or spider, drain well over the pot, then transfer to the wire rack or paper towels.
  • Let the oil come up to temperature again and repeat with the remaining fish.
  • Serve immediately over the mango salad and garnished with the cashews.
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Course; Fruit / Salad
Cuisine; Thailand

Hoy Lai Pad Prik Pao

Hoy Lai Pad Prik Pao

Clams InRoasted Chili Sauce 
Southern Thailand issurrounded by water with the Gulf of Thailand and the Andaman Sea on eitherside. Phenomenal fishing, diving and ocean sports are everywhere. There’s greatshellfish, finfish and other seafood. This is my favorite way to eat clams,because the sweet, spicy and sticky sauce gets stuck in the open clams. Smashsome jasmine rice into the clams—the rice grabs the sauce and makes a deliciousbite.
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Ingredients

  • 2 lb 907 g fresh clams
  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 4 cloves garlic minced
  • 4 red Fresno or jalapeño chilies thinly sliced
  • 2 fresh Thai chilies finely sliced
  • ¼ cup 60 ml Thai chili paste in soybean oil
  • 2 tbsp 30 ml oyster sauce
  • 2 tsp 10 ml Thai soybean sauce
  • 2 tsp 10 ml fish sauce
  • 2 tsp 10 g white sugar
  • 2 cups 48 g Thai sweet basil, stems removed and leaves torn
  • Pinch white pepper

Instructions

  • Rinse the clams twice in clean water and scrub well.
  • Remove any sand and make sure they are closed and alive.
  • Discard any clams with cracked shells.
  • Warm a 9- to 11-inch (23- to 28-cm) skillet over high heat.
  • Swirl in the oil.
  • When you see wisps of white smoke, add the garlic, chilies and clams.
  • Sauté until the garlic starts to brown, about 1 minute.
  • Add the chili paste in soybean oil, oyster sauce, Thai soybean sauce, fish sauce and sugar and stir until well combined.
  • Cover and continue cooking for about 1 minute, until the clams start to open.
  • The sauce will get sticky and coat the clams.
  • Remove the lid, reduce the heat to low and stir in the basil leaves and white pepper.
  • Give the mixture a few tosses to incorporate the basil.
  • Taste and adjust the seasoning to your preference.
  • Serve hot and make sure to discard any unopened clams.
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Course; Fish
Cuisine; Thailand