Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil) recipe
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Ingredients
- 5 tablespoons vegetable oil 5 cloves garlic, minced 2 pounds small clams, thoroughly cleaned 3 tablespoons Nam Prik Pao (roasted chile paste) 3 tablespoons fish sauce 3 Chee Fah chiles (mild red chiles) 1 tablespoon white sugar 1 cup Bai Kraprao (holy basil leaves), or to taste
Nutrition Info
- 317.6 caloriescarbohydrate: 15.6 gcholesterol: 79.2 mgfat: 13.8 gfiber: 0.5 gprotein: 31.4 gsaturatedFat: 2 gservingSize: -sodium: 747.2 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)
Directions
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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.