The Best Recipes for Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)

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Hoy Lai Pad Nam Prik Pow (Clams with Chili Paste and Basil)

"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 its delicious taste--I love making this dish."

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 (optional)
3 Chee Fah chiles (mild red chiles)
1 tablespoon white sugar
1 cup Bai Kraprao (holy basil leaves), or to taste

Instructions :

Prep : 10M	Cook : 6M	Ready in : 20M

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.

Notes :

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.

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