Prep time: 10 minutes
Cook time: 20 minutes
Rosa's Thai Cafe
Authentic Thai cuisine
seafood, stir fries,
Difficulty: Super Easy
‘Pad Cha’ in Thai means ‘sizzling stir fry’; it’s the sound the ingredients make when they hit the hot wok. It’s always a joy to make this dish, not only is it the perfect blend of key Thai herbs and spices, it’s also guaranteed to make your kitchen smells wonderful!
1 tablespoon sliced coriander root (or stalks)
3 garlic cloves
1½ tablespoons chopped galangal (or very young ginger)
3 pieces of lesser galangal, finely sliced (leave out if unavailable)
2 lemongrass stalks, chopped
3 hot red chillies
3 tablespoons vegetable oil
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1 teaspoon black peppercorns, crushed
1 container of mixed seafood (or 5 prawns, 5 mussels, 5 scallops, and 150g squid)
1 tablespoon Thai fish sauce
4 baby green peppercorn sprigs roughly chopped
½ onion, sliced
1 tablespoon Chinese rice wine
2 tablespoons water or stock
Sweet basil leaves (Thai or Italian ones)
Steamed jasmine rice
- Using a mortar and pestle or a food processor, pound or blitz the coriander root, garlic, chopped galangal, lemongrass and chillies into a paste.
- Heat the oil in a wok set over a medium heat. Stir-fry the paste you have made for a few seconds until it is fragrant, then stir in the oyster sauce, soy sauce, sugar and black peppercorns.
- Add the squid, prawns, mussels and scallops, tossing to combine.
- Season with the fish sauce, then add the lesser galangal, green
peppercorns and onion and combine well.
- Pour in the Chinese rice wine and a bit of water to loosen the sauce.
- Cook over a medium heat for a few minutes until everything is cooked through.
- Add sweet basil leaves and turn off heat. Serve hot with jasmine rice.
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