Pad Cha Talay Recipe

Ingredients

• 3 tablespoon Oil
• 12 cloves Garlic
• 10-15 Thai Birds Eye Chilis
• 9 Shrimp ((raw))
• 9 pieces Carved Squid ((cooked and usually frozen))
• 12 Mussels ((shelled and cooked))
• 1/2 cup Sliced Bamboo
• 2 cups Sliced Carrots
• 1/2 cup Young Green Peppercorns ((typically in a brine))
• 1/2 cup Sliced Finger Root ((rinsed from the brine))
• 1-3 Jalapenos (sliced)
• 1-4 Red Spur Chilis ((or a mild chili pepper))
• 4 Makrut Lime Leaves (torn into pieces)
• 1 small White Onion (sliced)
• 1/4 teaspoon Ground Black Pepper
• 1 cup Thai Basil Leaves (packed)
• 3 tablespoon Oyster Sauce
• 2 tablespoon Golden Mountain Soy Sauce (or soy sauce)
• 1 teaspoon Fish Sauce
• 1 teaspoon Sweet Soy Sauce
• 1 teaspoon Dark Soy Sauce
• 4 tablespoon Water

Instructions

1. 1

   If the seafood is frozen, thaw it according to the package directions.

2. 2

   Mix all the the stir-fry sauce ingredients together in a bowl and set aside.

3. 3

   Remove the stems from the Thai peppers and peel the garlic. Place in a food chopper or processor and pulse until everything is ground up. You can also use a mortar and pestle.

4. 4

   Prep the remaining ingredients: slice carrots, onion, jalapenos, and red chilis. Remove the Thai basil leaves from the stem. Rinse the finger root and slice into smaller pieces. Remove the green pepercorns from the brine and set aside.

5. 5

   Heat a large skillet over medium heat with oil. Add the ground garlic and Thai chili peppers. Stir for one minute in the oil. (make sure you have the vent on)

6. 6

   Add the shrimp and cook until it is pink. Then add the squid and mussels, bring heat up to medium high.

7. 7

   Pour in all of the stir fry sauce and water. Toss to combine for 2 minutes.

8. 8

   Add bamboo, carrots, sliced jalapenos, sliced chilis, torn lime leaves, green pepercorns, and the finger root. Toss to combine for 2 minutes.

9. 9

   Add the sliced onion, black pepper, and Thai Basil leaves. Toss to combine, turn off the heat and taste for seasoning. Serve warm with Jasmine rice.