Pad Cha Talay (Thai Spicy Seafood Stir Fry)
Prawns, squid and mussels stir-fried hot and fast with garlic, fresh chilli, krachai, green peppercorns and holy basil. A fiery Thai seafood restaurant favourite.
Ingredients
Pantry bits
- 250g green prawns, peeled and deveined, tails on
- 200g squid tubes, scored and cut into pieces
- 250g black mussels, cleaned (optional)
- 5 cloves garlic
- 4-6 red bird's eye chillies
- 2 long red chillies, sliced on an angle
- 2 tbsp neutral oil
- 40g krachai (fingerroot), cut into matchsticks
- 2-3 sprigs fresh green peppercorns, or 1 tbsp brined green peppercorns
- 4 makrut lime leaves, torn
- 1 1/2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp palm sugar or sugar
- 2 tbsp water
- 1 large handful holy basil or Thai basil leaves
Instructions
- Pound the garlic and bird's eye chillies to a rough paste in a mortar and pestle.
- Mix the oyster sauce, fish sauce, sugar and water in a small bowl.
- Heat the oil in a wok over high heat. Fry the chilli-garlic paste for 20-30 seconds until fragrant, without letting it burn.
- Add the krachai, green peppercorns and lime leaves and toss for 30 seconds.
- Add the mussels (if using) and the sauce, cover and cook for 2 minutes until they start to open.
- Add the prawns and squid and stir-fry for 2-3 minutes, just until the prawns turn pink and the squid curls.
- Toss through the long red chilli and basil, take off the heat and serve straight away with jasmine rice.
About this dish
Pad cha (ผัดฉ่า) means a hot, sizzling stir-fry, and talay means seafood. It's the fiery, herby dish you order at a Thai seafood restaurant when pad kra pao isn't punchy enough: prawns and squid tossed with garlic, chilli, fresh green peppercorns and krachai (fingerroot), a knobbly, peppery root that gives the dish its signature flavour.
The sauce is just oyster sauce, fish sauce and a little palm sugar, so the aromatics do the work. Cook it fast over high heat, as in our wok hei guide. For more Thai seafood, try tom yum goong or yum talay.
Tips for the best result
- Have everything ready before the wok goes on. The whole cook is under 8 minutes.
- Don't overcook the seafood. Squid goes rubbery after about 3 minutes.
- Add the basil off the heat so it wilts but stays green.
Substitutions
- Krachai: frozen or brined krachai from Thai grocers works well. Or use a little extra ginger with a few slices of galangal.
- Fresh green peppercorns: brined ones in jars, rinsed.
- Seafood: use any mix, or firm white fish pieces.
Storage
Best eaten as soon as it's cooked. Leftovers keep for 1 day in the fridge; reheat quickly in a hot wok.
Pad cha talay FAQs
What is krachai?
Krachai, also called fingerroot or lesser galangal, is a root in the ginger family. It grows in bunches of thin fingers and tastes peppery and earthy. It's essential in pad cha and jungle curry.
How spicy is pad cha?
Very, in Thailand. Use 2 bird's eye chillies for medium heat, or leave out the bird's eye chillies and use only the long red ones for mild.
Where can I buy krachai and green peppercorns in Australia?
Thai grocers sell both, fresh in season or frozen and brined year-round. Look for "krachai", "fingerroot" or "kaempferia" on the label.
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