What Is This Dish?

[corkscrew]

Any guesses?

[suegha]

I don't know, but it sure looks good!

[BambinA]

i guess .. hoi ma lang pooh phad prik phao

(fried mussels with Roasted Chilli Paste )

[suegha]

i guess .. hoi ma lang pooh phad prik phao

(fried mussels with Roasted Chilli Paste )

Is it hot and spicy?

[BambinA]

Is it hot and spicy?

basically "num prik phao" is not hot dear..sweet tatse (except some recipe,the add more chilli)

anyhow...this dish may apply from "hoy lai phad num prik phao"

Clams Stir-fried with Roasted Chilli Sauce and Basil

Ingredients

2 lb. fresh clams

2-3 Tbs. peanut oil

8 cloves garlic, chopped

6-10 Thai chillies, cut in half crosswise and bruised with a knife blade

2-3 Tbs. roasted chilli paste (nahm prik pow)

2 Tbs. water, or soup stock

1-2 tsp. sugar, to taste

1 packed cup Thai basil leaves (bai horapa), flower buds may also be used

1 Tbs. fish sauce, as needed to taste

Rinse the clams well, scrubbing any gritty sand off the shells. Soak in cold salted water for half to one hour. Discard any opened shells that would not close back together when pressed between the fingers. Then rinse in several changes of cool water and drain. Heat a wok over high heat until its surface begins to smoke. Swirl in the oil to coat the wok surface and wait 15-20 seconds for it to heat. Add the garlic and Thai chillies, followed a few seconds later with the roasted chilli sauce and water or soup stock. Sprinkle in a teaspoon of sugar. Stir well and when the ingredients in the wok look well blended, toss in the clams. Stir to mix with seasonings. Stir-fry for a minute or so, then cover and reduce heat to medium. Uncover every 20 seconds or so to stir.

When the clams begin to spit out water, uncover and increase heat to high, and when some of them begin to open, stir in the basil. Taste the sauce to see if it is salty and sweet enough. Adjust by adding fish sauce and/or sugar to taste. Continue to stir-fry until the clams have fully opened their shells. Do not overcook as they will shrink and become tough. Transfer to a serving dish and serve while still hot.

Serves 5-6 with other dishes and steamed rice in a shared family-style meal.

[corkscrew]

i guess .. hoi ma lang pooh phad prik phao

(fried mussels with Roasted Chilli Paste )

Absolutely right, pretty girl.

Edited August 9, 2006 by corkscrew

[suegha]

Is it hot and spicy?

basically "num prik phao" is not hot dear..sweet tatse (except some recipe,the add more chilli)

anyhow...this dish may apply from "hoy lai phad num prik phao"

Clams Stir-fried with Roasted Chilli Sauce and Basil

Ingredients

2 lb. fresh clams

2-3 Tbs. peanut oil

8 cloves garlic, chopped

6-10 Thai chillies, cut in half crosswise and bruised with a knife blade

2-3 Tbs. roasted chilli paste (nahm prik pow)

2 Tbs. water, or soup stock

1-2 tsp. sugar, to taste

1 packed cup Thai basil leaves (bai horapa), flower buds may also be used

1 Tbs. fish sauce, as needed to taste

Rinse the clams well, scrubbing any gritty sand off the shells. Soak in cold salted water for half to one hour. Discard any opened shells that would not close back together when pressed between the fingers. Then rinse in several changes of cool water and drain. Heat a wok over high heat until its surface begins to smoke. Swirl in the oil to coat the wok surface and wait 15-20 seconds for it to heat. Add the garlic and Thai chillies, followed a few seconds later with the roasted chilli sauce and water or soup stock. Sprinkle in a teaspoon of sugar. Stir well and when the ingredients in the wok look well blended, toss in the clams. Stir to mix with seasonings. Stir-fry for a minute or so, then cover and reduce heat to medium. Uncover every 20 seconds or so to stir.

When the clams begin to spit out water, uncover and increase heat to high, and when some of them begin to open, stir in the basil. Taste the sauce to see if it is salty and sweet enough. Adjust by adding fish sauce and/or sugar to taste. Continue to stir-fry until the clams have fully opened their shells. Do not overcook as they will shrink and become tough. Transfer to a serving dish and serve while still hot.

Serves 5-6 with other dishes and steamed rice in a shared family-style meal.

As ever Bambi, you are a gem!

[corkscrew]

Is it hot and spicy?

basically "num prik phao" is not hot dear..sweet tatse (except some recipe,the add more chilli)

anyhow...this dish may apply from "hoy lai phad num prik phao"

Clams Stir-fried with Roasted Chilli Sauce and Basil

Ingredients

2 lb. fresh clams

2-3 Tbs. peanut oil

8 cloves garlic, chopped

6-10 Thai chillies, cut in half crosswise and bruised with a knife blade

2-3 Tbs. roasted chilli paste (nahm prik pow)

2 Tbs. water, or soup stock

1-2 tsp. sugar, to taste

1 packed cup Thai basil leaves (bai horapa), flower buds may also be used

1 Tbs. fish sauce, as needed to taste

Rinse the clams well, scrubbing any gritty sand off the shells. Soak in cold salted water for half to one hour. Discard any opened shells that would not close back together when pressed between the fingers. Then rinse in several changes of cool water and drain. Heat a wok over high heat until its surface begins to smoke. Swirl in the oil to coat the wok surface and wait 15-20 seconds for it to heat. Add the garlic and Thai chillies, followed a few seconds later with the roasted chilli sauce and water or soup stock. Sprinkle in a teaspoon of sugar. Stir well and when the ingredients in the wok look well blended, toss in the clams. Stir to mix with seasonings. Stir-fry for a minute or so, then cover and reduce heat to medium. Uncover every 20 seconds or so to stir.

When the clams begin to spit out water, uncover and increase heat to high, and when some of them begin to open, stir in the basil. Taste the sauce to see if it is salty and sweet enough. Adjust by adding fish sauce and/or sugar to taste. Continue to stir-fry until the clams have fully opened their shells. Do not overcook as they will shrink and become tough. Transfer to a serving dish and serve while still hot.

Serves 5-6 with other dishes and steamed rice in a shared family-style meal.

As ever Bambi, you are a gem!

Bambi really is the best. She would make a great wife.

[lomatopo]

~ 80 baht at my local Thai open air restaurant (made with clams rather than mussels). How much in Ft. Lauderdale? My guess would be $12.95.

[suegha]

As ever Bambi, you are a gem!

Bambi really is the best. She would make a great wife.

I agree!

[Patsycat]

That's a big rock!!

[suegha]

That's a big rock!!

Wrong forum Patsy!!!

[realthaideal]

I come up with 3 ideas on this dish for you. First off, it's a big fancy dish they made for a Farang in Thailand, so it's a little harder to guess what they're up to. I also spot some squid in the back of the dish so I'm gonna say whatever they called this dish, it's pad taleh - stir fried with mixed seafood.Yes, there's hoy malaeng poo, but they're the granish up front, there's lots more stuff lurking in those noodles.

Guess 1 I agree, could very well be pad prik pao - by the looks fo the darkness of the chili paste used. But this could also be a tasy blend with some tamarind in it too. That would add a slight sweet, sour to the taste and make it brown liek this.

Guess 2 COuld be Pad Kee Mao Taleh - I think I see some kraphao basil in there, that with chilies, and the assumed garlic, would make it Pad Kee Mao. Again that's leaving room for some cook's interpretation...ie soy sauce, something to darken it a bit.

Guess 3 Could've just been called Pad Phet for fried with red curry. Couldv'e been a curry paste with roasted chilies, or shallots making it darker, even tamarind or palm sugar too.

'Cause this is such a modern Farang fancy dish it could go any of these 3 ways. We'd all have to taste it to know for sure ! Does look tasty though.

So was it sweet ? tangy ? salty ? herby ?

Tell us more.

[sabaijai]

I come up with 3 ideas on this dish for you. First off, it's a big fancy dish they made for a Farang in Thailand, so it's a little harder to guess what they're up to. I also spot some squid in the back of the dish so I'm gonna say whatever they called this dish, it's pad taleh - stir fried with mixed seafood.Yes, there's hoy malaeng poo, but they're the granish up front, there's lots more stuff lurking in those noodles.

Guess 1 I agree, could very well be pad prik pao - by the looks fo the darkness of the chili paste used. But this could also be a tasy blend with some tamarind in it too. That would add a slight sweet, sour to the taste and make it brown liek this.

Guess 2 COuld be Pad Kee Mao Taleh - I think I see some kraphao basil in there, that with chilies, and the assumed garlic, would make it Pad Kee Mao. Again that's leaving room for some cook's interpretation...ie soy sauce, something to darken it a bit.

Guess 3 Could've just been called Pad Phet for fried with red curry. Couldv'e been a curry paste with roasted chilies, or shallots making it darker, even tamarind or palm sugar too.

'Cause this is such a modern Farang fancy dish it could go any of these 3 ways. We'd all have to taste it to know for sure ! Does look tasty though.

So was it sweet ? tangy ? salty ? herby ?

Tell us more.

Fellow food detectives, the dish in the photo appears to be a fancy version of phat khee mao tha-leh (ผัดขี้เมาทะเล). You can see the noodles, the bean sprouts and assorted seafood.

Phat khee mao uses regular sweet basil (โหระพา/horaphaa), not ka-phrao (กะเพรา / holy basil). No tamarind, typically.

[corkscrew]

Soft shell crab.