Recipes, Stir frys

Pad Cha Talay

It still amazes me how many people I make this dish for that have never heard of it! It’s not one you’re likely to find in a Thai restaurant in London but it’s absolutely everywhere in Thailand!

It usually has some chunks of firm white fish thrown in as well but I find it easier to stir fry without it. If you’ve got a bit of cod or hake floating about feel free to use it!

 

 

Spicy King Prawn and Squid stir fry with green peppercorns - Pad Cha Talay
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
    Servings
    2 people
    Servings
    2 people
    Spicy King Prawn and Squid stir fry with green peppercorns - Pad Cha Talay
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 2
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
      Servings
      2 people
      Servings
      2 people
      Ingredients
      Servings: people
      Units:
      Instructions
      1. Smash the chilli, garlic and peppercorns it a paste in a pestle and mortar.
      2. Blanch the Prawns and Squid in boiling water until the prawns are just turned pink and the squid has curled up, 30 seconds to a minute. Remove and plunge into the ice water.has
      3. Heat 2 tablespoons of oil on a medium heat and add the paste. Cook for a minute.
      4. Add the Krachai if using. Cook for another couple of minutes moving it all the time.
      5. Turn up the heat, add the squid prawns and peppercorns, keep it all moving. After 30 seconds add the fish sauce, oyster sauce, and palm sugar.
      6. Add a little water to get a sauce going.
      7. Once it’s all bubbling nicely take it off the heat, chuck in the Thai Basil, squeeze over the lime and serve with Jasmine rice.