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Seafood sizzling stir fry ‘Pad Cha’


30 mins

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

  • To serve

  • Sweet basil leaves (Thai or Italian ones)

  • Steamed jasmine rice


  1. Using a mortar and pestle or a food processor, pound or blitz the coriander root, garlic, chopped galangal, lemongrass and chillies into a paste.
  2. 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.
  3. Add the squid, prawns, mussels and scallops, tossing to combine.
  4. Season with the fish sauce, then add the lesser galangal, green
  5. peppercorns and onion and combine well.
  6. Pour in the Chinese rice wine and a bit of water to loosen the sauce.
  7. Cook over a medium heat for a few minutes until everything is cooked through.
  8. Add sweet basil leaves and turn off heat. Serve hot with jasmine rice.


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