Ingredients Jump to Instructions ↓

  1. Clams Recipe: Hoy Lai Ped (Spicy Clams in Thai Roasted Chili Paste) Ingredients: 1 1/2 pound clams 2 tablespoons nam prik phao 2 oz Thai basil (remove stems, just use the leaves) 6 bird's eye chilies (lightly pounded) 2 cloves garlic (finely chopped) 1 teaspoon sugar or to taste 1/2 teaspoon fish sauce (optional or to taste) 3 tablespoons oil

Instructions Jump to Ingredients ↑

  1. Clean and rinse the clams well, scrubbing the surface. Set aside. Heat wok over high heat and add oil. Stir-fry the garlic until aromatic, then add nam prik phao and bird’s eye chilies. Continue stirring for 1 minute and add clams into the wok. Stir-fry until the clams open, then add Thai basil leaves, fish sauce and sugar to taste. Do a few quick stirs, dish out and serve immediately with steamed white rice. Cook’s Notes: You can get nam prik pao from Asian supermarkets or online here . If you wanted to make it from scratch, please click here for Pim’s secret recipe. If you are in Penang and wish to go on a clam digging excursion, please contact me .


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