HOW TO MAKE PAD CHA | THAI SEAFOOD STIR FRY | ผัดฉ่าทะเล

scallops

🥗Healthier: shrimp

💰Cheaper: chicken breast

Shrimp provides a similar texture and flavor, while chicken is more budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative, and salt is a basic seasoning.

Start by preparing the kaffir lime leaves, noting that the creator is low on them and has been picking from their trees.

Introduce spur chilies, explaining they are not too spicy and add color to the dish.

Tear the kaffir lime leaves to bruise them, allowing their flavors to infuse into the dish.

Introduce young green peppercorn, explaining they are the unripe fruit of a pepper vine and add a floral flavor and crunch.

Smash the aromatics (including garlic and shallots) to release their natural oils and flavors.

Add water to the smashed ingredients to collect the flavors, which will be used later in the dish.

Prepare the seafood: shock the squid tentacles in boiling water briefly to remove impurities.

Heat a pan until scorching hot for the stir-fry, noting that 'cha' means sizzling when ingredients touch the hot pan.

Add the smashed aromatics to the hot oil, which will create intense flavors and aromas, causing coughing and sneezing due to the intensity of the ingredients.

Add the scallops to the pan, explaining they will impart umami flavor into the dish.

Season the dish, reminding viewers to adjust flavors to their liking.

Add the young green peppercorn directly to the pan without smashing, allowing them to infuse their flavors into the dish.

Add the shrimp, scallops, and squid tentacles to the pan, noting they are bouncy and flavorful.

Add thai basil last to maintain its freshness and greenery in the dish.

Combine all ingredients, allowing them to work together to create an intensely fragrant dish.

Cooking Techniques

Spice Level:

Allergens