Thailand for farang

Hoi lai pad nam prik pao

Hoi lai pad nam prik pao is safe to eat as long as you don’t open the ones that are closed. I love the flavour of the thai basil leaves in combination with the clams.

Hoi-lai-pad-nam-prik-pao-banner Klik hier voor het recept in het Nederlands. (Dutch version of the recipe.)


  • 300 gr venus clams
  • handful thai basil leaves
  • 2 tablespoon fish sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon chili paste
  • 1 teaspoon sugar
  • 2 thai chilies
  • 2 cloves of garlic
  • water

Hoi Lai Pad Nam Prik Pao ingr


  1. Wash the clams at least 3 times with salted water.
  2. Wash the basil and pick the leaves.
  3. Chop the chili.
  4. Peel and squish the garlic.
  5. Mix the sauce, sugar and chili paste in 1 bowl.

Hoi Lai Pad Nam Prik Pao prep

Preparation method

  1. Heat oil in a wok. When the oil is hot add the garlic and chilli. Stir fry for a few seconds.
  2. Add the sauces and stir fry a few seconds.
  3. Add the clams and keep stiring until they open up and turn more orange. If your sauce is starting to get dried up, add some water, just a little, you don’t want to have too much sauce.
  4. When the clams are done, turn off the heat and add the basil leaves. Stir for a few seconds until the leaves are weak.


Tags (0 tags)
Position (1 tags)

← Back to Recipes