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Quick & Easy Spicy Garlic Basil Clams, Pad Hoy Lai, Neena's Thai Kitchen

​‪@NeenasThaiKitchen‬ RECIPE - Spicy Thai Garlic Basil Clams - Pad Hoy Lai Nam Prik Pao GET NOTIFICATION: Subscribe to get notified when I upload new videos and recipes! https://www.youtube.com/c/NeenasThaiK... Other Popular Videos Spicy Thai Chicken Fried Rice    • Spicy Thai Chicken Basil Fried Rice | Kao ...   Easy Thai Chicken Basil    • Easy Thai Basil Chicken & Fried Egg (Pad G...   Simple Thai Fried Rice (Kao Pad)    • Simple Thai Fried Rice Chicken (Kao Pad)   Follow Me ----------------------------------------------------------------------------------------------------- Instagram:   / neenasthaikitchen   Facebook:   / neenasthaikitchen   YouTube:    / neenasthaikitchen   ----------------------------------------------------------------------------------------------------- ================================================================== Seafood and clams are very popular in Thailand. Thai garlic basil clams, or Pad Hoy Lai is easy to prepare and requires a few key ingredients. Adding basil to this dish makes it more delicious. We traditionally add Thai roasted chili paste or Nam Prik Pao to elevate the taste of a fresh seafood incgredient. You can get it from Asian supermarkets or online. But if you don’t have it, you can add any roasted chili or soybean paste instead. Ingredients: 1.5 – 2 lb clams (I like manila clams) 2-3 tbsp cooking oil 2 tbsp minced garlic 2-3 Thai chili or red jalapeno 1 cup basil only leaves Sauce ingredients: 1 tbsp oyster sauce 1-2 tbsp smoked chili (nam prik pao) or any smoked chili ½ tbsp sugar or to taste Cooking instruction: INSTRUCTIONS 1. Clean and rinse the clams well, remove dirt & sand, scrubbing the surface. Set aside. 2. For Manila Clams or big clams: Large clams normally release a lot of water out after they are cooked. We would like to get rid of some juice first. Heat wok over high heat and add a little of oil. Add clams and cook until cooked or opened. Transfer them to a plate and save some of the clam juice for later. 3. Use the same wok, add 2 tbsp cooking oil. Add garlic and chili, stir-fry the garlic until aromatic, then add nam prik phao and all sauce ingredients and a couple tbsp of clam juice. 4. Add cooked clam and basil. Do a few quick stirs, dish out and serve immediately with steamed white rice. 5. For small clams: No need to cook the clam first. Heat up the wok, add 2-3 tbsp cooking oil. Add garlic and chili, stir-fry the garlic until aromatic, then add nam prik phao and all sauce ingredients. 6. Add clams, stir until cooked or opened. 7. Add basil. Do a few quick stirs, dish out and serve immediately with steamed white rice. #thaifood #clamrecipes #neenasthaikitchen