This is one of my favorite dishes, and lucky for me, there are plenty of clams around since I live close to the sea! If I go to the da-lat-nat (market) I can buy a bag of clams for 50 baht (about $1.50). In Thailand its super easy to make because the rest of the ingredients are basic necessities in every Thai kitchen.
Pad Hoy Lai ผัดหอยลาย
vegetable oil นำ้มันพืช
chili peppers พริก
oyster sauce ซอสหอย
palm sugar น้ำตาล
Thai seasoning* ผงปรุงรส
fresh basil ใบโหระพา
*’Pong-brung-rot.’ I really have no clue what this is, or where you can buy it other than Thailand. The literal translation is “mixed powder flavor.” It is used in many different dishes, especially to give it a salty flavor. Fish sauce can be used as an easy substitute.
- Wash a small handful of chili peppers and garlic. (No need peel the garlic. In Thailand many times people crush the garlic up with the peeling still on.) Using a pestal and morter mash them up together.
- Heat the vegetable oil (about 1/3 cup) in a pan. Add the crushed chili pepper and garlic. Stir for about 2 minutes.
- Add the clams, still in their shells.
- Add a generous amount of oyster sauce, followed by about 1-2 tbsp. of sugar and the seasoning.
- Add the fresh basil and stir 1-2 minutes, until the clams are open.