Prep 15 mins
Cook 1 min
This is a wonderful recipe from Thailand that captures the favors and spiciness of the food there. Prepared as directed, this dish is spicy, but not overpowering and the snow peas are crunchy and flavorful. I consider it moderate in it's peppery heat. This dish is often found served by seaside food vendors in Pattaya beach and other coastal towns. The Thais will include a very small amount of lots of different sea animals that add up to a lot of fish when added together. Resist the urge to put a ton of seafood into the mix unless doubling or tripling the recipe. I'll often serve the bivalves with their shells on (except for the scallops). Once you add the seafood to the boiling stock, you are about 30 seconds or less from being done - do NOT overcook or the bivalves will chew like rubber.
- 1 cup chicken stock
- 1 tablespoon roasted chili paste
- 1 tablespoon minced garlic
- 1 tablespoon Thai fish sauce (Nam Pla)
- 6 -7 fresh snow pea pods
- 2 cups of fresh seafood, use small numbers of each (mussels, squid, clams, shrimp, crab meat, crawfish tails, scallops)
- 1 cup fresh Thai basil
- 1 -2 sliced jalapenos or 1 -2 serrano chili pepper
- 1 pinch msg (optional)
- 2 cups steamed cooked jasmine rice
- Heat a wok VERY hot over a high gas flame.
- Pour in the chicken stock, chili paste, snow pea pods and minced garlic. Mixture should come to a boil quickly.
- Add the seafood and stir quickly for a few seconds.
- Add fish sauce, chili peppers and basil leaves (keep leaves whole).
- Stir for a few seconds.
- Serve immediately over steamed Jasmine rice.