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.