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Pad cha talay with rice

Pad cha talay is a Thai seafood stir fry with chili, ginger, and basil, served with jasmine rice. This recipe serves 4, takes 30 minutes, is easy to make, and costs €5.30 per person. The key is cooking the seafood over very high heat for a very short time, so it sears instead of releasing water.

Tonight, Thai style stir fried seafood with fresh green peppercorns, ginger, and basil, nicely spicy, served with rice.

Pad cha talay with rice
Total time
30 min
Difficulty
Easy
Cost per person
€5.30
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Pad cha talay plays on contrast, seafood that's just barely seared and still firm against a punchy paste of garlic, ginger, and chili that brings real heat without drowning out the briny flavor. Fresh green peppercorns add a rounder, almost fresh note that balances the spice, and the basil tossed in at the end gives off that anise scent you instantly recognize in Thai cooking.

This is a weeknight dish that breaks up the routine, as long as you have some seafood and Thai aromatics on hand. Since it's fairly spicy, it works best for adults or kids already used to heat, more of a dinner for grown ups than a family meal for everyone. It takes little time but demands your full attention at the stove.

The ingredients

4 people

Frozen foods

  • Frozen mixed seafood 600 g

Fish counter

  • Raw peeled shrimp 250 g

Pantry

  • Fresh green peppercorns in clusters or jarredoften in the pantry 2 tbsp
  • Red curry pasteoften in the pantry 1 tbsp
  • Fish sauceoften in the pantry 2 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Jasmine riceoften in the pantry 300 g
  • Sunflower oiloften in the pantry 3 tbsp

Fruits and vegetables

  • Fresh ginger 30 g
  • Garlic 3 cloves
  • Fresh chili 2
  • Thai basil or basil 12 sprigs

Allergens Shellfish, Mollusks, Fish, Soy

The step by step recipe

  1. Thaw the mixed seafood and pat it very dry.

    A paper towel keeps it from releasing water in the wok.

  2. Cook the jasmine rice in salted water, then drain it. 11 min

    Keep it covered so it stays moist.

  3. Pound the garlic, ginger, chili, and curry paste together, then fry the paste in very hot oil. 2 min

    The aroma should rise up, but don't let it burn.

  4. Add the mixed seafood and shrimp, stir fry over high heat, then pour in the fish sauce, soy sauce, and green peppercorns. 5 min

    Keep stirring constantly, the cooking time is very short.

  5. Off the heat, toss in the basil, mix, and serve with the rice.

    Basil goes in last, the residual heat is enough to release its aroma.

Our tips to get it right

  • Pound the garlic, ginger, chili, and curry paste together before you start cooking, the mix needs to be ready since everything moves fast after that.
  • Use a wok or a wide pan, the seafood needs room to sear instead of stewing in its own liquid.
  • Taste before serving and adjust the fish sauce or chili to your liking, red curry paste brands vary a lot in heat.

The variations

  • Swap the mixed seafood and shrimp for chunks of firm white fish like cod for an easier version to cook.
  • For a vegetarian version, replace the seafood with firm tofu and mushrooms, and use soy sauce instead of fish sauce.
  • For a faster version, use leftover cooked rice and warm it through with the stir fry at the very end.

What to serve it with

  • Extra plain jasmine rice
  • Unsweetened iced green tea
  • Crunchy sliced cucumber

Storage

Store leftovers in the fridge in a sealed container for up to 1 day, seafood doesn't keep well much longer. This dish doesn't freeze well, the seafood turns rubbery once thawed. Reheat quickly over high heat in a pan, never in the microwave for too long.

Questions about this dish

Can you use black pepper instead of fresh green peppercorns?

You can, but the flavor changes quite a bit, fresh green peppercorns are milder and fresher tasting. If you can't find fresh ones, drained brined green peppercorns are a closer match than ground black pepper.

Can you make pad cha talay ahead of time?

It's best to cook this dish right before serving, stir fried seafood loses its texture if it sits around. You can prep the garlic, ginger, chili, and curry paste mixture ahead and keep it in the fridge.

Can you use only shrimp instead of the mixed seafood?

Yes, you can use just shrimp and increase the total amount, the dish keeps its character. The texture will be a bit less varied but it's just as flavorful.

Is this dish kid friendly?

This dish is fairly spicy with the fresh chili and red curry paste, so it's not necessarily a good fit for kids sensitive to heat. For a milder version, cut back on the chili and curry paste.

How long does it take to make a pad cha talay with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pad cha talay with rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pad cha talay with rice cost?

About €5.30 per serving, or €21.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, mollusks, fish, soy. Always check the labels of the products you buy.

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