Learn . Laugh . Eat

Seafood Pad Cha (Ta lay pad cha)

Prep:

Cook:

Pad Cha in Thai refers to the practice of making your wok so hot that when you add the ingredients, they literally explode. That’s what makes this dish so tasty. The flavours, especially the chilli, suddenly explode. This dish can be made with mixed seafood or just lobster! A thank you to Chef Saiphin Moore from Rosa's Thai Cafe for the recipe!

  • 1 tablespoon sliced coriander root
  • 3 garlic cloves
  • 1½ tablespoons
  • chopped galangal
  • 2 lemon grass stalks, chopped
  • 3 hot red chillies
  • 3 tablespoons vegetable oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon black
  • peppercorns, crushed
  • 150g (5oz) squid, cut into bite-sized pieces
  • 5 prawns, shelled, deveined and heads removed, but with tails intact
  • 5 mussels
  • 5 scallops, sliced into bitesized pieces if large
  • 1 tablespoon nam pla (Thai fish sauce)
  • 3 pieces of lesser galangal,finely sliced
  • 4 baby green peppercorn sprigs (available from Asian supermarkets), roughly chopped
  • ½ onion, sliced
  • 1 tablespoon Chinese rice wine
  • 2 tablespoons water or stock

Serving

  • Sweet basil leaves
  • Steamed jasmine rice

Preparation

Using a mortar and pestle or a food processor, pound or blitz the coriander root, garlic, chopped galangal, lemon grass and chillies into a paste.

Cooking

Heat the oil in a wok set over a medium heat.

Stir-fry the paste you have made for a few seconds until it is fragrant, then stir in the oyster sauce, soy sauce, sugar and black peppercorns.

Add the squid, prawns, mussels and scallops, tossing to combine.

Season with the fish sauce, then add the lesser galangal, green peppercorns and onion and combine well.

Pour in the Chinese rice wine and measurement water. Cook over a medium heat for a few minutes until everything is cooked through.

Serving

Garnish with sweet basil leaves and serve hot with jasmine rice.

Enjoyed this recipe? Come learn from Saiphin herself during her special School of Wok masterclass Book your place here: http://bit.ly/rosasthaicafemasterclass


  • 1 tablespoon sliced coriander root
  • 3 garlic cloves
  • 1½ tablespoons
  • chopped galangal
  • 2 lemon grass stalks, chopped
  • 3 hot red chillies
  • 3 tablespoons vegetable oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon black
  • peppercorns, crushed
  • 150g (5oz) squid, cut into bite-sized pieces
  • 5 prawns, shelled, deveined and heads removed, but with tails intact
  • 5 mussels
  • 5 scallops, sliced into bitesized pieces if large
  • 1 tablespoon nam pla (Thai fish sauce)
  • 3 pieces of lesser galangal,finely sliced
  • 4 baby green peppercorn sprigs (available from Asian supermarkets), roughly chopped
  • ½ onion, sliced
  • 1 tablespoon Chinese rice wine
  • 2 tablespoons water or stock

Serving

  • Sweet basil leaves
  • Steamed jasmine rice

Preparation

Using a mortar and pestle or a food processor, pound or blitz the coriander root, garlic, chopped galangal, lemon grass and chillies into a paste.

Cooking

Heat the oil in a wok set over a medium heat.

Stir-fry the paste you have made for a few seconds until it is fragrant, then stir in the oyster sauce, soy sauce, sugar and black peppercorns.

Add the squid, prawns, mussels and scallops, tossing to combine.

Season with the fish sauce, then add the lesser galangal, green peppercorns and onion and combine well.

Pour in the Chinese rice wine and measurement water. Cook over a medium heat for a few minutes until everything is cooked through.

Serving

Garnish with sweet basil leaves and serve hot with jasmine rice.

Enjoyed this recipe? Come learn from Saiphin herself during her special School of Wok masterclass Book your place here: http://bit.ly/rosasthaicafemasterclass

instagram pinterest TABLEFLIP Youtube Icon