Stir fried clams with chilli paste (Hoi lai pad prik pao): a taste of island life on Koh Samui
- InFusion
- Oct 5
- 3 min read
Updated: Oct 12
A Thai stir fry that brings the sea to the table
Few dishes capture the everyday rhythm of Thai coastal life as well as Hoi lai pad prik pao. This simple yet aromatic stir fry is one of the dishes you will find everywhere on Koh Samui, from family kitchens to seaside restaurants and street food stalls.
Seafood is part of the island’s identity. At the Bangrak fish market, on Koh Samui, vendors prepare this dish to order, ready to take away or to enjoy right there with a plate of jasmine rice. It is a perfect example of Thai everyday cooking, fast, generous and full of flavour.
This recipe reflects the natural abundance of an island surrounded by the sea. It is extremely simple, based on a handful of ingredients that combine freshness, spice and fragrance in a few minutes of wok cooking.
The soul of the dish: chilli paste and Thai basil
At the heart of Hoi lai pad prik pao lies nam prik pao, Thailand’s famous roasted chilli paste. Its taste is sweet, smoky and slightly caramelised, almost like a savoury jam. It is one of the most important condiments in Thai cooking, used in curries, soups, salads and stir fries alike.
The depth of its flavour comes from the way the chillies are prepared, they are grilled or fried until aromatic before being pounded with garlic and shallots. This step gives a round, rich taste that is impossible to achieve with raw ingredients. In our cooking school we make our own version, following a traditional recipe that you can find on our blog.
The other essential element is Thai basil, which adds a gentle aniseed and liquorice note. When added at the end of cooking, it releases a perfume that balances the heat of the chilli paste and the sweetness of the sauce. This harmony between freshness and spice is what makes Thai stir fries so distinctive.
Stir fried clams with chilli paste recipe - Hoi lai pad prik pao - หอยลายผัดพริกเผา - Serves 2
Ingredients (serves two)
1 tablespoon oil
20 g garlic
Fresh bird’s eye chillies, to taste
1 fresh red cayenne pepper, sliced on the diagonal
Seasoning
3 tablespoons chilli paste
2 tablespoons oyster sauce
600 g clams, cleaned (soaked for 2 hours in salted water, changing the water several times and rinsing with fresh water at the end to remove all sand)
1 handful of Thai basil leaves
Preparation
Pound the garlic and bird’s eye chillies. Heat the oil and, over medium heat, stir fry the pounded mixture and the cayenne pepper until fragrant.
Add the seasoning and stir briefly.
Over high heat, add the clams and cook covered for two minutes or until the shells open. Reduce the heat and add the basil. Toss quickly. Discard any closed clams.
Transfer to a serving dish and serve immediately.
Tips for success
The secret to perfect stir fried clams with chilli paste lies in the preparation of the clams. Soak them in salted water for about two hours, changing the water several times to remove all sand. This step is essential for a clean, delicate flavour.
Cook the clams only briefly: overcooking makes them rubbery. Two minutes in a hot wok with the lid on is enough for them to open and absorb the sauce. Any that remain closed should be discarded, as they were not fresh before cooking.
Would you like to learn more about Southern Thai cuisine?
Read our article dedicated to the cuisine of the South, a region where the sea, spices and Malay and Chinese influences combine to create dishes that are vibrant, complex and deeply rooted in tradition.
From our kitchen to yours
You can learn how to make this recipe during one of our private cooking classes on Koh Samui, taught with a beautiful sea view. It is one of the dishes our students enjoy the most for its simplicity and for the way it reflects the flavours of island life.
And for those who cannot join us on the island, this recipe is also featured in our book Recipes from the South, which includes fifty authentic dishes from Southern Thailand. Download your copy and bring the flavours of Koh Samui to your kitchen.
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