Pad Ped Talay Recipe (Thai Spicy Seafood Stir fry)
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Pad ped talay is an irresistible Thai spicy seafood stir-fry, packed with juicy shrimp, fiery red curry paste, and fragrant kaffir lime leaves. It’s incredibly easy-to-make, with a mix of sweet, sour, salty, and hot.
Pair it up with some rice, absolutely delicious.
Pad ped talay recipe
This recipe is my go-to for a delicious spicy seafood dish. It’s a game changer if you love authentic Thai flavors for your dinner, it’s so good!
Sweet, spicy, sour, and salty, basically it’s everything you and me love about Thai food.
It’s like an all-in-one seafood meal you want to eat again and again.
And you can totally load it with as many clams, mussels, crab meat, fish, scallops, shrimp, or squid you want to. Just toss it in the wok and enjoy the aroma.
Trust me, this is the perfect spicy dish for midweek or weekend dinners. It’s super easy and filled with flavors.
And it comes together quickly, too.
Don’t miss out.
Totally into spicy food? You’ll love my collection of spicy recipes, including my Thai basil recipe vegetarian and the best gaeng daeng recipe (red curry with chicken).
5 Reasons to try this spicy seafood stir-fry
- Perfect for seafood lovers. Every bite is packed with seafood flavors, aroma, and Thai spices.
- Thai restaurant quality. The flavors of this Thai spicy seafood stir-fry are of restaurant quality.
- Quick and easy. One-pan, simple steps and instructions, minimal cleanup.
- Healthy. This pad ped talay recipe is loaded with tasty seafood and healthy spices. It’s high in protein, healthy fats, and nutrients.
- Unique. You won’t find many similar recipes. This is a unique seafood stir-fry recipe with authentic Thai ingredients and the best flavor.
Can’t get enough of Thai food? Try more authentic Thai recipes.
Ingredients
For the exact measurements, please scroll down to the recipe card at the end of this post.
- Seafood – I used shrimp and squid, feel free to add others. You can sub the seafood for other protein like chicken or pork if you want to.
- Red curry paste – Use my homemade blend of herbs and spices, or get store-bought curry paste (Maesri or Mae Ploy) in Asian grocery stores or at Amazon.
- Kaffir lime leaves – You can find these fresh or frozen at Asian supermarkets, markets, or at Amazon.
- Red spur chilies – Red spur chilies or prik chi fa are a popular ingredient in Thai cuisine. They’re not too spicy, and typically 4–5 inches long.
- Yard long beans – Also known as snake beans. Feel free to add additional vegetables.
- Palm sugar – Use palm sugar to add a caramel-like sweetness.
- Fish sauce – Adds a salty, umami flavor.
- Water – We’ll add a splash of water to create a delicious sauce, blending all the flavors.
- Oil – Use a neutral cooking oil.
Cooking instructions
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Sauté curry paste
Place a wok or skillet over medium heat. Add oil and sauté the red curry paste until fragrant.
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Cook seafood
Add the seafood, gently stir-frying it until fully cooked, about 1–2 minutes.
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Add the remaining ingredients
Mix in the remaining ingredients, stirring gently until well combined, the sugar has dissolved, and the beans are tender to your preference. Serve immediately.
Tips for the best Thai seafood stir-fry
- Don’t overcrowd your wok. Make sure each piece gets cooked quickly and evenly.
- Adjust the spice. Adjust the amount of curry paste and chilies to control the heat. If you’re not into very spicy food, start with a small amount and add more if needed.
- Taste as you go. Taste as you cook and adjust the flavors to your liking.
Kitchen tools
- Cutting board and chef’s knife
- Measuring spoons and cups
- Granite mortar and pestle: If you want to make your red curry paste from scratch.
- Wok or large skillet
- Spatula
How to serve
Serve immediately alongside jasmine rice or with noodles.
Accompaniments and condiments
- Prik nam pla: Serve with this spicy chili-garlic-fish sauce condiment.
- Lime wedge: For those who like a tangy flavor.
- Fresh herbs: Garnish with chopped cilantro, green onions, or coriander.
- Extra heat: Add thinly sliced red spur chilies for those who can handle a 10 on the spice-o-meter.
How to store and reheat
Let your seafood stir-fry cool down to room temperature. Transfer it to an airtight container and refrigerate. Consume within 2 days. I suggest eating everything in one go, as seafood tends to spoil quickly.
Reheating instructions: Quickly stir-fry in a skillet or wok until hot. Avoid the microwave.
Did you know?
In Thai, “pad” translates to stir-fry, “ped” means spicy, and “talay” refers to seafood.
Frequently asked questions
Is this recipe gluten-free?
This recipe is gluten-free. But make sure to double-check the labeling of your fish sauce to be absolutely sure.
Can I use frozen seafood?
Yes, you can use frozen seafood. Just make sure it’s defrosted and well-drained before cooking.
Can I add more vegetables to this spicy stir-fry?
Totally. Feel free to add other stir-fry vegetables like bell peppers, Thai eggplants, or others.
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Pad Ped Talay Recipe (Thai Spicy Seafood Stir fry)
Description
Feel free to add extra vegetables and seafood of your choice.
Ingredients
Instructions
-
Place a wok or skillet over medium heat. Add oil and sauté the red curry paste until fragrant.
-
Add the seafood, gently stir-frying it until fully cooked, about 1–2 minutes.
-
Mix in the remaining ingredients, stirring gently until well combined, the sugar has dissolved, and the beans are tender to your preference. Serve immediately.
Note
- Use the nutrition card in this recipe as a guideline.
- Feel free to add vegetables and use a mix of seafood.
- Serve with rice.
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