📍 Where this dish comes from: Bangkok · Wat Arun / Chao Phraya River
Discover the history of this region →
Discover the history of this region →
Pad Cha is one of Thailand’s most exhilarating wok dishes — the combination of wild ginger (krachai), fresh green peppercorns on the stem, and holy basil in a blazing hot wok creates a dish of extraordinary aroma and depth. With mussels, the result is electrifying: the shells open in the intense heat, releasing their brine into the sauce.
What You’ll Need
Servings: 3 servings
Calories: 320kcal
Ingredients
- 1 kg fresh mussels scrubbed and debearded
- 3 tbsp krachai (wild ginger) julienned
- 2 sprigs fresh green peppercorns
- 4 long green chilies sliced diagonally
- 4 red bird's eye chilies
- 3 garlic cloves pounded
- 2 tbsp fish sauce
- 1 tbsp oyster sauce (keto)
- 1 large handful holy basil
- 3 tbsp coconut oil
Instructions
- Heat the wok to maximum heat with coconut oil.
- Add garlic and krachai. Fry 30 seconds.
- Add mussels — they should sizzle intensely.
- Add peppercorns and chilies. Toss continuously.
- Add fish sauce and oyster sauce.
- Cover 2 minutes until all mussels open. Discard any that don't.
- Fold in holy basil off heat. Serve immediately.
Nutrition
Serving: 1serving | Calories: 320kcal | Protein: 28g | Fat: 16g | Fiber: 1g
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Health Benefits
- Mussels are an exceptionally nutrient-dense seafood, rich in B12, zinc, iron, and omega-3.
- Wild ginger (krachai) contains flavonoids studied for their anti-fungal properties.
- Fresh green peppercorns contain piperine, a compound studied for its ability to enhance the absorption of other nutrients.
Pairs Well With
- Pad Thua Fak Yao Stir Fried Long Beans
- Yam Hed Mixed Mushroom Salad