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Hoi Malaeng Poo Pad Cha Stir Fried Mussels

Mussels flash-fried with wild ginger, green peppercorns, chilies, and sweet basil in a wok so hot it scorches the shell.
Print Recipe
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Course: Main Course
Cuisine: Thai
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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