📝 About This Recipe
Pad Cha is the high-octane, aromatic powerhouse of Thai street food, named for the 'cha' sizzling sound the ingredients make when hitting a scorching wok. Unlike milder stir-fries, this dish features a bold 'forest-style' herb profile, utilizing fresh green peppercorns and fingerroot to create a medicinal, peppery heat. It is a vibrant celebration of the ocean, delivering a complex balance of spicy, salty, and herbal notes that dance on the palate.
🥗 Ingredients
The Aromatics (Pound into Paste)
- 8-12 pieces Thai Bird's Eye Chilies (adjust to your heat tolerance)
- 6 pieces Garlic Cloves (peeled)
- 2 pieces Shallots (small, peeled)
Main Seafood
- 200 grams Large Shrimp (peeled and deveined, tail on)
- 150 grams Squid (cleaned and sliced into rings or scored)
- 150 grams White Fish Fillet (firm variety like snapper or sea bass, cut into bite-sized chunks)
The 'Cha' Herbs and Vegetables
- 1/4 cup Fingerroot (Krachai) (peeled and sliced into fine matchsticks)
- 4-5 sprigs Fresh Green Peppercorns (left on the stem)
- 5 leaves Makrut Lime Leaves (torn to release oils)
- 1 piece Red Spur Chili (sliced diagonally for color)
- 1 cup Holy Basil (Bai Gaprow) (packed leaves; Thai sweet basil can substitute if necessary)
Sauce and Seasoning
- 1.5 tablespoons Fish Sauce (high quality)
- 1 tablespoon Oyster Sauce
- 1/2 teaspoon Palm Sugar (finely shaved)
- 3 tablespoons Vegetable Oil (high smoke point oil)
- 2 tablespoons Water or Seafood Stock (to create a light sauce)
👨🍳 Instructions
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1
Prepare the aromatics: Using a stone mortar and pestle, pound the Thai chilies, garlic, and shallots into a coarse, chunky paste. Do not turn it into a smooth purée; the texture helps prevent burning in the wok.
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2
Prepare the herbs: Slice the fingerroot into thin matchsticks and tear the lime leaves. Keep the green peppercorn sprigs whole. Have all vegetables and seafood ready by the stove as the cooking happens very fast.
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3
Mix the sauce: In a small bowl, combine the fish sauce, oyster sauce, palm sugar, and water. Stir until the sugar is mostly dissolved.
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4
Heat the wok: Place your wok over high heat until it begins to smoke slightly. Add the vegetable oil and swirl to coat the surface.
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5
Sizzle the paste: Add the pounded chili and garlic paste to the hot oil. Stir-fry for 30-45 seconds until fragrant and the garlic turns golden. Be careful not to inhale the spicy fumes!
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6
Sear the seafood: Add the shrimp, squid, and fish chunks to the wok. Spread them out in a single layer and let them sear for 1 minute without moving them to develop a slight crust.
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7
Toss the seafood: Gently flip the seafood. Stir-fry for another minute until the shrimp start to turn pink and the fish is 70% cooked.
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8
Add the 'forest' herbs: Toss in the fingerroot matchsticks, green peppercorn sprigs, and torn makrut lime leaves. These are the soul of the dish.
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9
Season: Pour the prepared sauce mixture over the ingredients. Stir-fry vigorously for 1 minute over maximum heat to emulsify the juices with the oil.
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10
Add color: Toss in the sliced red spur chili and give it a quick stir to distribute the vibrant red color.
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11
The Final Finish: Turn off the heat and immediately add the holy basil leaves. The residual heat will wilt the basil and release its peppery aroma without turning it black.
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12
Serve: Transfer immediately to a serving plate. The seafood should be succulent and the sauce should be glossy and coating the ingredients.
💡 Chef's Tips
Use a heavy-bottomed wok or cast iron pan to maintain the high heat necessary for the 'cha' effect. If you cannot find fresh fingerroot, look for it in jars labeled 'Krachai' in brine, but rinse it thoroughly before use. Do not overcook the seafood; squid becomes rubbery and fish becomes dry if left on the heat for even 30 seconds too long. For the best flavor, use Holy Basil (Bai Gaprow) which has a distinct clove-like heat that complements the peppercorns better than sweet basil. If the wok looks too dry before adding the basil, add one extra splash of water to ensure there is a bit of 'gravy' to soak into your rice.
🍽️ Serving Suggestions
Serve steaming hot alongside a generous portion of Jasmine rice to soak up the spicy, herbal sauce. A Thai-style 'Kai Dao' (crispy fried egg with a runny yolk) on top of the rice is the traditional way to balance the intense heat. Pair with a cold, crisp Thai lager or a slightly sweet Riesling to cut through the spice. A side of sliced cucumbers and long beans can provide a refreshing, crunchy contrast to the bold flavors.