Xeth_
Tasty Apprentice
Enjoy the vibrant flavors of Pad Kra Pao Talay, a delicious stir-fried seafood dish with fragrant Thai basil!
**Ingredients**:
- 300g mixed seafood (shrimp, squid, and mussels), cleaned and prepared
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 2-3 Thai bird chilies, chopped (adjust to taste)
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1/4 cup fish sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 cup Thai basil leaves
- 1/4 cup water or chicken broth
**Instructions**:
1. Heat vegetable oil in a large pan or wok over medium-high heat.
2. Add minced garlic and chopped Thai bird chilies, stir-frying until fragrant.
3. Add the mixed seafood and cook until they start to turn opaque, about 2-3 minutes.
4. Toss in the red bell pepper and onion, stir-frying until tender-crisp.
5. Pour in fish sauce, soy sauce, oyster sauce, and sugar. Stir well to combine.
6. Add water or chicken broth, and continue to stir-fry until the seafood is fully cooked and the sauce has thickened slightly.
7. Stir in Thai basil leaves and cook until they are wilted and fragrant.
8. Serve hot with steamed rice and enjoy the spicy, savory, and aromatic Pad Kra Pao Talay!
**Ingredients**:- 300g mixed seafood (shrimp, squid, and mussels), cleaned and prepared
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 2-3 Thai bird chilies, chopped (adjust to taste)
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1/4 cup fish sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 cup Thai basil leaves
- 1/4 cup water or chicken broth
**Instructions**:1. Heat vegetable oil in a large pan or wok over medium-high heat.
2. Add minced garlic and chopped Thai bird chilies, stir-frying until fragrant.
3. Add the mixed seafood and cook until they start to turn opaque, about 2-3 minutes.
4. Toss in the red bell pepper and onion, stir-frying until tender-crisp.
5. Pour in fish sauce, soy sauce, oyster sauce, and sugar. Stir well to combine.
6. Add water or chicken broth, and continue to stir-fry until the seafood is fully cooked and the sauce has thickened slightly.
7. Stir in Thai basil leaves and cook until they are wilted and fragrant.
8. Serve hot with steamed rice and enjoy the spicy, savory, and aromatic Pad Kra Pao Talay!
Can't wait to try it. Thanks for sharing! 
