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school of wok

Posted on 12th Jul 2025

Seafood Pad Cha (Ta Lay Pad Cha)

Pad Cha in Thai refers to the practice of making your wok so hot that when you add the ingredients, they literally explode. That’s what makes this dish so tasty. The flavours, especially the chilli, suddenly explode. This dish can be made with mixed seafood or just lobster! A thank you to Chef Saiphin Moore from [Rosa's Thai Cafe](http://rosasthaicafe.com/) for the recipe!

Cuisine

Time

20 min mins

Servings

3 people people

Most popular
recipe

Ingredients

  • 1 tablespoon sliced coriander root
  • 3 garlic cloves
  • 1½ tablespoons
  • chopped galangal
  • 2 lemon grass stalks, chopped
  • 3 hot red chillies
  • 3 tablespoons vegetable oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon black
  • peppercorns, crushed
  • 150g (5oz) squid, cut into bite-sized pieces
  • 5 prawns, shelled, deveined and heads removed, but with tails intact
  • 5 mussels
  • 5 scallops, sliced into bitesized pieces if large
  • 1 tablespoon nam pla (Thai fish sauce)
  • 3 pieces of lesser galangal,finely sliced
  • 4 baby green peppercorn sprigs (available from Asian supermarkets), roughly chopped
  • ½ onion, sliced
  • 1 tablespoon Chinese rice wine
  • 2 tablespoons water or stock

Serving

  • Sweet basil leaves
  • Steamed jasmine rice

Method

1. Using a mortar and pestle or a food processor, pound or blitz the coriander root, garlic, chopped galangal, lemon grass and chillies into a paste.

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