ผัดฉ่าทะเล
อาหารทะเล • ไทย
เกี่ยวกับ Pad Cha Talay
Spicy stir-fried seafood with herbs
How to Make Pad Cha Talay (Traditional & Healthy Version)
Pad Cha Talay is a vibrant and aromatic Thai seafood stir-fry celebrated for its bold flavors and intoxicating aroma. Originating from the coastal regions of Thailand, this dish is a favorite in local seaside restaurants and bustling street food stalls. The name 'Pad Cha' refers to the sizzling sound made while stir-frying the fresh seafood with a medley of Thai herbs and spices. 'Talay' means 'sea', highlighting the use of ocean-fresh ingredients like shrimp, squid, and mussels. The beauty of Pad Cha Talay lies in its harmonious blend of fresh seafood, aromatic Thai basil (bai horapha), fingerroot (krachai), and fiery bird's eye chilies. The dish is typically cooked quickly over high heat, locking in nutrients and flavors. With its low oil content and reliance on lean protein-rich seafood, Pad Cha Talay is not only delicious but also a health-conscious choice. The spicy, peppery, and herbal taste makes it a standout on any Thai dining table and a fantastic introduction to the diversity of Thai cuisine. Whether enjoyed with steamed rice or on its own, Pad Cha Talay brings the authentic taste of Thailand to your home kitchen.
วัตถุดิบ(สำหรับ 1 large plate, typical Thai seafood entrée)
- 100g Shrimp (peeled and deveined)
- 100g Squid (cleaned, sliced into rings)
- 80g Mussels (cleaned)
- 1 cup Fresh Thai basil leaves (bai horapha)
- 2 tablespoons Fingerroot (krachai) (julienned)
- 5 Bird's eye chilies (crushed)
- 4 Garlic cloves (minced)
- 1 tablespoon Green peppercorns (fresh sprigs)
- 1 tablespoon Thai fish sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Low-sodium soy sauce
- 1 tablespoon Vegetable oil (preferably canola or sunflower)
- 1/2, sliced Red bell pepper - ไม่จำเป็น
- 1 small, julienned Carrot - ไม่จำเป็น
วิธีทำ
- 1
Prepare all seafood by cleaning, peeling, and cutting as needed. Julienne fingerroot, slice red bell pepper and carrot, and wash Thai basil leaves thoroughly.
5 minutes
Use the freshest seafood for the best flavor and texture.
- 2
In a mortar and pestle, pound garlic and bird's eye chilies to form a coarse paste.
3 minutes
Adjust the number of chilies based on your heat tolerance.
- 3
Heat oil in a wok or large skillet over medium-high heat. Add the garlic-chili paste and stir-fry until aromatic.
2 minutes
Stir constantly to avoid burning the garlic.
- 4
Add fingerroot and green peppercorns. Stir-fry for another minute to release their aroma.
1 minute
Don’t skip fingerroot; it’s essential for authentic Pad Cha flavor.
ทำไมเมนูนี้จึงดีต่อสุขภาพ
This Thai seafood stir-fry is naturally low in saturated fat, high in lean protein, and packed with vitamins and minerals from both seafood and vibrant aromatic herbs. The quick stir-frying technique preserves nutrients while keeping calories in check. It's free from heavy creams and sugars, making Pad Cha Talay an excellent choice for those seeking a nutritious, low-calorie, and heart-healthy meal without sacrificing authentic Thai flavor.
Pad Cha Talay is rich in high-quality protein from shrimp, squid, and mussels, making it a satisfying and muscle-friendly meal. Seafood provides essential omega-3 fatty acids, supporting heart and brain health. The use of Thai herbs like basil and fingerroot adds antioxidants, anti-inflammatory compounds, and vitamins such as A, C, and K. With minimal oil and no added sugar, this dish is lower in fat and calories compared to deep-fried options. The inclusion of fresh vegetables boosts fiber and micronutrient content, making it a balanced, wholesome meal.
เคล็ดลับ
- 💡Tip 1: Use freshly cracked green peppercorns for the most authentic flavor.
- 💡Tip 2: Don’t overcook the seafood; quick, high-heat stir-frying keeps it tender.
- 💡Tip 3: Add Thai basil at the very end to preserve its aroma and color.
การเก็บรักษาและการเสิร์ฟ
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to maintain seafood texture. Avoid freezing, as seafood may become rubbery upon thawing.
เหมาะสำหรับเสิร์ฟ: Lunch
ข้อมูลโภชนาการ
| สารอาหาร | ต่อ 100 กรัม |
|---|---|
| พลังงาน | 125.0 kcal |
| โปรตีน | 14.0 g |
| คาร์โบไฮเดรต | 5.0 g |
| ไขมันทั้งหมด | 5.0 g |
| ไฟเบอร์ | 1.0 g |
