Appon's Thai Food Recipes

Seafood Stir Frys - Thai Recipes

Mussel & Beansprout Stir-fry ( Hoy Tod Pad Thai )


This stir-fry uses mussels and vegetables and has a slightly glutinous texture caused by cassava starch. It's standard Thai faire available in many restaurants and food stalls. The beansprouts are normally served as a side vegetable, but for this photograph we them on top.

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Salted Sardine Stir Fry ( Kana Pad Pa Tu Kem )


The sardines in this dish add an intense saltiness while the broccoli adds crunch. The lemon is not just for decoration, before eating you should squeeze the juice over the dish to add a citrus element.

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Kelp Tofu Stir-fry ( Sarai Pad Jay )


Kelp can be a bit plain on its own, its a great source of iron and iodine but not a great source of flavour! This is a typical dish using kelp with sesame seed oil giving a nutty flavour and tofu adding some bulk.

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Stir Fried Mushrooms & Fishballs ( Pad Pate Look Chin head Hu Noo )


The bulk of this stir fry comes from the fish balls, the flavour from the mushrooms.

50 gms Fish Balls
30 gms Dried Chinese Fungus (Soak until soft)
20 gms Spring Onions
2 Garlic Cloves
5 Chillies
2 Tablespoons Light Soy Sauce
1 Tablespoon Oyster Sauce
1 Teaspoon Sugar
1-2 Tablespoons Oil

1. Chop the garlic and chillies together, fry in oil for a few seconds to release the garlic smell.
2. Slice the fish balls, add to the stir fry and fry for a few seconds, add all the remaining ingredients and fry for 2 minutes over a medium heat.

Shrimp in Garlic Sauce ( Koa Rad Nha Guong Sauce Garthream )


I'm filling a few holes in my recipe lists, and I can't believe I never did this recipe! It's shrimp in garlic sauce, the only unusual thing is the butter, which is not traditional Thai, but I think it softens the flavours.

150 gms Shrimp
5 Garlic Cloves
1 Tablespoon Soy Sauce
1 Tablespoon Oyster Sauce
1 Teaspoon Butter
1 Tablespoon Oil
1 Tablespoon Corn Flour
100 ml water

1. Clean the shrimps, (and cut out the black thread down the back).
2. Peel and chop the garlic finely, fry it in the oil for just a few seconds to release the smell.
3. Add butter and all the sauces and stir fry them for a minute, then add the shrimp, and 30 seconds just to cook them (they don't take long).
4. Mix the corn flour and water and add to the pan. Cook for a further minute to let the sauce thicken.

Shrimp Green Pepper Stir Fry ( Gung Pad Prik Youk )


This is an excellent side dish that adds lots of vegetables to a meat & rice or noodle main dish. The shrimp provides the flavour. You can use red or yellow peppers (capsicums) in place of the green, but green is the pepper most used in Thailand.

Ingredients for 2 People
100 gms Shrimp.
100 gms Green pepper.
50 gms Onion
50 gms Carrots
1 Garlic Clove
3 Tablespoons Oil
1 Tablespoon Fish Sauce
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1/2 Teaspoon Sugar
5 gms White Pepper

Serve With
Hot Fragrant Rice

1. Clean the shrimp, cut them down the back and remove the intestine.
2. Chop the green pepper, onions, carrot and garlic.
3. Put the oil in the pan and heat it.
4. When the oil is hot add the garlic and cook for a few seconds.
5. Add the shrimp and fry it for 1 minute.
6. Add the green pepper, onion and carrot.
7. Add fish sauce, light soy sauce, oyster sauce, sugar, white pepper fry it for 2 minutes.
8. For a stir fry the vegetables need to be cooked for a short time on a high heat.

About Seafood Stir Frys

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Seafood Stir Frys category. They are listed from oldest to newest.

Pork Stir-Frys is the previous category.

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