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Pad Cha seafood on a white plate.

Pad Cha Talay (Thai Seafood Stir-Fry)

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5 from 2 reviews

  • Author: Suwanee
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Enjoy Pad Cha Talay, a delicious and spicy Thai stir-fry with a large, juicy seafood medley using Pad Cha paste. Bursting with the rich flavors of Thai fish sauce, fragrant herbs, and the fiery kick of Pad Cha, this dish will awaken your taste buds like never before. All in just 20 minutes times! 



For the Pad Cha Paste

  • 3 tablespoons garlic, chopped small. About 5 large cloves of garlic
  • 2-10 Thai green or red chili. Customize to your spiciness level preference.
  • 2 tablespoons lemongrass, chopped small
  • 3 large kaffir lime leaves, julienned
  • 1 1/2 tablespoon Krachai, chopped small
  • 1 teaspoon whole white peppercorn 
  • 1 teaspoon salt

For the Stir fry

  • 2 tablespoon oil
  • Pad Cha paste (from above)
  • 1-4 Fresh green or red Thai chilis. Remove seeds for less heat.
  • 3-5 stems of young green peppercorns cut into 3-inch pieces. Thai people leave them on their plates rather than eating them. They are spicy but not unbearable, so be careful.
  • 1/4 cup Krachai, sliced thin and long
  • 1 Kaffir lime leaves. For added citrusy flavors and aroma.
  • 1/3 cup stock 
  • 1 tablespoon palm or brown sugar. White sugar is fine as a substitute.
  • 1  1/2 tablespoons Thai fish sauce: Add more as needed at the end.
  • 1  1/2 pound mixed seafood, use any of your favorite seafood ingredients. Large scallops, jumbo shrimp, and calamari are used for this recipe. 
  • 1 cup holy basil. Thai holy basil is the traditional ingredient, but sweet basil leaves will work fine as substitutes, as holy basil is not easily available.


  1. Make the paste. Make the Pad Cha paste by combining all the ingredients (See the paste section) in a mortar, pestle, or spice grinder. 
  2. Heat vegetable oil in a wok over medium heat. Add the Pad Cha paste to hot oil and stir-fry until fragrant. 
  3. Add the Krachai, chopped green and red peppers, kaffir lime leaves, and young peppercorns to the paste. Stir-fry to combine, and cook for a minute. 
  4. Add the stock, fish sauce, and sugar. Stir to combine. 
  5. Add the mixed seafood and stir-fry until they're almost cooked,  3-4 minutes.
  6. Once the seafood is fully cooked, turn the heat off and add Thai basil leaves. Stir one last time, and done! Serve your Pad Cha Talay with a side of jasmine rice.

Garnishing Options

  • Fresh Thai basil leaves: Sprinkle some fresh basil leaves over the dish for a burst of herbal aroma. 
  • Thinly sliced kaffir lime leaves: Add some finely sliced Kaffir lime leaves as a garnish to enhance the citrusy notes.
  • Add thinly sliced red Thai chili for a colorful pop of red. Remove the seeds for less heat. 


  • Adjust the spiciness by adding more or fewer fresh Thai chilis. Use red bell peppers if you want a milder version of Pad Cha.
  • Young green peppercorn. These are also sold in glass jars in the Asian market. Black peppercorns do not have the same flavor profile, so I do not recommend using them.   
  • Krachai and young green peppercorns come in large jars. Store them in the fridge for up to a few months after opening. 
  • A few recipes that use Krachai and black peppercorns are fish Jungle curry and Jungle curry paste. More coming up. Stay tuned!
  • Prep Time: 10
  • Cook Time: 10
  • Category: Stir Fry
  • Method: Stir frying
  • Cuisine: Thai