Seafood Hot Pepper Stir Fry With Thai Basil (Pudt P

Name: Seafood Hot Pepper Stir Fry With Thai Basil (Pudt Prig)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper, seeds and ribs removed, cut into chunks; 1 -4 fresh thai hot chili pepper, seeds removed; 4 tablespoons fish sauce; 3 -4 tablespoons sugar (I used organic whole cane sugar called Rapadula); oil, for sauteing; 3/4 lb squid, sliced; 3/4 lb shrimp, peeled and deveined; 4 leaves Chinese cabbage, roughly sliced; 1 carrot, peeled and sliced; 1 green pepper, seeds and ribs removed, sliced; 1 red pepper, seeds and ribs removed, sliced; 1 1/2 cups bean sprouts; 1 1/2 cups scallions, cut in 2-inch slices; 25 -30 Thai basil

Servings: persons

1 red bell pepper, seeds and ribs removed, cut into chunks
1 -4 fresh thai hot chili pepper, seeds removed
4 tablespoons fish sauce
3 -4 tablespoons sugar (I used organic whole cane sugar called Rapadula)
oil, for sauteing
3/4 lb squid, sliced
3/4 lb shrimp, peeled and deveined
4 leaves Chinese cabbage, roughly sliced
1 carrot, peeled and sliced
1 green pepper, seeds and ribs removed, sliced
1 red pepper, seeds and ribs removed, sliced
1 1/2 cups bean sprouts
1 1/2 cups scallions, cut in 2-inch slices
25 -30 Thai basil

1
In a blender or food processor, blend red bell pepper chunks and hot chili peppers until it resembles wet relish (1 pepper = mild, 2 - 3 peppers = medium, 4 or more peppers = hot). Set aside.
2
In a small bowl, mix fish sauce and sugar. Set aside.
3
Heat oil in a wok or large saute pan and saute seafood. Drain and set aside. Wipe the pan.
4
Heat oil in the same pan and saute Chinese cabbage, carrot and peppers until they are tender but still crisp.
5
Add the chili pepper mixture and fish sauce mixture.
6
Add bean sprouts and scallions, return the seafood to the pan, and saute a little bit longer.
7
Turn off the heat. Add basil leaves and stir.
8
Infuse love and serve!

553

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 red bell pepper, seeds and ribs removed, cut into chunks, 1 -4 fresh thai hot chili pepper, seeds removed, 4 tablespoons fish sauce, 3 -4 tablespoons sugar (I used organic whole cane sugar called Rapadula), and more.

Yes, Seafood Hot Pepper Stir Fry With Thai Basil (Pudt Prig) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Hot Pepper Stir Fry With Thai Basil (Pudt Prig)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions