Don Signature Crab - Singapore Food Guide

Pad Talay

Singapore-style Pad Talay — a wok-fried spicy Thai seafood stir-fry with mixed seafood, holy basil and chilli paste, perfect for a hawker-style family meal.

Pad Talay

About this dish

Pad Talay is the kind of bold, saucy seafood stir-fry you’ll happily order at a Thai stall in a hawker centre or cook quickly at home for a family-style dinner. In Singapore you’ll spot versions at East Coast zi char stalls, Thai pop-ups in the CBD, and casual restaurants in Tiong Bahru; this home-friendly recipe recreates that wok-tossed energy with pantry-friendly ingredients and a Southeast Asian balance of sweet, salty and spicy.

The dish is built on quick, high-heat stir-frying: garlic and chilli paste (nam prik pao or a sambal substitute) sizzled until fragrant, then tossed with tender prawns, squid rings, mussels or clams and firm fish pieces. Finish with a handful of Thai (holy) basil leaves so the perfume lifts the whole wok — the texture contrast of juicy seafood, crunchy bell pepper and fragrant basil is key.

This recipe suits busy weeknights, weekend family meals or a shared plate for potlucks; serve with steaming jasmine rice or plain white rice for a proper kopitiam-style makan. In a Singapore kitchen you can find most items at NTUC FairPrice, Cold Storage or the wet market — frozen mixed seafood works well if fresh catch isn’t available. Adjust the chilli padi for local heat tolerance and add a little palm sugar if you want the sweeter hawker-style finish.

Ingredients

  • 500 g mixed seafood (prawns, squid rings, mussels or clams, firm white fish pieces)
  • 2 tbsp vegetable oil (or peanut oil) for stir-frying
  • 6 cloves garlic, finely chopped
  • 3-4 bird's eye chillies, sliced (adjust to taste)
  • 2 shallots, thinly sliced
  • 2 tbsp nam prik pao (Thai roasted chilli paste) or 1.5 tbsp sambal belacan for a Singapore twist
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce (nam pla)
  • 1 tbsp oyster sauce
  • 1 tsp palm sugar or light brown sugar
  • 1 tbsp lime juice (about 1 lime)
  • 1 red bell pepper, sliced into strips
  • 100 g green beans or snap peas, trimmed and halved
  • 1 large handful (about 20 g) Thai holy basil (bai kra pao) or Thai basil
  • 2 spring onions, cut into 3 cm pieces
  • Fresh coriander leaves or fried shallots to garnish (optional)
  • Lime wedges to serve
  • Cooked jasmine rice, to serve

Step-by-Step Method

  1. Thaw and pat dry the mixed seafood; cut larger pieces into bite-sized portions. Season lightly with a pinch of salt and 1 tsp of fish sauce and set aside.
  2. Prep all aromatics and vegetables: chop garlic, slice shallots and chillies, trim beans and slice the bell pepper. Have the nam prik pao, sauces and lime ready — stir-fries move fast.
  3. Heat a wok over high heat until very hot, then add the oil and swirl. When the oil is shimmering, lower to high-medium and add the garlic, shallots and sliced chillies; stir-fry 20–30 seconds until fragrant and starting to colour.
  4. Add the nam prik pao (or sambal) and fry for another 20–30 seconds until the paste loosens and becomes aromatic. If it looks too dry, splash 1–2 tbsp water to loosen the sauce.
  5. Turn up the heat to high, add the seafood and toss quickly for 1–2 minutes. Keep the pieces moving so prawns and squid cook evenly — you want them just opaque and springy, not rubbery.
  6. Add the bell pepper and green beans, pour in the light soy sauce, fish sauce and oyster sauce. Toss constantly on high heat for another 1–2 minutes so the sauce coats everything; watch for steam and a little caramelisation for wok hei.
  7. Sprinkle in the palm sugar and squeeze in the lime juice. Taste and adjust: add a little more fish sauce for salt, sugar for sweetness or lime for brightness — like at a zi char stall, balance is key.
  8. Remove the wok from the heat and immediately toss through the holy basil and spring onions; residual heat wilts the basil while keeping its aroma. Transfer to a serving plate and garnish with coriander or fried shallots and lime wedges. Serve hot with steamed jasmine rice.

Tips & Serving Ideas

  • Frozen mixed seafood from NTUC FairPrice or Cold Storage is a convenient and affordable option — thaw fully and pat dry to avoid excess water in the wok.
  • Adjust heat by changing the number of bird's eye chillies or swapping nam prik pao with a milder chilli paste for less spice, useful for kids or kopi kakis who can't handle the heat.
  • To get wok hei at home, use a heavy-bottomed wok, preheat until very hot, and keep ingredients moving; finish on very high heat to get a light caramelisation.
  • If you can't find holy basil, use Thai basil as a substitute but add it at the very end to preserve aroma; ordinary sweet basil is less fragrant but acceptable in a pinch.
  • Make-ahead: prepare the sauce mix and slice vegetables a few hours earlier; cook seafood only at the last minute as it overcooks quickly. Leftovers reheat gently in a pan with a splash of water.
  • For a Singapore twist, add 1 tsp sambal belacan or a spoonful of kecap manis for a sweeter, darker glaze popular at some local zi char stalls.
  • If you prefer more sauce for rice, add 2 tbsp water or stock during step 6 and reduce briefly to concentrate flavours.

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