70gr Prawns Tiger (Uncooked Tail On)

40gr Squid Tubes

50gr Mussel Green 1/2 Shell

80gr Scallops King Roe Off

60gr Fish Reef Local Assorted

5gr Herb Galangal Razor

2gr Herb Basil Sweet Leave

15gr Veg Chili Green Large

30gr Veg Chili Red Large

10gr Veg Garlic Peeled

2gr Veg Pepper Corn Fresh

10gr Veg Chili Red Small Fresh

15gr Veg Bean Yard Long – Thai

2gr Herb Kaffir Lime Leaves

30gr Veg Onion

20gr Herb Lemongrass

10gr Veg Galangal Young

5gr Herb Turmeric

20gr Sauce Oyster (Lee Kum Kee)

10ml Sauce Soya White (Healthy Boy Thai)

10gr Sugar White

2gr Veg Chili Red Small Fresh

80gr Vegetables Stock

40gr Straw Mushroom

30gr Oil Cooking 5gr Fish Sauce



  1. Using a food processor, blitz lemongrass, galangal young, turmeric, peeled garlic, red onion, red chili and kaffir lime leaves into a paste – “Phad Cha Paste”.
  2. Heat the oil in a wok set over a medium heat.
  3. Stir-fry the Phad Cha Paste for a few seconds until it is fragrant, then stir in the kaffir lime leave, galangal razor, fresh pepper corn, bean yard long and straw mushroom.
  4. Add the vegetables stock, oyster sauce, soya sauce, white sugar, fish sauce and combine well.
  5. Add the seafood and cook until everything is cooked through.
  6. Season with red chili, green chili, sweet basil. Mix well together the fish sauce, then add the lesser galangal, green peppercorns and onion.
  7. Garnish and serve.


Note: Preparing and Cooking time is 30 Minutes.