What is Spicy seafood stir-fry (ทะเลผัดฉ่า) and what does it taste like?

Spicy seafood stir-fry is a traditional Thai stir-fry dish with a flavor profile of authentic Thai balance of sweet, sour, salty, and savory notes.

How spicy is Spicy seafood stir-fry?

The spice level is rated 5/5. It has notable heat. If you prefer mild food, request "mai phet" (not spicy) when ordering.

What are the key ingredients and potential allergens in Spicy seafood stir-fry?

Key ingredients include: mixed seafood, chilies, shallots, garlic, lemongrass, fish sauce, kaffir lime leaves. No primary common allergens in standard recipes, but always notify waitstaff of specific dietary requirements.

How do you eat and order Spicy seafood stir-fry authentically?

Best enjoyed fresh and hot. Follow regional dining customs with jasmine rice or fresh Thai condiments.

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THENZH

Spicy seafood stir-fry

ทะเลผัดฉ่า

辣味海鲜炒

Spicy seafood stir-fry is a classic Thai stir-fry dish. Spice level: 5/5. Key ingredients: mixed seafood, chilies, shallots, garlic. Learn about this authentic Thai dish — ingredients, flavor, spice level, and how to eat it.

Spice Level

5/5

All images clearly labeled with statusSpicy, aromatic herbs

CategoryStir-fry

Main Ingredients

mixed seafood

chiliesshallotsgarliclemongrass

fish saucekaffir lime leaves

Allergens

This is a general guide. Always check ingredients and preparation with the restaurant.

✓ None

Origin

Seafood spicy stir-fry (Pad Cha) is a regional specialty of southern Thailand, especially popular in Pattani and Songkhla provinces. Influenced by Hakka Chinese and Muslim culinary traditions, this dish uses bold spices to counteract the humid climate.

Appearance and Flavor

The dish features an orange-red hue from dried chilies and coconut milk, with a fragrant blend of galangal, lemongrass, and kaffir lime leaves. It delivers intense spiciness balanced by the creamy sweetness of coconut milk and a refreshing tang from lime juice—creating a harmonious, thrilling flavor in every bite.

Ingredients

200 grams shrimp, 200 grams squid, 200 grams clams, 1 cup coconut milk, Pad Cha curry paste (dried chilies, garlic, coriander root, galangal, lemongrass), 2 tablespoons fish sauce, 1 teaspoon sugar, 1 lime, torn kaffir lime leaves

Serving Method

Serve hot with steaming white rice. Dip into seafood sauce or enjoy with a cold beer to cool down the heat.