Guay Tiew Phad Talay

Spicy Seafood Noodles


A lightly spicy dish of broad rice noodles stir-fried with an assortment of seafood, this Thai favourite is effortless to put together. As a variation to this dish, fresh or dried egg noodles (after reconstitution) may be used in place of rice noodles. For a nicer presentation and even cooking, cut the squid into rough squares and score them.


  • 500 g seafood mixture, such as prawns, fish meat and mussels
  • ½ cup (125 ml) cooking oil
  • 3 tablespoons chopped garlic
  • a handful of holy basil (bai ka prao) leaves
  • 500 g thick flat rice noodles (sen yai)
  • 2 tablespoons light soy sauce
  • 3 tablespoons fish sauce (nam pla)
  • 3 red chillies, sliced
  • ground white pepper, to taste


  1. Peel and devein the prawns. Cut the fish into bite-size pieces. Steam the mussels.
  2. Heat half the amount of oil in a wok over medium heat. Add the garlic and stir-fry until lightly browned and fragrant.
  3. Add the seafood mixture and stir-fry for a few minutes. Drain and set aside.
  4. Add the remaining oil to the wok and increase the heat. When the oil is hot, add the basil leaves and fry until crisp. Remove the leaves and set aside to drain.
  5. Add the noodles and soy sauce to the wok. Stir-fry for 2–3 minutes. Add the cooked seafood and fish sauce. Mix well.
  6. Add the fried basil leaves and chillies and mix well. Add the pepper to taste and cook for a minute more.
  7. Dish out and serve hot.

To prepare fresh mussels, sort through and discard any open shells. Clean the remaining mussels well. Boil ½ cup (125 ml) water in a large pot. Add the mussels, cover and steam for 5–10 minutes until the mussels open. Discard any that do not open.

To prepare frozen cooked mussels, thaw in a sealed bag in the refrigerator for 5–8 hours or place under running tap water for 10 minutes until defrosted. Drain. Boil ½ cup (125 ml) water in a large pot. Add the mussels, cover and steam for 3–5 minutes.