Thai-style Pad Hoi Lord
A vibrant coastal dish featuring tender, lightly crunchy razor clams flash-stir-fried over high heat with chilies, savory sauces, and fragrant Thai basil. The result is a bold yet elegant balance of umami, gentle sweetness, and aromatic heat — fresh, fast, and unmistakably Thai.
Ingredients
for 2 people
300–350 g Hoi Lord (razor clams), cleaned
2 tbsp neutral oil
2–3 red Thai chilies, sliced (adjust heat)
1 tbsp chili paste (Nam Prik Pao)
1½ tbsp oyster sauce
1 tsp light soy sauce
(or tamari if you prefer)
1 tsp sugar
2 tbsp water or light stock
A handful of Thai holy basil (or Thai basil)
Optional: sliced young peppercorns or kaffir lime leaves
Preparation (important)
Rinse razor clams well.
Blanch briefly in boiling water 10–15 seconds only, then drain.
→ This removes sand and keeps them tender.
Cooking
Heat wok on high, add oil.
Add chilies and chili paste, stir quickly until fragrant.
Add razor clams, toss fast.
Season with oyster sauce, soy/tamari, sugar, and water.
Stir-fry 30–45 seconds only.
Turn off heat, add basil, toss once.
To Serve
With steamed jasmine rice
Or as a seafood dish alongside other Thai plates
Wine Pairing Suggestions
Riesling Trocken – Kröver Nacktarsch, Mosel, Germany
Crisp, mineral-driven, and beautifully precise, this dry Mosel Riesling cuts through the savory sauce while enhancing the natural sweetness of razor clams. Its citrus zest and slate-like minerality refresh the palate and balance chili heat effortlessly.
Chenin Blanc – PB Valley, Khao Yai, Thailand
Bright acidity and subtle tropical fruit notes make this Chenin Blanc a natural partner for Thai flavors. Apple, pear, and a gentle floral lift harmonize with basil and chili, while its structure stands up well to wok-fried umami.
Sauvignon Blanc – Loire Valley, France
Fresh, herbal, and vibrant, Loire Sauvignon Blanc mirrors the aromatic profile of Thai basil and green chilies. Its lively acidity and citrus-driven character keep the dish light, clean, and highly refreshing.
Grenache Rosé – Provence, France
Dry and delicately fruity, this Provence Rosé offers red berry freshness and a subtle saline edge that pairs gracefully with shellfish. Best enjoyed with moderate spice, it adds elegance without overpowering the dish.
Sekt Brut – Wintrich, Mosel, Germany
Fine bubbles and bright acidity cleanse the palate between bites, making this Sekt an excellent match for stir-fried razor clams. Its crisp apple notes and mineral finish highlight seafood sweetness while cooling chili heat beautifully.