If the seafood is frozen, thaw it according to the package directions.
Mix all the the stir-fry sauce ingredients together in a bowl and set aside.
Remove the stems from the Thai peppers and peel the garlic. Place in a food chopper or processor and pulse until everything is ground up. You can also use a mortar and pestle.
Prep the remaining ingredients: slice carrots, onion, jalapenos, and red chilis. Remove the Thai basil leaves from the stem. Rinse the finger root and slice into smaller pieces. Remove the green pepercorns from the brine and set aside.
Heat a large skillet over medium heat with oil. Add the ground garlic and Thai chili peppers. Stir for one minute in the oil. (make sure you have the vent on)
Add the shrimp and cook until it is pink. Then add the squid and mussels, bring heat up to medium high.
Pour in all of the stir fry sauce and water. Toss to combine for 2 minutes.
Add bamboo, carrots, sliced jalapenos, sliced chilis, torn lime leaves, green pepercorns, and the finger root. Toss to combine for 2 minutes.
Add the sliced onion, black pepper, and Thai Basil leaves. Toss to combine, turn off the heat and taste for seasoning. Serve warm with Jasmine rice.
You can substitute any of the seafood for a firm white fish, scallops, or clams.This dish is best eaten right after making it, however leftovers can be stored in the refrigerator for up to 2 days.Pad Kee MaoSpicy Seafood Sauce
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.