importfood logo
ImportFood Authentic Thai Recipes
with links to our Thai supermarket


Thai-Style Fried Mussels, 'Hoi Tod'

Thai-Style Fried Mussels,

Street Vendor Videos

Hoi Tod is typically a small dish and it's enjoyed all day long. Mussels are common in Thailand and served in a variety of dishes, often on pizza among the various pizza chains. Here we show our recipe for hoi tod, and scroll lower left to watch our sidewalk chef video filmed in Bangkok. NEW: We offer a large hoi tod pan (flat wok).

We mixed the ingredients together from scratch for each serving, so the ingredients below are to make one hoi tod. You can make a larger batch of the batter if you prefer, but we found it just as easy, with better results, to make a new mix for each hoi tod

Ingredients

For 4 Person(s)

Ingredients

  • 2 Tablespoons Rice Flour
  • 1 Tablespoon Fried Chicken Batter
  • 1/2 Tablespoon Corn Starch
  • 3 Tablespoons Very Cold Water
  • 2 Tablespoons Chopped Green Onion
  • 10 Small Mussels (or oyster, squid, or seafood as you prefer)
  • 1 Cup Fresh Bean Sprouts, rinsed
  • 1/4 Teaspoon Chopped Garlic
  • 1/4 Teaspoon Soy Sauce
  • 1/4 Teaspoon Thai Pepper Powder
  • 1 Egg
  • Vegetable Oil (for frying)
Buy ingredients for this Recipe

Method for Thai-Style Fried Mussels, 'Hoi Tod'

Mix first three ingredients, then add cold water and mix well. Add 1 tablespoon of the chopped onion to your batter, then add mussels.

Pour this into your lightly oiled, preheated wok. Our wok is nicely seasoned with a natural non-stick coating. If you don't have a seasoned wok, a teflon pan will work good for this recipe.

Using your wok turner or other wok tool, quickly spread out your mussels evenly. Then crack an egg over the middle of the hoi tod, and quickly spread the egg around the hoi tod. Let this cook for three minutes, it needs to turn golden brown on the underside.

Flip your hoi tod, and let it cook another two minutes. Next, push your hoi tod to the side of your wok, and add some chopped garlic to the pan (a drop or two of oil on your garlic is helpful). Put your bean sprouts on top of your garlic and stir it together a bit, for just a minute, adding a bit of soy sauce to the sprouts as they cook. Scoop up your sprouts and put on your plate, then put the hoi tod over the sprouts. Sprinkle with Thai pepper powder, the remaining spring onions, and serve it with the following sauce mix:

Serving Sauce: Mix 2 tablespoons of sweet chilli sauce with 2 tablespoons sriracha sauce, and place in a small dish to serve with hoi tod. If you prefer something else try nam prik kiga, or nam prik narok.

Ingredients Ready

Ingredients Ready

Add Mussels To Batter

Add Mussels To Batter

Spread It Out

Spread It Out

Add Egg And Cook

Add Egg And Cook

Flip And Prepare Sprouts

Flip And Prepare Sprouts

Serve With Special Sauce

Serve With Special Sauce

Street Vendor Videos



Reviews

Overall Rating (20)

5 out of 5 stars
Add comment

People in this conversation

Load Previous Comments
  • Anonymous

    Rated 5 out of 5 stars

    Yummy

  • acatslady

    Rated 5 out of 5 stars

    My local small family owned Thai restaurant makes this.

  • Pancake

    Rated 5 out of 5 stars

    It looks so YUMMY!!! I woul like to try this recipe and I love all kind of seafood. YUM!

  • Kass Lockhart

    Rated 5 out of 5 stars

    I contacted you about a year ago about a trip to Bangkok to eath, and you told me about a vendor off Sukhumvit who made Pad Thai with seafood--oysters I think and other seafood--scallops, shrimp, and bean sprouts. i think it was in Thong Lor. could you please send me that address again--we'll be in Bangkok this January again and I'd love to eat this meal--maybe several times! The place was just a little place about 10 feet wide with tables on each side of a central aisle. The woman cooking was at the front of the shop and cooked on a flat surface. Hope this is enough info!

  • Anonymous

    Rated 5 out of 5 stars

    i will love to try to cook hoi tod one these day,it looks yummy.thanks

  • Timbo

    Rated 5 out of 5 stars

    OK I tried this recipe and would suggest some changes which may help. 1. Thais don't use parsley - remove that. 2. Thais use fish sauce more than soy sauce so replace the soy with fish sauce. 3. You really only need 1 egg, not 3. 4. Mix the exerything in a ladle (like the guy on the video does before you pour onto the saucepan.

  • Ari

    Rated 5 out of 5 stars

    reponding to Timbo, the recipe meant cilantro or chinese parsley. In Thailand we have only one type of parsley, therefore they are unaware of the specific

  • Timbo

    Rated 5 out of 5 stars

    Ok Ari thanks for clarifying that. I'm in Australia and when I put what we refer to as parsley in the dish it didn't taste that great. As I understand it cilantro is referred to as corriander in english.

  • Anonymous

    Rated 5 out of 5 stars

    The green leave and stock call cilantro and the seed of cilantro's plant call coriander .

  • Anonymous

    Rated 5 out of 5 stars

    Cilantro is a Spanish/Mexican language in US which same thing as international know as Coriander leaf or plant. If you leave Coriander flower grown passing time. Then it become Coriander seed. Cilantro/Coriander leaf look very similar to flat leaf parsley. But their taste total difference. Thai foods and Mexican foods use Cilantro/Coriander leaf for finish garnish on their food. Further more in Chicago in the early 70's not many people know what is the Cilantro? As time passed many migrants from Mexico.


Top

Contact Us

You can email us at
Call Mon-Sat
Toll Free:888-618-THAI (8424)
Local: 425-687-1708
Fax: 425-687-8413

Our mailing address

PO Box 2054
Issaquah, WA 98027

Thai Recipe Newsletter

Sign up to receive our FREE Thai recipe newsletter (monthly).