This is definitely one of the most popular Thai food street dishes and it is easy to see the reason why. It is very tasty as it is savoury, spicy, sweet and umami. The thai basil lends it's pungent fragrance to the entire dish and rounds it up real nice.
This is a also very versatile recipe as it works equally well with chicken, pork and beef. Pad Kra Pao Gai is a quick easy stir fry dish to make for 1 person or make a huge portion to feed a family. It is best served with hot jasmine rice with a sunny side up and stir fried baby kai lan.
Serves 5
Ingredients
400g Minced Chicken
1 Medium Yellow Onion
5 Garlic Cloves, Finely Chopped
5 Chilli Padi, Finely Chopped (use more or less depending on your tolerance)
1 Red Chilli, Cut into thin strips
2 Cup Thai Holy Basil Leaves
Seasoning
1 Tbsp Oyster Sauce
1 Tbsp Light Soy Sauce
1 Tbsp Brown Sugar
1/2 Tbsp Dark Soy Sauce (the thick sweet kind)
1/2 Tbsp Fish Sauce
1/2 Tbsp Sriracha Sauce
2 Tbsp Water
Method
1. Heat up a wok over medium high heat, pour in 2 Tbsp Cooking Oil.
2. Fry the chillies and garlic for a couple minutes, you should be able to smell the chillies and the aroma of garlic.
3. Add in the onion and cooked for a couple minutes till it has turn translucent.
4. Now, turn up the heat to high and add in the Minced meat. Fry till it has turned white.
5. Add in the seasoning and stir well so that it is well mixed.
6. Next, add in the Basil leaves, give a couple of stir and turn off the heat as the remaining heat will continue to wilt the leaves.
7. Serves hot with Jasmine rice.