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Pad Krapow Gai
Pad Krapow Gai
- Preparation time 20 mins
- Serves 4 people
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If you can handle the heat, swap long red chilli for bird’s eye. The oyster sauce adds sweetness but if you like it a little sweetness add 1-2 tsp of caster sugar to your sauce.
Recipe by Camellia Ling Aebischer.
Ingredients
- 3 tbsp fish sauce
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 shallots, finely diced
- 4 cloves garlic, finely diced
- 500 g chicken mince
- 1 cup snake beans or green beans, finely chopped
- 1 long red chilli, finely sliced
- ½ punnet cherry tomatoes, sliced in half (about 1 cup)
- 1 cup Thai basil leaves, picked
- 4 eggs
- Steamed rice, to serve
Method
- In small bowl mix together the fish sauce, oyster sauce and soy sauce.
- Heat a large wok over high heat for a few minutes then add a few tbsps of neutral oil. Add shallots and chopped garlic and stir fry for a minute until it just starts to colour. Add chicken mince and break apart. Cook until the liquid evaporates.
- Add the beans and the sauce, toss to coat. Add the chilli, tomatoes and Thai basil leaves. Toss to mix then turn the heat off.
- In a separate large nonstick frypan fry eggs with a little neutral oil over high heat til sunny side up with a crispy bottom. Baste the eggs with oil to set the whites.
- Divide rice among serving bowls and add chicken mince over steamed rice, topped with a crispy fried egg.
