Pad Ka Pow Gai

We took two cooking classes when we were in Chiang Mai and while is something that we have made before, my confidence in making it went up with lessons.  I would highly recommend doing a cooking class when traveling.  Sometimes I just do not make time for it, but the times that I have done so, I have not regretted it.

1 Tbsp oyster sauce 1 tsp light soy sauce 1 Tbsp dark soy sauce 1 Tbsp fish sauce 2 tsp sugar 2 Tbsp oil 1 medium shallot, minced 6-8 cloves garlic, minced 4-5 Thai chilies, finely minced (depending on your spice tolerance)* 2 large chicken breasts, cut into 1/2" cubes large handful of fresh Thai basil, reserve a few leaves for garnishing To Serve 2 C steamed white rice Instructions Frying the eggs In a large wok or frying pan, add 1 tsp vegetable oil and heat over medium high heat. When the oil is hot, crack an egg into the oil and let it fry up for about 2-3 minutes, or until it's cooked to your liking. Remove the egg and transfer to a clean plate. Repeat with the remaining eggs. Set aside. Cooking the basil chicken In a small bowl, whisk together the chicken broth, oyster sauce, light soy sauce, dark soy sauce, fish sauce, and 2 tsp sugar. Set aside. Using the same wok, turn up the heat to high and add in the 2 Tbsp oil. Add in the shallots, garlic, and Thai chilies and quickly stir fry until fragrant, about 1 minute. Next, add in the cubed chicken and continue to stir fry for another 2-3 minutes. Pour in the chicken broth liquid and toss to coast all of the chicken. Be sure to scrape the bottom of the wok to remove any sticky brown bits that are full of flavour. When most of the chicken broth has evaporated, turn off the heat and add in a large handful of Thai basil. Stir to incorporate the basil into the chicken as the residual heat will continue to wilt the basil. Remove from heat. Serve the Thai Basil Chicken with fresh hot steamed rice, and a fried egg. Garnish with additional basil leaves. Best served hot.

Read more at Curious Cuisiniere: Pad Krapow Gai (Thai Basil Chicken) https://www.curiouscuisiniere.com/pad-krapow-gai-thai-basil-chicken/

1 Tbsp oyster sauce 1 tsp light soy sauce 1 Tbsp dark soy sauce 1 Tbsp fish sauce 2 tsp sugar 2 Tbsp oil 1 medium shallot, minced 6-8 cloves garlic, minced 4-5 Thai chilies, finely minced (depending on your spice tolerance)* 2 large chicken breasts, cut into 1/2" cubes large handful of fresh Thai basil, reserve a few leaves for garnishing To Serve 2 C steamed white rice Instructions Frying the eggs In a large wok or frying pan, add 1 tsp vegetable oil and heat over medium high heat. When the oil is hot, crack an egg into the oil and let it fry up for about 2-3 minutes, or until it's cooked to your liking. Remove the egg and transfer to a clean plate. Repeat with the remaining eggs. Set aside. Cooking the basil chicken In a small bowl, whisk together the chicken broth, oyster sauce, light soy sauce, dark soy sauce, fish sauce, and 2 tsp sugar. Set aside. Using the same wok, turn up the heat to high and add in the 2 Tbsp oil. Add in the shallots, garlic, and Thai chilies and quickly stir fry until fragrant, about 1 minute. Next, add in the cubed chicken and continue to stir fry for another 2-3 minutes. Pour in the chicken broth liquid and toss to coast all of the chicken. Be sure to scrape the bottom of the wok to remove any sticky brown bits that are full of flavour. When most of the chicken broth has evaporated, turn off the heat and add in a large handful of Thai basil. Stir to incorporate the basil into the chicken as the residual heat will continue to wilt the basil. Remove from heat. Serve the Thai Basil Chicken with fresh hot steamed rice, and a fried egg. Garnish with additional basil leaves. Best served hot.

Read more at Curious Cuisiniere: Pad Krapow Gai (Thai Basil Chicken) https://www.curiouscuisiniere.com/pad-krapow-gai-thai-basil-chicken/

6 garlic cloves, peeled
6 bird’s eye chillies
1 large red chilli, cut into chunks
A pinch of sea salt
1 tbsp sweet soy sauce
1 tbsp light soy sauce
1 tbsp fish sauce
1–2 tbsp water
A pinch of sugar
2 tbsp vegetable oil
300g chicken, roughly hand-chopped
100g green beans, topped, tailed and cut into 1 inch pieces
1 onion, cut in halfg and then thin wedges cut
1 large handful of picked bai krapow, or holy basil leaves – the more the merrier
For the eggs (optional)
2 eggs
Vegetable oil, for deep frying
1 In a pestle and mortar, pound the garlic, chillies and salt together into a rough paste, and set aside.
2 Now mix the soy sauces, fish sauce and 1 tbsp of the water together in a small bowl, and stir in the sugar to dissolve.
3 Heat the oil in a wok until it’s really hot. Throw in the chilli-garlic paste and stir-fry for a few seconds, until you can smell everything in the pan, but not long enough to colour the garlic. Be careful as it will make your eyes water. Now, add the pork and stir-fry until it’s cooked through. Add the green beans, and stir-fry.
4 Add the soy and fish sauce mixture and stir through, allowing it to bubble up before adding nearly all the basil and wilting it into the dish.
5 Serve over steamed jasmine rice, with the remaining basil leaves scattered on top.
6 For the eggs, heat about 2–4cm depth of vegetable oil in another wok and, when it’s super-hot, crack in an egg. Fry until the white is crispy on the outside, and the yolk running within – it should take about 1 minute. Drain, and serve on top of your pad krapow and rice.

1 Tbsp oyster sauce 1 tsp light soy sauce 1 Tbsp dark soy sauce 1 Tbsp fish sauce 2 tsp sugar 2 Tbsp oil 1 medium shallot, minced 6-8 cloves garlic, minced 4-5 Thai chilies, finely minced (depending on your spice tolerance)* 2 large chicken breasts, cut into 1/2" cubes large handful of fresh Thai basil, reserve a few leaves for garnishing To Serve 2 C steamed white rice Instructions Frying the eggs In a large wok or frying pan, add 1 tsp vegetable oil and heat over medium high heat. When the oil is hot, crack an egg into the oil and let it fry up for about 2-3 minutes, or until it's cooked to your liking. Remove the egg and transfer to a clean plate. Repeat with the remaining eggs. Set aside. Cooking the basil chicken In a small bowl, whisk together the chicken broth, oyster sauce, light soy sauce, dark soy sauce, fish sauce, and 2 tsp sugar. Set aside. Using the same wok, turn up the heat to high and add in the 2 Tbsp oil. Add in the shallots, garlic, and Thai chilies and quickly stir fry until fragrant, about 1 minute. Next, add in the cubed chicken and continue to stir fry for another 2-3 minutes. Pour in the chicken broth liquid and toss to coast all of the chicken. Be sure to scrape the bottom of the wok to remove any sticky brown bits that are full of flavour. When most of the chicken broth has evaporated, turn off the heat and add in a large handful of Thai basil. Stir to incorporate the basil into the chicken as the residual heat will continue to wilt the basil. Remove from heat. Serve the Thai Basil Chicken with fresh hot steamed rice, and a fried egg. Garnish with additional basil leaves. Best served hot.

Read more at Curious Cuisiniere: Pad Krapow Gai (Thai Basil Chicken) https://www.curiouscuisiniere.com/pad-krapow-gai-thai-basil-chicken/

¼ C chicken broth 1 Tbsp oyster sauce 1 tsp light soy sauce 1 Tbsp dark soy sauce 1 Tbsp fish sauce 2 tsp sugar 2 Tbsp oil 1 medium shallot, minced 6-8 cloves garlic, minced 4-5 Thai chilies, finely minced (depending on your spice tolerance)* 2 large chicken breasts, cut into 1/2" cubes large handful of fresh Thai basil, reserve a few leaves for garnishing To Serve 2 C steamed white rice Instructions Frying the eggs In a large wok or frying pan, add 1 tsp vegetable oil and heat over medium high heat. When the oil is hot, crack an egg into the oil and let it fry up for about 2-3 minutes, or until it's cooked to your liking. Remove the egg and transfer to a clean plate. Repeat with the remaining eggs. Set aside. Cooking the basil chicken In a small bowl, whisk together the chicken broth, oyster sauce, light soy sauce, dark soy sauce, fish sauce, and 2 tsp sugar. Set aside. Using the same wok, turn up the heat to high and add in the 2 Tbsp oil. Add in the shallots, garlic, and Thai chilies and quickly stir fry until fragrant, about 1 minute. Next, add in the cubed chicken and continue to stir fry for another 2-3 minutes. Pour in the chicken broth liquid and toss to coast all of the chicken. Be sure to scrape the bottom of the wok to remove any sticky brown bits that are full of flavour. When most of the chicken broth has evaporated, turn off the heat and add in a large handful of Thai basil. Stir to incorporate the basil into the chicken as the residual heat will continue to wilt the basil. Remove from heat. Serve the Thai Basil Chicken with fresh hot steamed rice, and a fried egg. Garnish with additional basil leaves. Best served hot.

Read more at Curious Cuisiniere: Pad Krapow Gai (Thai Basil Chicken) https://www.curiouscuisiniere.com/pad-krapow-gai-thai-basil-chicken/

¼ C chicken broth 1 Tbsp oyster sauce 1 tsp light soy sauce 1 Tbsp dark soy sauce 1 Tbsp fish sauce 2 tsp sugar 2 Tbsp oil 1 medium shallot, minced 6-8 cloves garlic, minced 4-5 Thai chilies, finely minced (depending on your spice tolerance)* 2 large chicken breasts, cut into 1/2" cubes large handful of fresh Thai basil, reserve a few leaves for garnishing To Serve 2 C steamed white rice Instructions Frying the eggs In a large wok or frying pan, add 1 tsp vegetable oil and heat over medium high heat. When the oil is hot, crack an egg into the oil and let it fry up for about 2-3 minutes, or until it's cooked to your liking. Remove the egg and transfer to a clean plate. Repeat with the remaining eggs. Set aside. Cooking the basil chicken In a small bowl, whisk together the chicken broth, oyster sauce, light soy sauce, dark soy sauce, fish sauce, and 2 tsp sugar. Set aside. Using the same wok, turn up the heat to high and add in the 2 Tbsp oil. Add in the shallots, garlic, and Thai chilies and quickly stir fry until fragrant, about 1 minute. Next, add in the cubed chicken and continue to stir fry for another 2-3 minutes. Pour in the chicken broth liquid and toss to coast all of the chicken. Be sure to scrape the bottom of the wok to remove any sticky brown bits that are full of flavour. When most of the chicken broth has evaporated, turn off the heat and add in a large handful of Thai basil. Stir to incorporate the basil into the chicken as the residual heat will continue to wilt the basil. Remove from heat. Serve the Thai Basil Chicken with fresh hot steamed rice, and a fried egg. Garnish with additional basil leaves. Best served hot.

Read more at Curious Cuisiniere: Pad Krapow Gai (Thai Basil Chicken) https://www.curiouscuisiniere.com/pad-krapow-gai-thai-basil-chicken/