Pad kra prao

Sarah Cady (@sarahdcady)

Materials

Ground chicken, beef, pork or thinly sliced chicken or beef (1 lbs, see SI-1)

Small onion (1, sliced thin)

Bell peppers (1-2, sliced thin)

Garlic (5 cloves)

Serranos or jalapenos (1-2, or 4-5 smaller peppers)

Fish sauce (1 tbsp)

Oyster sauce (1 tbsp)

Thin/light soy sauce or seasoning sauce (2 tbsp, ex. Golden Mountain aka “the Green Cap” sauce”, see SI-2)

Dark sweet soy sauce (1 tbsp, kecap manis, see SI-2)

Holy basil (1 cup, see SI-3)

Rice, for serving

Procedure

1. Combine garlic and chiles in a mortar and pestle and grind into a coarse paste, or mince finely.

2. Add 1 tbsp oil to a skillet or wok. Heat until shimmering. Stir fry the onions and bell peppers until crisp-tender. Remove from pan and set aside.

3. Add meat and cook for a few mins until partially cooked. Add garlic-chile paste and stir fry until aromatic.

4. Add sauce mixture and continue cooking until everything is cooked through.

5. Add onions and peppers back to the pan and stir to combine. Add the basil at the end and stir until wilted.

6. Serve over rice.

Figure 1. Stir fry with peppers, onions, basil, and pork served over rice.

Supplemental Information

1. Tofu can be used in place of the meat

2. If you don't have the specialty soy sauces, you can substitute 2-3 tbsp regular soy sauce + 0.5-1 tbsp dark brown sugar.

3. Thai basil will give a more anise flavor, but any basil will work.

4. This is an attempt at replicating the pad kra prao served at Thai Kitchen in Ames, IA

Source

Recipe is adapted from several internet sources, including https://www.eatingthaifood.com/thai-basil-chicken-recipe-pad-kra-pao-gai/