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Pad Gaprao is a legendary Thai street food dish known for its rustic, spicy flavor and the distinct peppery aroma of holy basil. This version features hand-minced chicken stir-fried with a fiery chili-garlic paste and served with a classic crispy-edged Thai fried egg over rice.
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Pound Thai chilies, garlic, and spur chilies into a rough paste using a mortar and pestle. → Hand-chop the chicken for a coarse texture and pre-mix the stir-fry sauce components. → Sauté the chili-garlic paste in a wok, then add chicken and stir-fry until cooked. → Add sauce and vegetables, then turn off the heat and fold in the holy basil. → Serve over rice with a deep-fried egg and chili-fish sauce condiment.
Pound Thai chilies, garlic, and spur chilies into a rough paste using a mortar and pestle. → Hand-chop the chicken for a coarse texture and pre-mix the stir-fry sauce components. → Sauté the chili-garlic paste in a wok, then add chicken and stir-fry until cooked. → Add sauce and vegetables, then turn off the heat and fold in the holy basil. → Serve over rice with a deep-fried egg and chili-fish sauce condiment.
Pad Gaprao is a legendary Thai street food dish known for its rustic, spicy flavor and the distinct peppery aroma of holy basil. This version features hand-minced chicken stir-fried with a fiery chili-garlic paste and served with a classic crispy-edged Thai fried egg over rice.
Prepare the herb paste by pounding the Thai chilies in a mortar and pestle until fine, then add the garlic and chopped spur chili, pounding them together into a rough paste.
In a small bowl, mix the oyster sauce, soy sauce, fish sauce, black soy sauce, water, and sugar to create the stir-fry sauce.
Hand-mince the chicken thighs and breast using a cleaver or chef's knife to achieve a coarse, rustic texture.
Heat a small amount of oil in a wok over medium heat and sauté the chili-garlic paste until the garlic starts to brown and becomes aromatic.
Add the minced chicken to the wok, breaking up any large clumps, and stir-fry until the chicken is mostly cooked.
Holy basil (Gaprao) is distinct from Thai basil; it has a peppery, spicy scent. If unavailable, Thai basil is a tasty but different substitute.
Hand-mincing the meat provides a better texture than store-bought ground meat, which can be too fine and mushy.
The Thai-style fried egg requires a lot of oil and high heat to achieve the signature crispy, bubbly edges.
The yolk consistency known as 'Yang Matoom' refers to a yolk that is set but still gooey and moist.
Wait to add the basil until the heat is off to preserve its bright flavor and prevent it from turning black.
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