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Pad Krapow Gai
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken thighs, chopped
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 4 Thai bird's eye chilies, chopped
- 2 cups fresh holy basil leaves
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- 1/4 cup chicken broth
Instructions
- Heat the vegetable oil in a wok or large skillet over high heat.
- Add the minced garlic and chopped Thai chilies, and stir-fry for 30 seconds.
- Add the chopped chicken thighs and stir-fry until cooked through, about 5-6 minutes.
- Add the oyster sauce, soy sauce, fish sauce, and sugar to the wok, and stir to combine with the chicken.
- Pour in the chicken broth and continue to stir-fry for another minute.
- Add the fresh holy basil leaves to the wok and toss until wilted, about 1-2 minutes.
- Remove from heat and serve the Pad Krapow Gai hot with steamed jasmine rice.
Pad Krapow Gai, a beloved Thai dish, has a rich history dating back to the streets of Bangkok. This flavorful stir-fry, featuring minced chicken, Thai basil, and chilies, has been a staple in Thai cuisine for generations. Renowned chefs in Thailand, such as Chef David Thompson, have elevated this dish to new heights with their unique interpretations. The dish is a popular street food in Thailand, with vendors expertly preparing it in sizzling woks, infusing the air with the aroma of basil and chilies. For an authentic experience, visit Bangkok's bustling street markets or seek out renowned Thai restaurants for the best rendition of this iconic dish. The key to a perfect Pad Krapow Gai lies in the balance of flavors, with the aromatic Thai basil and fiery chilies taking center stage. For a twist, some chefs incorporate holy basil for a slightly different flavor profile. Whether enjoyed in a bustling Thai market or at a top-notch restaurant, Pad Krapow Gai is a dish that encapsulates the vibrant and bold flavors of Thai cuisine.
25 min
4
350 calories
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