A fast classic of Thai street food, pad krapow kai is made by stir-frying ground chicken with hot peppers and garlic over high heat, then tossing in fresh basil at the end. A fried egg served on top completes the dish.
When the wok is smoking hot, add half the cooking oil and stir-fry the hot pepper and garlic cloves for 1 minute.
Add the ground chicken and stir-fry over high heat for 5 minutes, breaking it up so it does not simmer in its own juices.
Add the fish sauce, soy sauce, and sugar. Stir for 2 minutes, then add the basil as soon as you remove the pan from the heat.
Fry the eggs in the remaining oil for 3 minutes, until the edges are crisp. Serve them on top of the chicken.
Use the wok while it is smoking hot; if the heat is not high enough, the chicken will release liquid and steam. Allergens: contains fish (fish sauce) and egg. Check the soy sauce label for gluten, as ingredients may vary by brand.
Wok'u yeterince kızdırmadan tavuğu attım, 5 dakika yerine 9 dakika sürdü ve et suyunu salıp haşlandı, kavrulmuş dokuyu yakalayamadım. İkinci denemede tavayı gerçekten dumanlanana kadar bekledim ve fark çok belirgindi.
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