A fast classic of Thai street food, pad krapow kai is made by stir-frying minced chicken with chilli and garlic over high heat and folding in fresh basil at the very last moment. A fried egg cracked on top completes the plate.
Heat the wok until smoking, add half the oil, then stir-fry the chilli and garlic cloves for 1 minute.
Add the minced chicken and stir-fry over high heat, breaking it up, for 5 minutes without letting it release water.
Add the fish sauce, soy sauce and sugar, stir for 2 minutes, then fold in the basil the moment you take it off the heat.
Fry the eggs in the remaining oil for 3 minutes until the edges turn crispy, then serve them cracked over the chicken.
Use the wok while it's smoking hot; if the heat isn't high enough the chicken will release water and boil instead of sear. Allergens: contains fish (fish sauce), egg.
Stir in the basil right after taking the pan off the heat so the leaves stay vividly green instead of wilting.
Admin DadaGastro · verified in test kitchenWok'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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