Pad Krapow
35 minutesServes 4
An aromatic Thai dish, providing a balance of savoury and slightly sweet flavours served over steamed rice topped with a fried egg for a complete and satisfying meal.
- Ingredients
- Steps
Ingredients
5
chilli peppers, coarsely chopped
6
garlic cloves, coarsely chopped
3 tbsp
vegetable oil
500 g
chicken, minced
2 tbsp
oyster sauce
3 tbsp
fish sauce
2 tbsp
sugar
1 handful
basil leaves
4
eggs
900 g
jasmine rice
Steps
1
Crush the chilli peppers and garlic cloves in a mortar and pestle until mixed. Don't grind them to a paste.
2
Heat the vegetable oil in a wok over high heat until shimmering. Add the chilli mixture and stir fry for about 30 seconds, until fragrant.
3
Add the minced chicken and stir fry for about 5 minutes, until lightly browned.
4
Add the oyster sauce, fish sauce, and sugar, and cook until the liquid has evaporated.
5
Switch off the heat. Move the chicken mixture to a large bowl and immediately stir in the basil leaves.
6
Boil the jasmine rice.
7
Heat the remaining vegetable oil in the same wok over medium-high heat until shimmering. Gently crack in an egg. Cook for about 1 minute, until the edges are crispy and the whites are cooked but the yolk is still runny. Repeat with the rest of the eggs.
8
Divide the rice and chicken mixture between 4 bowls. Top each with an egg and serve immediately.