Pad Kra Pao Gai (Thai Basil Chicken Stir Fry)
Pad kra pao gai is a Thai street food staple built on very little: chicken, chilli, garlic, green beans and a handful of basil. The whole dish cooks in minutes over high heat, which is why it suits a busy weeknight. The basil goes in after the heat is off, so it wilts without turning bitter and keeps its scent. Spoon it over hot jasmine rice and add a fried egg.
Instructions
Set a pan over high heat, add the oil, and let it get properly hot before anything goes in.
Add the chillis and garlic and stir fry for about 10 seconds, just long enough to release their aroma without letting the garlic darken.
Tip in the minced chicken and keep it moving with a spatula, breaking it up as it cooks.
When the chicken is nearly cooked through, add the chopped green beans.
Pour in the fish sauce and oyster sauce, add the pinch of sugar, and stir fry for 2 minutes so the sauce coats the meat.
Turn off the heat, add the basil leaves, and stir for 5 seconds until they wilt.
Serve over rice with a fried egg on top.
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