A staple dish in Thailand, and my hubby’s favourite.
Serves 2
What you need:
- 300 g Mince (chicken or pork), preferably coarse mince. You can mince chicken thigh yourself.
- 200 g Green beans, cut into small pieces
- 3-5 Red chillies, pounded
- 4 Garlic cloves, pounded
- A handful of Thai holy basil (more pungent than normal basil). Normal basil can be used as substitute.
- Oil
- 1/2 tsp Soy sauce
- 1 Tbsp Seasoning sauce (I use Golden Mountain brand)
- 1 Tbsp Oyster sauce
- 1 Tbsp Sweet soy sauce
- 1 Tbsp Fish sauce
- 3-5 Tbsp Water
- 2 Eggs (optional)
How to put this together:
- If you want fried eggs to go with your Pad Ka Prao, heat oil and fry them to your liking. Transfer to a plate.
- Heat 1/2 tsp oil on high heat. When the oil is hot, add beans + Soy sauce. Stir-fry for 30 seconds. Transfer to a bowl.
- Heat 1/2 tsp oil on high heat. Add pounded chillies + garlic, fry until fragrant (be warned, the smell is very strong – prepare to sneeze)
- Add mince meat, fry for 15 seconds. Add Seasoning sauce + oyster sauce + sweet soy sauce + fish sauce. Stir-fry until mince is cooked. Add water if it becomes dry.
- Add pre-fried beans + basil leaves. Fry for 15 seconds or until the basil leaves have wilted
- Serve with steamed jasmine rice and fried egg on top
