Ever since I had the fabulous Thai-inspired bee tai mak at Wild Rocket, I have been trying my best to somewhat recreate the flavours at home. I have tried two minced basil stir fry recipes and have taken to a Chubby Hubby’s pad krapow gai recipe for its simplicity and whole-food ingredients.
My first attempt, complete even with a go at an onsen egg, was probably more successful taste-wise than this current attempt. I changed a couple of things, like using a blend of fish paste and pork mince and fresh garden-grown Thai and sweet basil instead of the dried bottled spice variants.
I think sticking with pure chicken mince will work and if you love the basil notes as I do, then use both the dried and fresh basil options. I might not have hit the mark compared to Wild Rocket’s rendition, but I think for a quick, easy family meal, this is one of my go-to dishes!
Authentic Pad Krapow Gai (Chicken Stir Fry With Basil) Recipe
Ingredients
12 ounces ground chicken (minced chicken)
6 cloves garlic - peeled
6 medium red chili (red chilli in British English) - Thai
½ teaspoon salt
4 tablespoons olive oil
½ cup yellow onion - diced
1 tablespoon fish sauce
1 tablespoon oyster sauce
½ teaspoon sugar (white sugar)
1 cup basil
Instructions
- Pound garlic, chillis and salt together and set aside.
- Heat a wok or frying pan up until hot and add the oil. At that same time, bring a pot of water to boil to cook your noodles or bee tai mak, or set your rice to cook.
- Add the pounded garlic mix and stir fry till fragrant. Add the chopped onions and stir.
- Add the chicken (or chosen protein) and stir fry to partially cooked.
- Season with the fish sauce, oyster sauce and sugar until cooked.
- Plate up your carbohydrate of choice and top with some pad krapow gai. Garnish with more fresh basil and a fried egg
