Pad Grapow – A Thai classic
Pad grapow is a relatively easy and quick dish to prepare, and so has become one of our personal favorites as well as that of the locals on lunch break. Like most Thai dishes, this one is pan fried, and assuming you have all your ingredients at the ready, will most likely take you between 5 and 7 minutes to prepare. Some of the staff at XploreAsia claimed to have seen one of these dishes made in under a minute and thirty seconds by a Thai street cook! Definitely a pro at the helm there!
So without further ado, we bring to you a Thai lunchtime classic, Pad grapow gai:
Here’s what you’ll need:
- 1 Tbsp. Oyster sauce (this is like a thick, sweet and salty soy sauce)
- 1 tsp. fish sauce
- 1 Tbsp. vegetable oil
- 16oz. (460g.) chicken, finely chopped or ground (of course you can replace the chicken with anything pork to shrimp)
- 3-6 bird’s eye chilies, thinly sliced
- 2 cloves garlic, thinly sliced
- 30 whole leaves Thai holy basil
- 2 cups cooked white rice
- 2 fried eggs, cooked sunny-side up (this is known in Thailand as Kai Douw)
- extra fish sauce mixed with thinly sliced bird’s eye chills (this is called Prik Nahm Pla in Thai)
- In a small bowl, whisk together the fish sauce and the oyster sauce.
- Heat a large wok or pan over high heat. Add the vegetable oil and, as soon as it begins to steam, add the chopped chicken to the wok, stirring continuously to cook on all sides. When the chicken is nearly cooked through and is golden brown on the outside, about 3 minutes, add the mixed fish/oyster sauce, chilis and garlic to the pan. Cook, stirring continuously, until the sauce has evenly coated the chicken and the garlic becomes tender and caramelized, about 2 minutes. Remove the pan from the heat and stir in the basil.
- Serve immediately, with rice, adding the fried eggs on top.
And that’s that! Simple, right?