
Pad Gra Pow
Make this Tonight - "One Night in Bangkok to fall in love with Pad Gra Pow"
10
Prep Time (minutes)
20
Cook Time (minutes)
4
ServingsIngredients
- 1 cup Oyster Sauce
- 1 ½ ounce White Sugar
- 1-ounce Mushroom Soy Sauce
- 2 ounces Fish Sauce
- 2 ounces Tamari
- 2 ounces Water
- 2 ounces Vegetable Oil
- 2 pounds Ground Chicken – dark meat preferred
- 1 bunch Thai Basil Leaves
- 3 each Red Thai Bird Chili, thinly sliced
- 4 each Cloves of garlic, peeled and minced
- 1 egg
Steps
- Mix the first 5 ingredients in a bowl with a whisk.
- Heat a wok or a large saute pan on high heat for 1-2 minutes.
- Add the vegetable oil, and when it starts to slightly smoke, add the ground chicken.
- Spread the chicken out so that it gets a nice sear on the bottom, and let it cook without touching it for about 1 minute. When the chicken is seared on one side, stir to break up any large chunks the best you can.
- Continue cooking until the chicken is almost fully cooked, but still just a little pink.
- Add the garlic and the chili and continue to cook for another minute, continuing to stir frequently.
- Add the sauce and lower your heat to medium, stirring everything together until the sauce fully coats the chicken and reduces slightly.
- Turn off the heat and add the basil leaves. The remaining heat in the pan will slightly wilt the basil. Stir to combine.
- Heat one tablespoon of cooking oil in a small non-stick pan over medium-high heat. Add egg and cook until the whites are fully cooked and have crispy edges. Remove, season with salt and serve on top of the Pad Gra Pow.