Pad Gaprao is an absolute classic that is loved the world over. It’s easy to whip up for a casual weekday dinner in just 20 minutes, so you won’t need much effort after a long day’s work.
There are a few top tips to getting it just right. The key to this dish is a generous helping of garlic, so be bold, it makes all the difference.
Treat the Thai Basil like a vegetable rather than a herb and don’t be afraid to add more than you think you need, the flavour of this dish depends on this ingredient.
Flavours and pairings
Gloriously spicy and more-ish. The oyster sauce adds a note of umami, while dark soy brings a caramel note and helps to add a level of sweetness to offset the heat of chilli.
If you aren’t keen on the level of heat usually expected in this dish, reduce the number of bird’s eye chillies or replace with one or two large red chillies.
Serve on a simple plate of freshly steamed jasmine rice and a fried egg that’s just a little on the runny side, so it oozes into everything.
Ingredients
- 2 chicken breasts or thighs, finely sliced or minced
- 6-8 cloves garlic, roughly chopped
- 4-5 red bird’s eye chillies, roughly chopped into rounds
- 1 large bunch Thai Basil (approx. 25-30 leaves)
- 1.5 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1.5 teaspoons dark soy sauce
- 1.5 teaspoons fish sauce
Method
- Heat two tablespoons of oil in a wok on a low fire.
- Add the garlic, and cook gently on a low flame for two minutes, stirring throughout. The garlic should lightly caramelise, but not become golden.
- Add the chicken to the wok, then turn the heat up to medium-high. Add a pinch of salt and stir together with the garlic for about three minutes.
- Add the oyster sauce, light soy, dark soy, fish sauce and chillies. Toss together well for another minute or two.
- Finally, add a good helping of Thai Basil and stir through quickly for a few seconds. Turn the fire off and serve immediately.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.