Pad kra pao gai ผัดกระเพราไก่
Ingredients
300 gram of minced meat chicken/pork
4 baby corn cut stripe
6 straw mushroom half (optional)
3 garlic chopped
2 shallot chopped
1 chili padi sliced
1 small fresh red chilli sliced
2 tablespoons vegetable oil
1 tablespoon fish sauce
2 tablespoons Maggi seasoning sauce ( Authentic taste using Golden Mountain) ** Maggi is the nearest taste to Golden Mountain sauce
1 tablespoon dark sweet soy sauce (kecap manis)
1 tablespoon oyster sauce
½ tsp ground black pepper
1 tsp of brown sugar
1 handful of Thai sweet basil leaves ( only the leaves)
( Authentic dish called for Holy Thai Basil ) ** because it not easy available in Spore I replaced it with Thai Sweet Basil
Method
1. Heat up the wok with medium heat, saute the garlic and shallots till fragrant.
2. Toss in the chili padi, just stir till you can get choke ( LOL).
3. Pour in the minced meat and break it up with the spatula into small pieces ( no chunk).
4. Saute for 4 to 5 mins, pour in the all sauces, pepper and brown sugar.
5. Add about 5 tbsp of water in.
6. Toss in the holy Thai sweet basil leaves and sliced fresh red chilli, stir well.
7. Quickly off the heat because not to lose the fragrant of the sweet holybasil.
Serve with hot Jasmine rice, egg and Nam pla prik ( cut chili with fish sauce)
As I had lived in Bangkok for many years this came our comfort food.
*** Most importantly is the Golden mountain sauce without this it will not taste the same***
Secondly its Thai Holy basil leaves not Italian basil.