As one of Thailand’s most recognizable street dishes, pad ka pow has earned the cred for having the mouthwatering balance of savory and sweet. With a spicy kick that is not for the faint of heart, this stir-fry also doesn’t take too long to cook. In just ten minutes, your kitchen will be filled with an aroma that will definitely stir up your senses.
Makes 2-3 servings
5 cloves Garlic, peeled
4 Bird’s eye chilies
1 Tbsp Cooking oil
200g Ground chicken
1 tsp Oyster sauce
½ tsp Light soy sauce
½ tsp Sugar
Splash of dark soy sauce
1 Tomato, diced
1 White onion, chopped
Thai holy basil leaves
Steamed rice, for serving
Fried egg, for serving
- Pound the garlic and chilies using a mortar and pestle to bring out the oils and flavors. Set aside.
- Heat a wok on high heat, and add a tablespoon of cooking oil to the pan. When the oil is hot, add the chilies and garlic. Stir-fry for about 20 seconds until fragrant. Be careful not to burn the garlic.
- Toss in the ground chicken. Keep stir-frying continuously until chicken until is cooked through. If it starts to get dry, add a splash of water.
- Mix in oyster sauce, light soy sauce, sugar, and dark soy sauce. Keep stir-frying for another 30 seconds. Add tomatoes and onions.
- Grab a handful of holy basil and toss it into the pan. Fold it into the chicken, and then immediately turn off the heat. Transfer to a plate and serve with rice and fried egg.
COOKING TIP: Holy basil leaves need only about 5 seconds in the hot mixture, as it will continue to cook from heat of the chicken. Over cooking basil makes it slightly chewy and less flavorful.
Recipe by Chef James Worrasaran and Chef James Bon of Thai Dara