Another favourite from ” A Flash in the Pan” by John Whaite.
Ingredients
- 200 g basmati rice rinsed
- 8 bird’s eye chillies roughly chopped
- 1 banana shallot thinly sliced
- 4 garlic cloves peeled and sliced
- 1 tsp caster sugar
- 2 tbsps light soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 500 g chicken mince or use Turkey or Pork
- a small handful thai or holy basil or use regular basil
- 4 tbsps sunflower oil
Servings:
Instructions
- Put the rice into a medium saucepan and cover with a 2 cm layer of recently boiled water. Bring to a boil over a high heat, then reduce the heat to medium and cover. Cook for 8 minutes, then remove from the heat. Leave the lid on and let the rice steam for a further 8 minutes.
- While the rice is cooking prepare the pad krapow. Put the chopped chillies, shallot and garlic into one bowl and the soy, fish and oyster sauces into a separate small bowl.
- Set the wok over a high heat and allow it to get very hot. Once hot, add the oil and throw in the chillies, shallot and garlic. Fry, stirring contantly, for about a minute until fragrant.
- Add the chicken and fry over a high heat for a couple of minutes, stirring constantly with a wooden spoon to break it up. The chicken should be cooked through.
- Throw in the sauce mixture and toss for 30 seconds, then remove from the heat and toss with the basil, allowing it to wilt slightly. Fluff up the rice with a fork, spoon in mounds on the plate and spoon over the pad krapow. Garnish with more basil and serve.
Share this Recipe
Powered byWP Ultimate Recipe
basmati rice minced? Should it be basmati rice rinsed? I’m not sure how to mince rice.
Yes, thanks for pointing this out