Pad kra pao kai (basil chicken with fried egg)

One of Thailand's most common fast dishes: minced meat stir-fried with chilli and garlic, holy basil, rice and a crispy-edged fried egg. Ready in ten minutes.

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Method

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1. Pound the garlic and chillies into a rough paste in a mortar, or chop them very finely.
2. In a small bowl, mix the oyster sauce, both soy sauces, the fish sauce, the sugar and the water.
3. Heat the 100 ml of oil in a small pan, and crack in the eggs one at a time. Spoon the hot oil over the white and fry for 2 minutes until the edges are crispy but the yolk is still runny, then drain on paper towel. ⏱ Timer: 2 min
4. Heat the 2 tbsp of oil in a wok over high heat and fry the garlic-chilli paste for 30 seconds until fragrant but not browned.
5. Add the chicken and fry over high heat, stirring constantly, for 3-4 minutes until cooked through and browned in places. ⏱ Timer: 3 min
6. Pour in the sauce mixture and toss until the meat is coated and most of the liquid has evaporated.
7. Take off the heat and stir in the basil leaves just until wilted. Serve with jasmine rice, topped with the fried egg.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Holy basil (kra pao) has a peppery, clove-like flavour that defines the dish; it's sold at Asian grocers, but sweet basil also works well.
• Made the same way with minced pork (pad kra pao moo) or beef.
• Fry the egg in plenty of hot oil: that's what gives it a lacy, crispy edge.

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More southeast asian ideas

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• Pad woon sen (stir-fried glass noodles with vegetables and egg)
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• Kaeng massaman (massaman curry with beef and potatoes)
• Kaeng pa (spicy coconut-free "jungle" curry)
• Gai yang (grilled lemongrass chicken)

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