This Week's Fancy Pants Meal: Pad Kra Pao
Oh, this is a five star recipe for sure. I had to make some substitutions (I didn't have any fish sauce and used regular basil for holy basil). It's essentially a meat and rice bowl with a fiery savoury spicy twist
Also while I've yet to have a bad meal from the Street Fighter Cookbook (yes, that's a thing), I need to look through the book way earlier. A lot of these recipes look good but call for exotic ingredients that I need to get from out of town.
Some caveats: I had trouble with the minced chicken as all I had was a blender which turned everything into a paste. As it cooked I kept breaking it up and eventually it became ground chicken.
Also be warned, the minute the chilies hit the pan your kitchen will become a capsaicin nightmare. Prepare yourself accordingly.
# Pra Kra Prao
Street Fighter: The Official Street Food Cookbook
4.0 servings
5.0 whole Thai chiles (stems removed)
5.0 cloves garlic (minced)
1.5 tbsp soy sauce
2.0 tsp oyster sauce
2.5 tsp fish sauce
0.25 cup chicken broth
2.0 tsp sugar
1.0 tbsp canola oil (for cooking)
canola oil (for egg)
2.0 whole shallots (thinly sliced)
1.0 pound chicken thigh (minced)
1.0 whole green bean (sliced into bite sized pieces)
1.25 cups holy basil leaves
salt (to taste)
pepper (to taste)
2.0 cups rice (cooked)
4.0 whole eggs
1 - Place the Thai chiles and garlic cloves in a mortar and pestle. Smash and grind until a paste forms.
2 - Combine the soy sauce, oyster sauce, fish sauce, chicken broth, and sugar in a small bowl. Set aside.
3 - Set a wok or large stainless steel pan over high heat.
4 - Add the canola oil for cooking and then the shallots. Sauté until soft, about 3 minutes.
5 - Add the chile-garlic paste, and cook until the garlic starts to turn golden brown.
6 - Add the chicken, and toss until combined with the paste.
7 - Add the sauce mixture, and continue to toss until the chicken is almost cooked through.
8 - Add the long bean, and mix in well. Continue cooking until the chicken is done.
9 - Remove from the heat, and stir in the holy basil. Season with salt and pepper to taste.
10 - In a small saucepan, heat about a quarter inch of canola oil, then add an egg or two directly into the pan, and fry until the edges are browned. Fry the remaining eggs.
11 - To serve, place one serving of rice on a plate, add a portion of the chicken and top with a fried egg. Repeat with remaining ingredients, and serve.
Makes 4 servings
Calories 500
Total Fat 24g
Total Carbohydrate 35g
Protein 29g
