Gai pad krapow is one of my favorite Thai dishes but it wasn’t until I visited Bangkok a couple of years ago that I tried it with long beans mixed into the savory, spicy minced chicken. I was won over, and ever since then, I make it like this at home too.
Serve it with a fried egg on top alongside rice for some extra oomph.
Ingredients:
- 6 garlic cloves, minced
- 1 shallot, minced
- 2 to 4 Thai bird chiles, minced
- 2 tablespoons avocado oil
- 1 pound ground chicken (or beef)
- 1/3 pound green beans or long beans, cut into 1/2-inch pieces
- 2 tablespoons fish sauce
- 1 teaspoon granulated sugar
- 1 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 cups packed fresh basil leaves
- Steamed jasmine rice, to serve
- Fried eggs, to serve
- Combine the oil, garlic, shallots, and chiles in a wok and place over medium-high heat. Cook, stirring frequently, until the oil is fragrant, about 30 seconds after it starts sizzling.
- Add the meat and cook, stirring a tossing while breaking it up with a spatula until no longer pink, about 4 minutes. Add the fish sauce, sugar, soy sauce, and oyster sauce. Continue to cook until most of the liquid is evaporated but the mixture is still a bit saucy, about 1 minute.
- Remove the wok from the heat. Add the basil and toss to combine until wilted. Serve immediately with rice and fried eggs.