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:
3 tablespoons vegetable oil
1 pound ground chicken
2 birds eye chiles, minced
2 cloves garlic, minced
1 1/2 teaspoons sugar
1 cup cut long beans
1 teaspoon Thai seasoning sauce
1 teaspoon oyster sauce
2 tablespoons fish sauce
1 cup Thai basil leaves
4 eggs, fried or sunny side up
Pepper, to taste
1. Heat a wok over high heat and then add the oil. Add the ground chicken and stir-fry until cooked, about three minutes. Add the chiles, garlic, and sugar, stirring to coat. Add the long beans, Thai seasoning sauce, oyster sauce, and fish sauce and stir-fry for another three minutes. The chicken should be cooked and the long beans should be tender-crisp.
2. Remove from the heat, add the basil, pepper, and stir to combine. Transfer to a serving plate and serve alongside steamed rice and fried eggs.