Hello hi everyone! Wesley here. Today we’re diving back into the wonderful world of Thai street food with a pad gra prow inspired by the Hangover Part 2 Bangkok street food night market scene. Most commonly, these street food dishes are associated with the drinking culture that is commonplace in Bangkok, and are usually purchased from stalls coming right out of the wok after a night of heavy drinking, then eaten outside on the street while you (hopefully) sober up a bit. For those following along, we have done a handful of noodle dishes originating from Thai street food already, and have also touched on the similar cultures of Taiwanese street food, Korean street food, AND hong kong street food. 

More specifically today we’ll be cooking up a Thai stir fry known as pad gra prow which, for those not familiar, is a stir fry that prominently features a minced meat, stir fried with veggies (today we’ll be using green beans), and then tossed in two iconically Thai aromatics, some Thai chiles and Holy basil. Then we’ll be tossing that in a rich dark soy sauce and fish sauce base, and finally, rounding everything out with a lacy wok fried egg, for a classic Thai finishing touch. Hope you try it.

 

Serves 2-3

INGREDIENTS

  • 8oz ground chicken (or pork, beef, or turkey)

  • 4-6 Thai chiles

  • 1 cup holy basil (or Thai basil)

  • 4 cloves garlic

  • 1 inch (about 1 tbsp) ginger

  • 1 shallot

  • 8oz green beans

  • 2 eggs

  • peanut oil

INGREDIENTS (marinade)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 1/2 tsp white pepper

  • 1/2 tsp corn starch

  • kosher salt

INGREDIENTS (sauce)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 2 tbsp fish sauce

  • 1 tbsp brown sugar

  • 1 tbsp black soy sauce

  • 1 tbsp oyster sauce

  • 1/4 cup stock (chicken or veggie)

PREP

  • CRUSH and mince the garlic, set aside

  • FINE MINCE the ginger, set aside

  • SLICE the Thai chiles, set aside

  • REMOVE the basil from their stems, set aside

  • SLICE the shallots, set aside

  • SLICE the green beans into 1 inch pieces, set aside

  • COMBINE ground chicken with all marinade ingredients, then let marinate for 30 minutes or up to 1 hour

  • COMBINE all sauce ingredients, set aside

ON THE STOVE

  • HEAT a wok as hot ass possible, then add 4 tbsp peanut oil, and long yao

  • ADD the garlic, ginger, and Thai chiles, and bloom until fragrant (about 15 seconds)

  • ADD the ground chicken, and saute for 2-3 minutes until cooked through

  • REMOVE the chicken from the wok, wipe down the wok and reheat

  • ADD 4 tbsp peanut oil and long yao

  • ADD the green beans to the wok, then sear for 2 1/2 minutes before tossing

  • ADD 1/4 cup water, cover, and steam for 90 seconds

  • REMOVE the lid, and toss until remaining water is burned off

  • ADD shallots to the wok and saute for 1-2 minutes

  • ADD the ground chicken back to the wok and toss to combine

  • ADD the sauce mixture to the wok about 1/4 cup at a time, and adjust to taste

  • REMOVE from heat and toss with basil to combine

  • REHEAT the wok, add 4 tbsp peanut oil, and long yao

  • ADD an egg to the center of the wok, and spoon oil on top until the whites set

  • SERVE over rice and finish with the fried egg

 

tagged with woo can cook, pad gra prow, thai basil, hangover, the hangover, thai street food

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