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Chicken Stir Fry (Pad Kee Mao)

Pad Kee Mao is translated from Thai as 'Drunken Stir Fry'. Because this dish is exhilaratingly spicy, it is often served in Thailand accompanied by cold beer or whiskey and soda.

Pad Kee Mao dishes are made with lots of fresh hot chili peppers, garlic and holy basil and may also be prepared with pork or seafood, like clams or prawns.

Ingredients

• 2 cups minced chicken breast or tenderloins
• 15 cloves chopped garlic
• 4 chopped coriander roots (or substitute bottom stems)
• 1/2 cup fresh holy basil
• 1 red spur chill, sliced diagonally (mild red chili pepper, optional)
• 1 tsp white sugar
• 2 tbsp Thai fish sauce
• 2 tbsp oyster sauce
• 1/4 cup chicken stock
• 2 tbsp cooking oil (not olive oil)
• Crisp-fried holy basil leaves for garnish

Preparation

1. Pound the chili, garlic and coriander roots well to obtain a smooth paste.
2. Put the oil in a wok and place over medium heat until hot, fry the chili mixture until fragrant. Add the chicken, stir until done.
3. Season to taste with oyster sauce, fish sauce, sugar and chicken stock. Stir thoroughly. Add 1/2 cup fresh holy basil leaves and spur chili if desired, and stir again. Turn off the heat.
4. Transfer to a serving dish, sprinkle fried basil leaves on top, and serve at once. Serves four.

Recipe Copyright © 2002 Sangdad Books

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Also see:

• Stir Fry Chicken Pad Kee Mao
• Chicken Stir Fry with Thai Holy Basil

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