Archive for October 6th, 2015

October 6, 2015

Pad Gra Pow

Here’s my version/attempt at a favorite Thai dish of mine. Honestly, mine comes out tasting like Chinese food. Maybe ’cause I added sesame oil in the end. Don’t add sesame oil. Otherwise very tasty and simple stir fry that’s very “下飯“ or “makes you down a lot of rice”. My picture isn’t as pretty ’cause it’s missing the bright red chilis. Baby does not like spicy so we had to do without.

pad gra prow

Mmmm…comfort food.

INGREDIENTS:

  • 1 lb ground pork/chicken/turkey/beef, whatever. I prefer pork.
  • 0.5 lb green beans (hericots are more tender) chopped into 1/2 cm length pieces
  • 2-3 large shallots, minced (about 0.5 cup)
  • 2-3 cloves of garlic, minced (about 1.5 tbs)
  • 3 tbs fish sauce
  • 1.5 tbs soy sauce
  • 1 tsp brown sugar
  • 1-2 tsp lime juice
  • 1.5 tsp salt
  • 2 pinches kaffir/makrut lime leaves, dried. 2 fresh leaves if you can find it
  • 5-7 thai chilies, sliced
  • handful of asian basil leaves
  • optional: sliced cucumbers
  • optional: fried egg

INSTRUCTIONS:

  1. Heat large wok/frying pan over med high heat until you can’t hold your hand over it for over 5 sec.
  2. Add 1-2 tbs high smoke point cooking oil (peanut, avocado, etc), when oil is just shimmering, add minced shallots, garlic, salt and stir until fragrant, ~1-2 min. Do not burn the garlic. Bad.
  3. Add ground meat and break it up with the spatula. Add all seasonings except basil. Mix well. When meat is juuuust barely cooked through, remove and set aside. Pour remaining meat juice back into the pan.
  4. Add chopped green beans, cover and let steam in meat juice (mmmm) 3-4 min or so or until just tender. Add meat back in and mix well. Scoop a little hole in the middle of the pan and add a bit of oil, fry basil, then mix everything together. Season to taste with soy sauce and lime juice if needed.
  5. Plate with sliced cucumbers, serve with rice.
  6. Optional: Top with fried egg
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