Pad Horapha (Thai Basil Stir-fry)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, whisk together the oyster sauce, fish sauce, dark soy sauce, sugar, and water to create the stir-fry sauce.

   Ca. 2 min.

   Kokkens note: Ensure the sugar dissolves completely in the sauce.

2. 2

   Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.

   Ca. 1 min.

   Kokkens note: A wok is ideal for stir-frying as it distributes heat evenly.

3. 3

   Add the minced garlic, sliced shallot, and sliced bird's eye chilies to the hot oil and stir-fry for about 1 minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

4. 4

   Add the sliced chicken breast to the wok and stir-fry for 3-4 minutes until it is mostly cooked through and no longer pink.

   Ca. 4 min.

   Kokkens note: Avoid overcrowding the wok; cook in batches if necessary to ensure the chicken browns rather than steams.

5. 5

   Stir in the green beans and red bell pepper and continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.

   Ca. 3 min.

   Kokkens note: Keep the vegetables moving to cook evenly.

6. 6

   Pour the prepared stir-fry sauce over the chicken and vegetables, tossing to coat everything evenly.

   Ca. 1 min.

7. 7

   Remove the wok from the heat and immediately stir in the Thai basil leaves until they are just wilted.

   Kokkens note: Adding basil last preserves its vibrant flavor and color.

8. 8

   Serve the Pad Horapha hot, ideally with steamed jasmine rice.