Dinner - Thai stir fry recipes authentic

Pad Kra Pao (Pad Gaprao) Chicken Stir-Fry with Holy Basil

This flavourful and spicy Thai stir-fry featuring holy basil is a classic. Can be made with chicken, pork or beef and served with a fried egg!
Provided by: Pailin Chongchitnant
Yields: 2 servings
Number of ingredients: 17

Ingredients:

• 5-10 Thai chilies, or to taste
• 5 cloves garlic
• 1 spur chilies or another mild, red pepper, chopped
• ½ cup long beans, cut into short pieces
• ½ small onion, diced
• 300g chicken, coarsely ground (see video for how to grind your own chicken)
• 1 Tbsp oyster sauce
• 1 Tbsp soy sauce
• 2 tsp fish sauce
• 1½ tsp black soy sauce (or sub dark soy sauce and reduce regular soy sauce to 2 tsp)
• 2 Tbsp water
• 1 ½ tsp sugar
• 1 ½ cup holy basil leaves, loosely packed (see note)
• Vegetable oil, as needed
• 2-3 eggs (1 per person)
• Jasmine rice for serving
• Prik Nam Pla (condiment for seasoning the egg, optional): Mix together some fish sauce, a squeeze of lime juice, chopped Thai chilies, and chopped garlic.

How to cook:

1. Pound Thai chilies into a fine paste.
2. Add garlic and spur chilies and pound into a rough paste.
3. Combine oyster sauce, soy sauce, fish sauce, black soy sauce, water and sugar; stir to dissolve the sugar.
4. In a wok or a large saute pan, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
5. Add chicken and toss until they're no longer in big clumps. Add the sauce and continue tossing until the chicken is almost done.
6. Add onions and long beans; toss until the chicken is done.
7. Remove from heat and stir in the holy basil.
8. Taste and adjust seasoning as needed.
9. For the fried egg:
10. Heat about 1 cm of vegetable oil in a small non-stick pan or a wok over medium high heat.
11. Once the oil is hot (you want the oil very hot, especially if you like runny yolk), crack the egg directly into the pan and let it fry until the edges are browned and bubbly.

Notes: Thai Cashew Chicken Stir Fry, Ingredients ; 2 tbsp peanut oil (or canola or vegetable oil) ; 1/2 cup raw cashews , unsalted (Note 1 for roasted) ; 1 garlic clove , finely minced

The Easiest Thai Chicken Stir Fry!

Authentic Thai Recipe for Kraprow Gai

Thai Chicken Stir-Fry With Coconut, Chili, and Lime

This easy chicken stir-fry recipe with coconut, chili, and lime is quick to make and tastes better than any take-out you can buy.
Provided by: Darlene Schmidt
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Thai,Asian
Number of ingredients: 18

Ingredients:

• 2 to 3 boneless chicken breasts, or 5 to 6 chicken thighs, cut into strips or bite-size pieces
• 2 tablespoons vegetable oil
• 1 shallot, finely chopped, or 1/4 cup chopped purple onion
• 5 to 6 cloves garlic, minced
• 2 thumb-size pieces galangal or ginger, thinly sliced into matchsticks
• 1 fresh red chile, thinly sliced, or 1/4 to 1/3 teaspoon dried chile flakes
• 2 cups halved green beans
• 2 to 3 makrut lime leaves, optional
• 7 to 8 shiitake or other type mushrooms, sliced
• 1 red bell pepper, sliced into strips
• A generous handful of fresh basil
• 2/3 cup coconut milk
• 2 1/2 tablespoons fish sauce
• 3 1/2 tablespoons fresh lime juice
• 1 1/2 tablespoons soy sauce
• 1/3 to 1/2 teaspoon crushed dried chile (chili flakes)
• 2 1/2 teaspoons brown sugar
• Thai Jasmine rice or noodles

Nutrition:

• Calories: 376 kcal
• Carbohydrate: 22 g
• Cholesterol: 77 mg
• Fiber: 5 g
• Protein: 33 g
• Saturated Fat: 9 g
• Sodium: 1294 mg
• Sugar: 10 g
• Fat: 19 g
• Serving Size: 4 servings
• Unsaturated Fat: 0 g

How to cook:

1. Gather the ingredients.
2. Combine the stir-fry sauce ingredients together, stirring well to dissolve the sugar. Taste-test; you're looking for spicy-salty-sweet flavors balanced with the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too salty or sweet.
3. Place the chicken in a bowl and pour over 1/4 cup of the stir-fry sauce, or enough to coat the chicken. Toss well and set aside.
4. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot or onion, garlic, galangal or ginger, and chili. Stir-fry until fragrant, 1 to 2 minutes.
5. Add the chicken, green beans, and lime leaves (if using). Stir-fry 5 to 6 minutes or until cooked, adding more of the stir-fry sauce as you go.
6. Add the mushrooms, red pepper, and enough stir-fry sauce to keep the ingredients moist and simmering. Simmer 3 to 5 minutes, or until the vegetables have turned bright in color but still retain some crispness.
7. Reduce the heat to low and do a final taste-test, adding a little more fish sauce if you'd like more flavor or saltiness, or more lime juice if too salty or sweet.
8. Top with a sprinkling of fresh basil and more fresh-cut chili, if desired. Serve with plenty of Thai jasmine rice or noodles. Enjoy.

Notes: How to Save Your Basil - Thai Basil Stir Fry Sauce Recipe, Ingredients. US Customary Metric. 1x 2x 3x ; 2 Tbsp oyster sauce, see note 1 ; 1 Tbsp soy sauce ; 2 tsp fish sauce ; 2 tsp granulated sugar ; 2 Tbsp

Thai Chicken Stir-fry with Basil & Mint

Thai Chicken Stir-fry with Basil & Mint is the answer to your weeknight dinner needs!
Provided by: Sarah
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 13

Ingredients:

• 12 oz. boneless skinless chicken breast or thighs ((340g, sliced into thin strips))
• 1 teaspoon cornstarch
• 1 teaspoon vegetable oil ((plus 2 tablespoons))
• 3 cloves garlic ((thinly sliced))
• 1 small onion ((thinly sliced))
• 1 fresh holland or Thai bird chili ((de-seeded and thinly sliced))
• 2 teaspoons soy sauce
• 1 teaspoon dark soy sauce
• 2 teaspoons oyster sauce
• 1 tablespoon fish sauce
• ½ teaspoon sugar
• 1 cup fresh Thai basil leaves
• 1 cup mint leaves

Nutrition:

• Calories: 229 kcal
• Carbohydrate: 8 g
• Protein: 18 g
• Fat: 14 g
• Saturated Fat: 5 g
• Cholesterol: 64 mg
• Sodium: 752 mg
• Fiber: 2 g
• Sugar: 3 g
• Serving Size: 1 serving

How to cook:

1. Combine the sliced chicken with the cornstarch and 1 teaspoon vegetable oil.
2. Heat 1 tablespoon oil in a wok over high heat. Add the chicken, and stir-fry until opaque. Remove the chicken from the wok and set aside.
3. Add another tablespoon of oil in the wok, and add the garlic, onion, and chilies. Stir-fry for 1 minute. Add the reserved chicken, soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, Thai basil, and mint.
4. Stir-fry for about 30 seconds, until the basil and mint leaves are wilted. Serve immediately with steamed rice.

Notes: 10 Best Spicy Thai Stir Fry Sauce Recipes, peanut butter, rice vinegar, ginger root, coconut milk, minced garlic… chicken broth, garlic, soy sauce, sesame oil, sugar, Sriracha… water, garlic,

Mixed Vegetable Stir-Fry ผัดผักรวม Pad Pak Ruam

Who knew simple mixed veggies could be so flavourful. This is our classic go-to dish whenever we need some extra vegetables on the table!
Provided by: Pailin Chongchitnant
Yields: 3 servings
Number of ingredients: 13

Ingredients:

• 2 Tbsp oyster sauce
• 2 tsp soy sauce
• 2 tsp Golden Mountain sauce
• 1 Tbsp water
• ½ cup carrots, "roll cut" (see video for technique)
• ¼ head cauliflower, small florets
• 3 cups cabbage, bite-sized pieces
• 3 stalks Chinese broccoli (gai lan), stems thinly sliced on a bias, leaves roughly torn into chunks
• 10 sugar snap peas, strings removed and cut in half on a shart bias
• 5 shiitake mushrooms, fresh, cut into slices
• 5 cloves garlic, chopped
• Thai chilies, to taste, crushed with the side of a knife just until broken
• 1 tsp sugar

How to cook:

1. In a small bowl, combine oyster sauce, soy sauce, Golden Mountain Sauce, and water.
2. Organize your vegetables in order they are added to the pan: Bowl 1: Carrots and cauliflower together. Bowl 2: Cabbage, snap peas, gai lan stems, and mushrooms. Bowl 3: Gai lan leaves.
3. In a wok or a large saute pan, turn the heat to medium, add a little vegetable oil, garlic and chilies and saute until small bits of garlic starts to turn golden.
4. Add carrots and cauliflower; toss over medium heat for about 1 minute, adding a splash of water if the garlic starts to brown too quickly.
5. Add bowl 2 of vegetables, followed by the sauce and sugar. Toss until the vegetables are almost done to your liking.
6. Add gai lan leaves, toss just until wilted. Remove from heat and serve with jasmine rice. Enjoy!
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Notes: A Guide to Thai Stir-Fries, These are dishes that borrow only the Chinese stir-frying technique, but use no Chinese ingredients. So no soy sauces, oyster sauce