Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) ground chicken
- 3.9 oz (110 g) dry jasmine rice
- 0.7 oz (20 g) Thai holy basil leaves, or Thai basil as a substitute
- 4.2 oz (120 g) green beans, short pieces
- 0.4 oz (12 g) garlic, minced
- 0.3 oz (8 g) red chili, minced
- 0.7 US fl oz (20 ml) light soy sauce
- 0.3 US fl oz (10 ml) fish sauce
- 1.0 tsp (4 g) sugar
- 3.1 tsp (14 g) neutral oil
- 9.5 US fl oz (280 ml) water for rice and sauce
Method
- Cook rice with 250 ml of the water according to the package instructions; keep covered.
- Mix soy sauce, fish sauce, sugar and remaining 30 ml water. Heat oil in a wok over medium-high heat and stir garlic and chili for 20 seconds.
- Add chicken and stir-fry for 5–7 minutes, breaking up clumps. Add beans and cook for 3–4 minutes.
- Add the sauce and stir-fry for 1–2 minutes, ensuring chicken reaches 165°F (74°C). Turn off heat and fold in basil. Divide over rice.
Cook’s note: Holy basil gives the characteristic flavor of pad kra pao; Thai basil is an explicitly different substitute.
Allergens: Soy, wheat in soy sauce, and fish.
Approximate nutrition per serving: 479 kcal · Protein 44 g · Carbohydrates 51 g · Fat 11 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.