Pad kra pao recipe
This Thai rice dish with chicken and fried egg makes a great brunch recipe as well as a satisfying supper.
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Cooking tools:
- Mortar and pestle
- Wok
- Kitchen scale
- Fine-mesh sieve
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Skillet
- Slotted spoon
- Fork
- Mixing bowl
- Paper towel
- Measuring spoon
- Plate
- Serving bowl
Ingredients
- 90g jasmine or Thai fragrant rice
- 2 large skinless chicken breasts
- 3 Thai or bird eye red chillies
- 6 garlic cloves
- 2 large eggs
- 4 tbsp virgin coconut oil
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- a large pinch of coconut or palm sugar, or light brown sugar
- about 25g basil, Thai basil or coriander, leaves picked
- lime wedges, to serve
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