Name: Chicken pad kra pao
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 tbsp peanut oil, plus extra for frying; 2 garlic cloves, crushed; 250 gm minced chicken thigh; 150 gm snake beans, cut into 6cm pieces; 2 red shallots, thinly sliced; 120 gm Thai chilli jam; 1½ tbsp each soy sauce and fish sauce; 1½ tsp finely grated palm sugar, or to taste; ½ cup each (loosely packed) Thai basil and coriander leaves; 2 eggs; Steamed rice, lime wedges and thinly sliced red chillies, to serve

Chicken pad kra pao

Snake beans and sweet Thai chilli jam add crunch and spice to this easy midweek recipe.

Skip to Recipe

Serves 2

Prep

15M

Cook

20M

Total

35M

To make this pad kra pao gluten-free look for gluten-free chilli jam and swap soy sauce for tamari.

Ingredients

2 tbsp peanut oil, plus extra for frying

2 garlic cloves, crushed

250 gm minced chicken thigh

150 gm snake beans, cut into 6cm pieces

2 red shallots, thinly sliced

120 gm Thai chilli jam

1½ tbsp each soy sauce and fish sauce

1½ tsp finely grated palm sugar, or to taste

½ cup each (loosely packed) Thai basil and coriander leaves

2 eggs

Steamed rice, lime wedges and thinly sliced red chillies, to serve

Method

Heat peanut oil in a large wok over high heat. Add garlic and chicken mince; stir-fry, breaking up mince with a wooden spoon, until mince starts to brown (6-8 minutes). Add snake beans, shallots, and chilli jam; stir-fry until fragrant (2-3 minutes). Stir in soy sauce, fish sauce and palm sugar; stir-fry until chicken is cooked and sauce is reduced and thickened (6-8 minutes). Remove from heat; stir through half the herbs. Keep warm.

Heat extra peanut oil in wok. Working in batches, crack 1 egg into wok and fry, gently shaking wok, until egg is cooked to your liking. Using a slotted spoon, transfer to paper towel to drain; repeat with remaining egg.

Divide rice and pad kra pao among bowls; top with fried egg and squeeze over lime wedges to taste. Scatter over remaining herbs and sliced chilli to serve.

Rebecca Lyall

With over 30 years of experience in publishing, Rebecca Lyall began her career as a freelancer, writing recipes and shooting for magazines and book publishers. Rebecca spent nine years in full-time role at Are Media, Senior Photo Chef contributing to The Australian Women’s Weekly cookbooks, Better Homes and Gardens, Gourmet Traveller, Woman’s Day, and New Idea. Now happily freelancing, she enjoys collaborating with her favourite books and magazines at a more balanced pace, allowing her to blend professional creativity with family life.

Ingredients

Method

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