One of Thailand’s most favorite quick dish…
Ingredients:
12 ounce tenderloin , sliced
6 cloves Garlic, peeled
6-8 each Thai red and green chili peppers
½ tsp. Salt
4 Tbsp. Vegetable oil
½ cup Onion, diced small
1 Tbsp. Fish sauce
1 Tbsp. Oyster sauce
½ tsp. Sugar
1 cup Thai holy basil, picked
Preparation:
1. Pound the garlic, Thai chili peppers and salt together. Reserve.
2. Heat up the wok until very hot and add vegetable oil.
Add the pounded garlic and Thai chili peppers and stir-fry until fragrant.
Add the chopped onion and stir.
3. Add sliced beef to the wok, quickly stir-fry until sliced beef stiffens
but not yet cooked. Seasoned with fish sauce, oyster sauce and a bit
of sugar stir to mix and cook. Turn off heat, seafood should not be
over cooked or it would become too rubbery.
4. Before plating the dish add the basil leaves and toss in the pan to wilt.
Serve hot over rice or eaten with rice and Thai fried egg.
*** You can do this with any sauce of proteins, being chicken, pork, beef, or over seafood.
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February 25th, 2010 at 12:42 pm
Hi I would like to know where you got this blog template from I adore it!
March 3rd, 2010 at 6:13 am
[...] Think again. This healthy and delicious chicken stir fry takes only minutes to make. Instead ofSpicy beef with Thai basil (Pad Kaprao) | Chef McDangOne of Thailand's most favorite quick dish… Ingredients: 12 ounce _ _ _ _ _ _tenderloin , sliced 6 [...]
March 4th, 2010 at 2:05 am
Been following your site and I appreciate your writing. Bangkok has some of the best dining in the world. All other food seems to be bland in comparison to Thai food. I definitely miss Bangkok Thailand.
March 12th, 2010 at 12:23 am
i really like this dish because i like spicy food and i think it’s the best!
October 22nd, 2010 at 6:03 am
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February 3rd, 2011 at 1:09 am
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May 12th, 2011 at 2:27 pm
[...] is fragrant, spicy and peppery and is used in our jungle curry (gaeng pa) and our basil stir-fry (pad gaprao – I suppose this dish would be the equivalent of a Thai [...]