Pink Peppercorn Lemon Thyme Pad Ka Prao

Directions

1. Proceed to use a rice cooker or sauce pot and cook 4 cups of rice. (Wash the rice).In a large wok or skillet, heat 2 tbsp of neutral oil to a shimmer. Add onions and garlic and cook over medium high heat until fragrant and translucent. Add 1 tbsp of PPLT and continue to cook over medium high heat.

2. Add 2lbs of ground chicken to the wok. Cook and crumble the chicken. Once all of the chicken is mostly cooked, add oyster, soy, and fish sauce. Add additional 2 tsp of PPLT.

3. Stir to combine and add chicken stock. Bring the chicken to a light boil and add white sugar.

4. Reduce heat to medium low and stir in 2 cups of thai basil leaves. Reduce heat to low and simmer for 10 minutes or until sauce thickens In a medium saucepan with lid, bring 4 cups of water, 2 tbsp of PPLT, and 1 tbsp of white vinegar to a boil.

5. Crack your eggs gently into a small bowl.

6. Using a whisk, whisk the boiling poaching liquid aggressively until a strong cyclone forms. Gently drop eggs into the center, cover the pot, and turn off the heat.

7. Let the eggs poach for 4 minutes, then strain them and remove from the liquid,

8. Build a bowl with 1.5 cups of rice and 2 cups of Pad Ka Prao.

9. Top with eggs, a sprinkle of fried garlic, and chiffonade of thai basil if you choose. Devour.