Pink Peppercorn Lemon Thyme Pad Ka Prao
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Asian
Servings
4
Prep Time
25 minutes
Cook Time
30 minutes
Punchy, savory, umami af. Ground chicken and a bit of spicy aromatics from the peppery Thai Basil allow the Pink Peppercorn Lemon Thyme to spread its wings and fly. Served over white rice and a couple of runny poached eggs, this is a bold bowl of gold.
Chef Christian Gill
Ingredients
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2 lbs Ground Chicken
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2 tbsp and 1 tbsp Pink Peppercorn Lemon Thyme
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2 tbsp Oyster Sauce
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1 tbsp Low Sodium Soy Sauce
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1 tbsp Fish Sauce
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1.5 cups Chicken Stock
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2 cups White Onion (small dice)
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1/8 cup Garlic (thinly sliced)
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2 cups and 1/8 cup loosely packed Thai Basil
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2 tbsp White Sugar
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1 tbsp White Vinegar
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2 Whole eggs
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4 cups White Rice
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1 tbsp Fried Garlic
Directions
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.
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.
Stir to combine and add chicken stock. Bring the chicken to a light boil and add white sugar.
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.
Crack your eggs gently into a small bowl.
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.
Let the eggs poach for 4 minutes, then strain them and remove from the liquid,
Build a bowl with 1.5 cups of rice and 2 cups of Pad Ka Prao.
Top with eggs, a sprinkle of fried garlic, and chiffonade of thai basil if you choose. Devour.
Recipe Video
Recipe Note
This recipe is flavor packed. Traditionally, it is served with fried medium or fried hard eggs. I would recommend trying it both ways. You can also save some of the sauce and chicken to make pad ka prao fried rice with day old white rice. The possibilities are endless.
