Pad Gra Pow Gai (variation 2)

Made one more variation of Pad Gra pow Gai, but instead of noodles, thai rice was the starch this time.

This is another recipe from importfood, but you can find many variations on the web.

I'd say this is a recipe that's more of a combination/happy medium of the two I wrote about below.

Here's the link to the importfood recipe.

Out of all the recipes, I found this one of the easier preps and one of the tastiest.

I used three tablespoons of the holy basil paste and even added some extra red and yellow pepper.

Since I also had some extra thai basil, I added a handful right at the end too.

I think what made this recipe pop for me was the ground chicken and the added cucumber as a side to the dish.

Here's how it came out below.

Gai Pad Grapao

Since I just posted on a Thai basil dish last week, thought I'd continue with a dish made with Thai and Holy Basil.

The link for the recipe on importfood.com

This is one of the easier Thai recipes and I used a lot less Thai chilies than what they recommend.

Here is my slight variation of the recipe :

one pound boneless chicken breast, cut into bite-sized pieces
4 fresh Thai chile peppers (green color is preferred), since I'm not super heat tolerant
6-10 cloves garlic minced or pressed through a garlic press
a handful or two of dried holy basil (soak in water for 15-20 minutes)
2 teaspoons - or more - of palm sugar
2.5 tablespoons fish sauce
1/2 cup water
1 or 2 cups fresh Thai basil

The dish came quickly together in about 30 minutes and I ate with jasmine rice.

Pad Kee Mao Gai

I've been cooking Thai cuisine the last 2 years and have learned quite a few dishes.

I've done Lad Na, Pad Thai, Masaman, Pad Prik Khing, and other recipes, but wanted to try something new with Thai basil.

I order a lot from importfood.com, and wanted to use their recipe on the website but did a little more searching to see what the recipe would look like and see the possible variations.

I tried this recipe here : Alosha's Kitchen and with a couple of small modifications, I thought it was a very good recipe.

To keep the heat down to medium, I used only three Thai chilies along with 12 ounces of wide noodles and a pound of chicken. I did use a whole small red onion and a red and yellow pepper; so twice the amount of onion.

If you're using 12 ounces of wide noodles I would recommend a 1/4 cup of fish sauce, slightly a little less of the golden mountain and thick soy sauce and directly mix it with the chicken before putting it in the pan. I also mix my palm sugar with water for easy use and store it in the fridge so I can just pour it on the dish as I'm creating it.

Here's a photo of the finished dish :