This is my FAVORITE dish in Thailand. And chances are that the US version tastes nothing like it does here, in Thailand.
But don’t worry! I have the authentic recipe! While living in Hua Hin (a beach town 4 hrs south of Bangkok), I frequented the restaurant right next to my apartment. The owners were a brother-sister duo. The brother spoke no English, but the sister was married to an Englishman, so I was able to converse with her. She taught me a.) how to order this dish in Thai (pad grub-pow guy kai dow) and b.) how to make it!
Serving: 2 (unless you’re American, then probably one serving)
Ingredients (in order of appearance):
1 tbls Sunflower oil
7 Garlic cloves (minced)
2 Chicken breasts (thinly sliced)
4 tbls Soy sauce
3 tbls Oyster sauce
6 tbls Fish sauce
9 birds eye chilis
½ cup green beans (chopped)
1 bunch Basil
1 bunch Culantro
2 cups rice
1 Cucumber (sliced)
- Thinly slice 2 Chicken Breasts, mince 7 Garlic Cloves, slice 9 birds eye chilis, and chop ½ cup green beans.
- Set heat to med-high, then add 1 Tbls of Sunflower Oil in a pan.
- Add Garlic. Let it sit for 1 minute.
- Add Chicken and Green Beans to the pan. Stir until mixed.
- Once Chicken is stirred, add Soy, Oyster and Fish Sauce to pan. Stir and sit for 1 minute.
- Then, add Basil and Culantro. Stir. While that is resting, plate your cup of rice.
- Add mixture from the pan next to the portion of rice.
- Immediately fry one egg, over medium, then add to the top of the rice.
- Add sliced cucumber for garnishment. Add extra fish sauce and sliced chili’s to taste.