Pad Ka Prao

By now you know that I love Thai food! This gem is actually my husband's favorite Thai dish and I hope you fall in love with it too. Not only is it great for dinner, but it's a fabulous brunch recipe as well!

I always buy rice that takes 40 minutes to cook, but if you buy an instant rice, you will reduce your cooking time significantly. 

Total Time: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings
Level: Easy

10 mins 30 mins 40 Min 8 servings

Pad Ka Prao

Ingredients:

• 2 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 2 shallots, finely chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 lb ground chicken
• 4 dried bird’s eye chilies, chopped and pounded with a mortar and pestle, or 1-2 fresh jalapeno cut into slivers
• 1 1/2 tablespoons soy sauce
• 1 teaspoon coconut sugar or sugar to taste
• 1 tablespoon dried Thai basil
• Black pepper to taste
• 4 eggs
• 3 cups cooked brown Jasmine rice (typically 1 cup dry)

Directions:

1. Prepare rice according to package directions and let it cook while you prepare the rest of the dish.
2. Heat olive oil over medium-high heat in a deep skillet or wok. Add the garlic and shallots and cook for 2-3 minutes, stirring occasionally.
3. Add the bell pepper and cook for 2 minutes.
4. Toss in the ground chicken and break apart with a wooden spatula.
5. Once the chicken is cooked through, add the chilies, soy sauce, sugar, basil, and black pepper.
6. Stir to combine and add a splash of water or chicken broth if the mixture becomes too dry. Reduce heat to low and keep warm.
7. In a separate skillet, prepare your sunny side up eggs.
8. Assemble your plates by placing a serving of rice down first, adding the chicken mixture next, then topping with a sunny side up egg.
9. Enjoy!