Hello hi everyone! Wesley here. Today we’re diving back into the wonderful world of Thai street food with a pad gra prow inspired by the Hangover Part 2 Bangkok street food night market scene. Most commonly, these street food dishes are associated with the drinking culture that is commonplace in Bangkok, and are usually purchased from stalls coming right out of the wok after a night of heavy drinking, then eaten outside on the street while you (hopefully) sober up a bit. For those following along, we have done a handful of noodle dishes originating from Thai street food already, and have also touched on the similar cultures of Taiwanese street food, korean street food, AND hong kong street food. 

More specifically today we’ll be cooking up a Thai stir fry known as pad gra prow which, for those not familiar, is a stir fry that prominently features a minced meat, stir fried with veggies (today we’ll be using green beans), and then tossed in two iconically Thai aromatics, some Thai chiles and Holy basil. Then we’ll be tossing that in a rich dark soy sauce and fish sauce base, and finally, rounding everything out with a lacy wok fried egg, for a classic Thai finishing touch. Hope you try it.

The recipe will be out on September 24th, 2021, so bookmark the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 8oz ground chicken (or pork, beef, or turkey)

• 4-6 Thai chiles

• 1 cup holy basil (or Thai basil)

• 4 cloves garlic

• 1 inch (about 1 tbsp) ginger

• 1 shallot

• 8oz green beans

• 2 eggs

• peanut oil

INGREDIENTS (marinade)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 1/2 tsp white pepper

• 1/2 tsp corn starch

• kosher salt

INGREDIENTS (sauce)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp fish sauce

• 1 tbsp brown sugar

• 1 tbsp black soy sauce

• 1 tbsp oyster sauce

• 1/4 cup stock (chicken or veggie)