Monday, October 22, 2012

Spicy Thai Stir Fry

Spicy Thai Stir Fry


1/2 tablespoon grapeseed oil
2 bell peppers (I use various colors), cored, seeded, cut into thin strips, then the strips chopped in half
2 large carrots, chopped
8 garlic cloves, minced
1 medium red onion, thinly sliced
4 fresh Thai birds eye chiles, seeded and minced
1 1/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces (note: you can also use 1 1/4 pounds flank steak, sliced thin)
3 tablespoons Thai fish sauce
3 tablespoons Golden Mountain seasoning
1 tablespoon black soy sauce
1 tablespoon turbinado sugar
1 bunch fresh basil (preferably Thai basil), leaves plucked and finely chopped or torn into pieces

(optional: minced Thai chiles, crushed red chile flakes)


Heat oil in wok over high heat for about a minute. Swirl the oil around to coat the pan. Add the bell peppers and carrots and stir fry until barely tender, about 3 minutes. Add the garlic, chiles and onion and stir fry another minute. Add chicken, fish sauce, Golden Mountain seasoning, black soy sauce and turbinado sugar. Stir fry for about 5 minutes, until chicken is cooked through and vegetables are completely soft. Turn off heat, add basil and stir until just wilted.

Serve immediately over jasmine rice with additional minced Thai chiles and crushed red chile flakes, if desired.


This is a tweak on my Pad Kee Mao Gai, just over rice instead of rice noodles. It comes out nice and saucy without the noodles absorbing much of the moisture and we love it this way. I actually only made that recipe over noodles twice before switching over to rice at Steve's request and we've been eating it like that ever since, sometimes with chicken, sometimes with beef, always damn delicious.

I often have issues with spice level in this recipe, either way too much or way too little, but I think seeding the chiles really does the trick. So the ratios listed here should be perfect for someone who likes their Thai food with medium spice, maybe just a tad hotter. It can always be adjusted for preference.

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