Thai Pad Krapow with Chicken and Mushrooms
From the foundersPernilla Nilsson·Co-founder & Growth
A high-protein, healthy Thai street food classic in which finely chopped chicken breast is stir-fried with mushrooms, fresh basil and zesty lime.
Ingredients
2 servings
- 500 gchicken breast fillet
- 250 gMushrooms 🏷️
- 1 stBrown onion 🏷️
- 1 stpepper
- 3 stgarlic cloves
- 1 stred chilli
- 1 krukafresh Thai basil
- 2 mskoyster sauce
- 1.5 mskJapanese soy sauce
- 1 mskfish sauce
- 1 mskneutral oil
- 1 stlime
- 400 gcauliflower
How to make it
- 1
Coarsely grate the cauliflower on a box grater or pulse it in a food processor to make cauliflower rice.
- 2
Heat a dry frying pan over a medium heat and quickly steam the cauliflower rice for 3-4 minutes to release the moisture. Set aside.
- 3
Mix the oyster sauce, Japanese soy sauce, fish sauce and the juice of half the lime in a small bowl.
- 4
Heat the oil in a large wok or frying pan over a high heat. Add the garlic and red chilli and stir-fry for 30 seconds until fragrant.
- 5
Add the chopped chicken and brown, stirring, for approx. 3-4 minutes until almost cooked through.
- 6
Add the onion wedges, sliced mushrooms and sliced pepper. Stir-fry quickly for 2-3 minutes so the vegetables stay crisp.
- 7
Pour over the sauce mixture and stir well so everything is coated and heated through.
- 8
Take the pan off the heat and stir in the fresh Thai basil so it wilts slightly in the residual heat.
- 9
Serve the stir-fry straight away over the cauliflower rice with extra lime wedges on the side.
Kitchen tips
- Chop the chicken by hand with a sharp knife instead of using mince for a more authentic texture.
- Use Thai basil if you can find it, as its unique notes of anise and liquorice give the dish its proper Thai flavour.
AI-generated content. Always verify ingredients and allergen information yourself.
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