Pad Kaprow Gai (Thai Basil Chicken)

Serves 4 | Prep Time: 15 minutes | Cook Time: 30 minutes

Mainly used in Asian cuisine, glass noodles are composed of mung bean and sweet potato starch. They’re a fantastic gluten free alternative if that’s your thing. Plus, they cook super fast and have a pleasant chewy texture. I could eat this dish every week!

Ingredients

4 tablespoons (45ml) extra virgin olive oil, divided
2 shallots, thinly sliced
1 pound ground dark meat chicken or 1 pound (450g) ground pork
1/2 cup (125ml) shaoxing wine (rice wine)
2 tablespoons (30ml) oyster sauce
2 tablespoons (30ml) fish sauce
2 tablespoons soy (30ml) sauce
Juice from one lime
1 bunch spinach, washed and rinsed
Freshly ground black pepper
1 cup basil, chopped
1 cup cilantro, chopped
To serve: 1 pound glass noodles or steamed rice
Chile crisp (optional)

Chef Tips

Cook the noodles in two batches if your pot isn’t’ big enough. Be sure to rinse the noodles in some cold water after cooking. This will prevent the noodles from sticking. If you cannot find glass noodles, vermicelli or thin spaghetti work just as well.

Preparation

Step 1 (if cooking glass noodles or steaming rice)

Cook glass noodles according to the package. Alternatively, cook rice prior to beginning.

Step 2

Preheat a dutch oven oven medium high heat. Caramelize the chicken in half of the olive oil. Break up the meat with a wooden spatula to cover the surface area of the pan. The natural water in the protein will release. Allow that to cook off to intensify the flavor of the meat. About 5 minutes. When the chicken is cooked transfer to a bowl and set aside. Add the shaoxing wine and deglaze (use a wooden spoon to dislodge) the yummy bits on the bottom of the pan. Bring to a boil and transfer to the chicken.

Step 3

In the same pan, caramelize the shallots in some oil over medium heat. About 5 minutes. Add back the pork and season with the oyster sauce, fish sauce, soy sauce, lime juice, spinach and about a cup of water. Cook until the spinach is barely wilted. Add in the noodles (if using), basil, cilantro, and freshly ground pepper. Gently toss so the chicken mixture is evenly distributed amongst the noodles.