# gai pad krapow

# ingredients

# sauce

• 4 tbsp oyster sauce
• 4 tbsp fish sauce
• 1 tsp golden mountain sauce
• 1 tbsp brown sugar
• 1 tsp freshly ground black pepper

# for the dish

• 8 boneless chicken thighs
• 1 red bell pepper, seeded and diced
• 6-10 shallots, diced (equal in volume to the bell pepper)
• 6 cloves garlic, minced
• 2 thai chiles, minced
• 1 bunch thai basil leaves, chopped
• juice of 1 lime
• fried eggs (optional)

# directions

• Mince the chicken thighs with a cleaver (you can optionally use a food processor for this step).
• Fry the minced chicken in a skillet over medium-high heat until browned and the moisture has been driven out.
• Add the bell pepper and shallots, and fry until cooked and the shallots are transparent.
• Add the garlic and chiles, and fry for an additional 30s (careful not to burn the garlic).
• Add the sauce, deglazing the bottom of the pan and cooking for 1 min.
• Turn the heat off, and add the chopped thai basil and juice of 1 lime, stirring until the basil is wilted.
• Serve with jasmine rice, with an optional (but highly recommended) fried egg.