Thai Stir Fry (Pad Ka Pow)

• 250g chicken mince
• 1 onion(red)
• 3 cloves of garlic, finely chopped
• 1 Thai Sweet Chili Sauce
• 5 beans
• 5 Thai basils(only the leaves)
• 1.25 red chilies, sliced
• 1 tbsp cooking oil

Spice Sauce

• 2.5 tbsp sugar(Cane sugar)
• 2.5 tbsp fish sauce(vegetarian alternative: soy sauce)
• 2.5 tbsp soy sauce
• 5 tbsp oyster sauce(vegetarian alternative: mushroom sauce)
• 0.5 tsp pepper

Preparation

1. Cut off the ends of the bean and chop them into 1cm long pieces.

2. Blanch the 1batch bean in lightly salted water for about 6–8 minutes until they are al dente. Then drain and set aside.

3. Stir Thai Sweet Chili Sauce together.

4. Peel and halve onion. With the cut side down, again cut into thirds. So into small wedges.

In the Wok/ Pan

1. Heat cooking oil in a wok over medium heat and add garlic and chilies until fragrant. Then add the chicken mince and stir until cooked through.

2. Add the onion, pre-cooked bean, and the Thai Sweet Chili Sauce to the wok and stir everything until the vegetables are cooked and soft.

3. Add Thai basil and red chili, and mix everything well. Remove from the heat and prepare for serving.