Pad Kra Pao Gai 9 Steps
In a small mixing bowl, combine the brown sugar, fish sauce, dark soy sauce and oyster sauce, stir and set aside.
Heat a large skillet or wok on high heat, add in 1 tablespoon of the vegetable oil, and quickly fry the yardlong beans until they are blistered and bright green, approximately 30 seconds. Remove from the pan and set aside.
Add in another 1 tablespoon of vegetable oil then add sliced shallots and cook for 15-20 seconds until they begin to turn light golden brown.
Add in the sliced chilies and minced garlic and cook for another 15-20 seconds being sure to stir the entire time so that the garlic does not burn.
Add the ground chicken, stir often and cook until browned and cooked through, approximately 4-5 minutes.
Add in the sauce mixture and mix to coat, cook for 1 minute until the sauce is absorbed.
Add in the holy basil leaves as well as the blistered yardlong beans. Turn off the heat and squeeze juice from the lime. Stir to incorporate and set aside while the eggs are being fried.
Fry the eggs in vegetable oil according to preference.
Serve the pad kra pao with the steamed jasmine rice, fried egg, cucumber slices and additional lime wedges.