Pad Krapow Gai (Thai Basil Chicken)

PREPARATION Step 1 Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes. Step 2 Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes. Step 3 Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy. Step 4 Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste. TIP Golden Mountain is made with fermented soybeans, like soy sauce, and imparts sweetness along with its jolt of salinity. It can be purchased in Asian supermarkets or online and lasts indefinitely. A dash of it adds complexity to stir-fries, curries, fried rice and cooked proteins and vegetables.

Super easy and tasty, we used 3x bird's eye (thai) chiles and it was hot but good. Will reduce the fish sauce by 1/4-1/2 next time though; tasted good but the smell was so strong of fish sauce it was sort of offputting. EDIT: Made it with half the fish sauce and it turned out great. Our greenbeans went bad and we subbed zucchini and it was still great.

Found it salty though

Good as is. blanching beans makes dish faster and better.