From davidg@eden.rutgers.edu Tue Jul 15 14:51:32 1997 Date: 13 Jul 1997 08:37:50 -0600 From: Dave Newsgroups: rec.food.recipes Subject: Thai Spicy Ground Chicken with Basils Followup-To: rec.food.cooking submitted by: dave@simpleinternet.com This is one of my favorite Thai dishes... those who know me at work hear me say frequently, "Hey, let's go to the Thai place." While this isn't the exact recipe, it's the same meal I keep ordering at "the Thai place"... Dave PAD KEE MAO GAI (Thai Spicy Ground Chicken with Basils) 1/4 cup thinly sliced red jalapeno chili peppers 1 tsp chopped red and green Thai bird chilies (Prig Kee Noo) 2 tsp chopped red onions 1 tsp chopped garlic 2 tbsp oil 1 cup coarsely grounded chicken 1/2 cup Thai basil leaves (washed) 2 1/2 tsp fish sauce (Nam Pla) 1 tsp sugar DIRECTIONS: Combine onions, garlic and the two types of chilies in a small bowl. Heat oil over medium heat in a large fry pan. Add chili mixture to the oil and stir-fry quickly until the garlic becomes golden brown. Add ground chicken, basils, fish sauce and sugar. Increase heat to high. Cook until the chicken is no longer pink. Remove from heat and serve immediately with rice as a lunch dish or without rice with liquor as snack. Makes about 2 servings. **VARIATION: Guey Theow Pad Kee Mao (Drunken Noodles) Add 1 cup of fresh rice noodles (ribbon style) and stir-fry with the chicken. Adjust spices and seasonings to taste. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.