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Thai-Style Chicken 'Pad Krapow'
with Green Beans
Pad krapow is a popular dish in the Thai street food scene. In our version, ground chicken is stir-fried with aromatic ingredients such as ginger, garlic, lime and chili pepper, then served over fluffy rice.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
1 unit(s)
Lime
170 g
Green Beans
2 tbsp
Brown Sugar
56 g
Onion, chopped
¾ cup
Jasmine Rice
2 tbsp
Ginger-Garlic Puree
1 tbsp
Fish Sauce
(Contains Anchovies/Anchois)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 unit(s)
Chili Pepper
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.
Meanwhile, trim, then halve green beans.Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Finely chop chili. (TIP: Remove seeds for less heat. We suggest using gloves when prepping chillies!)
Add 1 tbsp (2 tbsp) oil to the same pan, then onions and chicken.Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.Add chilies, brown sugar and ginger-garlic puree. (NOTE: Reference heat guide.) Cook, stirring often, until chicken mixture is fragrant and turns dark-brown, 2-3 min.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then green beans. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Transfer to a plate, then cover to keep warm.
Remove the pan from heat.Stir in lime zest, soy sauce, fish sauce, green beans, 2 tsp (4 tsp) lime juice and 2 tbsp (4 tbsp) water.Cook, stirring often, until green beans are warmed through, 1-2 min.
Fluff rice with a fork, then season with salt and pepper, to taste.Divide rice between plates.Top with chicken stir-fry.Squeeze a lime wedge over top, if desired.
