I absolutely love this Pad Cha recipe because it’s a perfect combination of spicy, savory, and fresh flavors that take me straight to the bustling streets of Thailand with every bite. With the blend of minced garlic, Thai bird’s eye chilies, and the aromatic holy basil, cooking this dish is not only a feast for my taste buds but also for my senses.
A colorful Thai stir-fry, Pad Cha combines the aromatic spiciness of bird’s eye chilies with the savory depth of oyster and soy sauces. Thinly sliced chicken or pork soaks up the rich flavors.
Young peppercorns and Thai holy basil add the finishing touches to this fabulous dish.
Ingredients
Poultry: White meat protein, lower in fat than red meat, and a good source for preserving and building muscle.
Bird’s Eye Chilies from Thailand: Brings the heat and spices.
They are good sources of vitamin C.
Oyster sauce is characterized by a savory umami taste; it brings richness to dishes.
Basil, Holy: Aromatic and peppery; assists in digestion.
Peppercorns: Young, bold, spicy crunch; high in antioxidants.
The leaf of the Kaffir lime: Aroma of citrus, boost flavor with refreshing, zesty, and bright accents.
Ingredient Quantities
- 200g chicken breast or pork, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 4-5 Thai bird’s eye chilies, chopped
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 50g young peppercorns
- 50g baby corn, sliced
- 50g green beans, cut into 1-inch pieces
- 50g Thai holy basil leaves
- 1 red bell pepper, thinly sliced (optional)
- 1 kaffir lime leaf, finely shredded
Instructions
1. In a wok or large frying pan, warm the vegetable oil to medium-high heat.
2. Minced garlic and chopped Thai bird’s eye chilies go into the pan, where they are stir-fried until they give off an aroma.
3. Raise the heat to high and add the sliced breast or pork, cooking until browned and cooked through.
4. Combine the oyster sauce, soy sauce, fish sauce, and sugar, and mix really well to combine the flavors.
5. Young peppercorns, baby corn, and green beans can be added to the pan and stir-fried for 2-3 minutes until just tender.
6. If you are using them, add the sliced red bell pepper and continue stir-frying for another minute.
7. Rip the leaves of the sacred basil into the pan, and give them a quick toss so they’re meurtrie enough to really release their flavor, but not so long that they lose their perfect texture.
8. Add the shredded kaffir lime leaf, and stir briefly to release its lovely fragrance.
9. If you think it’s necessary, taste and adjust the seasoning. Add more fish sauce or sugar if you want a different flavor profile.
10. Enjoy your delicious Pad Cha, served right away and garnished with extra fresh basil if you like.
Equipment Needed
1. Wok or large frying pan
2. Stirring spatula or wooden spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Mixing bowl or small bowl for sauces
7. Tasting spoon
FAQ
- What type of meat can I use for Pad Cha?For this recipe, you can use thinly sliced chicken breast or pork.
- Can I adjust the spiciness of Pad Cha?You can adjust the number of Thai bird’s eye chilies to suit your spice preference. Yes, you can do that.
- Is there a substitute for young peppercorns?You can leave out the young peppercorns if you don’t have them, but they lend a distinct flavor to the dish.
- What role does kaffir lime leaf play in the recipe?In Thai cuisine, the distinctive aroma and flavor that come from kaffir lime leaves are quite refreshing and citrusy.
- Can I make Pad Cha vegetarian?Certainly, you can replace the meat with tofu, or leave it out altogether, and utilize vegetarian alternatives for oyster sauce and fish sauce.
- What is the best way to serve Pad Cha?Steamed jasmine rice, which is often served with Pad Cha, complements the dish’s bold flavors nicely.
- What can I use if I can’t find Thai holy basil?If you find yourself in a tight spot, using regular basil is an option, although it will change the traditional flavor profile a bit.
Substitutions and Variations
Tofu can be used for a vegetarian alternative when chicken breast or pork is the dish’s main protein source.
Bird’s eye chilies, known in Thailand as “prik khan, gu, in,” are a staple ingredient in many Thai dishes. If you’re feeling brave enough to reach for these small, but mighty chilies, you’re in for a treat. They’re bold, and they’re likely flavors you’ll associate with your favorite Thai dishes. These peppers have a complex flavor, with a bright and fruity taste and just a touch of smokiness.
Corn: Substitute with zucchini or sliced bamboo shoots.
If you can’t find Thai holy basil leaves, you can substitute them with Italian basil or sweet Asian basil.
Kaffir lime tree leaf: A citrus-like aroma is something lime zest can substitute for.
Pro Tips
1. Marinade Tip: Before stir-frying, consider marinating the sliced chicken or pork with a bit of soy sauce and a pinch of sugar for 15 minutes. This enhances the meat’s flavor and tenderness during cooking.
2. Garlic and Chili Balance: Adjust the amount of garlic and chilies to your taste preference. If you prefer more heat, keep the seeds in the chilies. For a milder dish, remove the seeds, or reduce the number of chilies.
3. Peppercorn Handling: Slightly crush the young peppercorns before adding them to the pan. This helps them release more of their unique flavor into the dish, enhancing the overall aroma and taste.
4. Controlled Heat: Maintain a high heat while stir-frying. This ensures that the ingredients cook quickly and retain their crunch and vibrant color without becoming soggy.
5. Holy Basil Timing: Add the Thai holy basil leaves towards the end of cooking to preserve their aromatic qualities. Overcooking the basil can diminish its fresh flavor and vibrant color.
Pad Cha Recipe
My favorite Pad Cha Recipe
Equipment Needed:
1. Wok or large frying pan
2. Stirring spatula or wooden spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Mixing bowl or small bowl for sauces
7. Tasting spoon
Ingredients:
- 200g chicken breast or pork, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 4-5 Thai bird’s eye chilies, chopped
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 50g young peppercorns
- 50g baby corn, sliced
- 50g green beans, cut into 1-inch pieces
- 50g Thai holy basil leaves
- 1 red bell pepper, thinly sliced (optional)
- 1 kaffir lime leaf, finely shredded
Instructions:
1. In a wok or large frying pan, warm the vegetable oil to medium-high heat.
2. Minced garlic and chopped Thai bird’s eye chilies go into the pan, where they are stir-fried until they give off an aroma.
3. Raise the heat to high and add the sliced breast or pork, cooking until browned and cooked through.
4. Combine the oyster sauce, soy sauce, fish sauce, and sugar, and mix really well to combine the flavors.
5. Young peppercorns, baby corn, and green beans can be added to the pan and stir-fried for 2-3 minutes until just tender.
6. If you are using them, add the sliced red bell pepper and continue stir-frying for another minute.
7. Rip the leaves of the sacred basil into the pan, and give them a quick toss so they’re meurtrie enough to really release their flavor, but not so long that they lose their perfect texture.
8. Add the shredded kaffir lime leaf, and stir briefly to release its lovely fragrance.
9. If you think it’s necessary, taste and adjust the seasoning. Add more fish sauce or sugar if you want a different flavor profile.
10. Enjoy your delicious Pad Cha, served right away and garnished with extra fresh basil if you like.
