Pad Basil Recipe

Prepare rice

Cook jasmine rice according to package directions so it's ready when the stir-fry is finished (about 15–20 minutes). Keep warm.

Slice protein thinly against the grain (if using chicken). Trim and cut green beans, slice bell pepper and onion into 1/2-inch strips, finely chop garlic, and slice chilies. Pick basil leaves from stems and rinse; shake off excess water.

Whisk together dark soy, light soy, oyster sauce, fish sauce, brown sugar, water/broth and cornstarch in a small bowl until smooth. Set aside.

Heat a large wok or heavy skillet over high heat until smoking slightly. Add 1 tablespoon oil and swirl to coat.

Add the sliced protein in a single layer. Stir-fry 2–3 minutes until just cooked through and lightly browned. Remove to a plate and set aside (if using tofu, cook until golden on both sides).

Add remaining 1 tablespoon oil to the wok. Add garlic and sliced chilies and stir-fry 20–30 seconds until fragrant but not burnt.

Add green beans and stir-fry 2 minutes. Then add bell pepper and onion and stir-fry another 2 minutes until vegetables are crisp-tender. If vegetables begin to burn, lower heat slightly and add a splash (1–2 tbs) of water.

Return the cooked protein to the wok and toss to combine with the vegetables.

Give the prepared sauce a quick stir (cornstarch may settle) and pour it into the wok. Stir continuously; bring to a gentle boil so the sauce thickens and coats the ingredients, about 1 minute.

Add the basil leaves and toss through the hot stir-fry for 20–30 seconds until wilted and aromatic. Taste and adjust seasoning: add a little more fish sauce for saltiness, sugar for sweetness, or lime juice for brightness.

Spoon steamed jasmine rice onto plates. Top with the pad basil stir-fry. Serve immediately with lime wedges on the side.