Sauteed with spicy chili garlic sauce, sweet basil, bell pepper and vegetables. (choice of chicken or pork is ground meat)

Slice the bell pepper, julienne the carrot, and slice the zucchini. Mince the garlic and slice the Thai bird chilies. Set aside all the prepared vegetables.

Prepare the Ingredients

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken or pork and cook until browned and fully cooked, about 5-7 minutes. Break it up with a spatula as it cooks.

Cook the Meat

Add the minced garlic and sliced Thai bird chilies to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Add Aromatics

Add the sliced bell pepper, julienned carrot, and sliced zucchini to the skillet. Stir-fry the mixture for about 3-4 minutes until the vegetables start to soften.

Incorporate Vegetables

In a small bowl, combine the soy sauce, oyster sauce, fish sauce, and sugar. Stir well to dissolve the sugar.

Mix the Sauce

Pour the sauce over the meat and vegetable mixture in the skillet. Stir well to coat everything evenly and cook for another 2 minutes.

Combine Everything

Finally, add the Thai basil leaves and stir through just until wilted. Remove from heat.

Add Basil

Serve the Pad Gra Prow hot over jasmine rice or as is. Garnish with additional basil leaves if desired.

pad gra prow

Recipe information

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