Tried this tonight.

Very simple, flavorful, and forgiving.

Found it on one of my new favorite blogs…..http://notlazy-rustic.blogspot.com/2010/04/thai-basil-chicken-gai-pad-krapo.html

I’ll definately be spending some time perusing the archives.

Thai Basil Chicken or Gai Pad Krapo

2-3 tablespoons vegetable oil
3-4 serrano peppers, halved, seeded and finely chopped (you could also use less of red thai chilies if you can find them)
(I only used 1 serrano, note to self: do not fear the serranos, shoulda used all 4)
3 large shallots, peeled and thinly sliced
(I only had a few green onions, so, that’s what I used)
6 large cloves garlic, peeled and finely chopped
2/3 pound green beans, trimmed and cut into 1 1/2″ lengths
1 pound ground chicken
(I used leftover cooked round steak)
1/4 cup fish sauce, plus more if desired
1 tablespoon sugar, plus more if desired
2 bunches basil, leaves only
in wok or large skillet over high heat,
(Don’t have a wok, just my trusty cast iron skillet)
 heat oil until shimmering. add serranos, shallots and garlic and cook 1 minute, or until nearly golden, stirring constantly.
(Next time I will add the garlic later, it burned slightly)
 add green beans and cook 3 minutes, or until softened, but still crunchy.
add ground chicken; using wood spoon or spatula, break up the meat into small pieces. cook 5 minutes, or until chicken is cooked through, stirring often.
add fish sauce and sugar to pan; stir to combine. add more fish sauce or sugar, if desired.
( Sauce was a little strong for me so I added about 1/4 cup chicken stock)
add basil leaves; reduce heat to medium-low. cook 1 minute, or until leaves are completely wilted.
you could serve this on its own, but brown rice (or white) and an egg with a runny yolk will make it a complete meal. once it was on the table, we drizzled with the fish sauce mixture, below.
(I served this over white rice cooked in homemade chicken stock and with an egg on each plate, the runny yolk makes the dish!)
(I didn’t make the sauce, but, would like to try it next time)
 
nam pla prik (chili fish sauce)
if your finished sauce is too intense, add water.
3 to 4 parts fish sauce
1 to 2 parts lime juice
1 chili, finely chopped (or more)
1 shallot, thinly sliced (or more)
2 cloves garlic, finely chopped (or more)
whisk together all ingredients; taste and adjust seasoning.
Even with the substitutions I made and misjudgement on the peppers this was delicious, fast, and EASY!
Very simple and traditional ingredients.
We will be making this lovely dish again,
 it will be affectionately known as the “Gay Crappo Stuff”
 
Warning!  The fish sauce makes your hands smell like butt, your welcome.

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