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Thai-Style Chicken 'Pad Krapow'
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Thai-Style Chicken 'Pad Krapow'

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.

Tags:
Optional Spice
Allergens:
Anchovies/Anchois
Soy
Sulphites
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

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

Chili Pepper

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories670 kcal
Fat24 g
Saturated Fat5 g
Carbohydrate90 g
Sugar16 g
Dietary Fiber4 g
Protein29 g
Cholesterol110 mg
Sodium910 mg
Trans Fat0.1 g
Potassium950 mg
Calcium75 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Zester
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, wash and dry all produce.Heat Guide for Step 4: 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.

Prep
2

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 chilies!)

Cook green beans
3

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.

Start chicken
4

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 is fragrant and turns dark-brown, 2-3 min.

Finish chicken
5

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.

Finish and serve
6

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.

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