THAI street food is one of those culinary experiences that inspire travellers to revisit the land of Siam again and again. Bring a bit of Thailand home with this quick and easy Thai-inspired stir fry and combine it with leftover rice in the fridge for a wonderful wake-up call before rejoining the rat race!
400g beef, chicken or pork (thinly sliced)
3 fresh garlic cloves (chopped)
4 fresh red chillies (chopped)
¼ cup chicken stock
1 cup fresh Thai basil leaves
1 spring onion (sliced)
2T rice bran oil (for stir frying)
Stir fry sauce
2T oyster sauce
2T Golden Mountain Sauce
1T fish sauce
1t light soy sauce
1T brown sugar
1T tamarind puree
- Combine the stir fry sauce ingredients and stir well. Set aside.
- Heat wok over high heat and stir fry garlic and chilli in oil for 30 seconds or until fragrant.
- Add the meat and stir fry for a minute before adding half of the chicken stock. Continue to sizzle for another minute or two.
- Add stir fry sauce and sizzle for another 30s to a minute.
- Add the Thai basil leaves and spring onion and turn off heat when spring onion softens slightly and glistens.
- Serve over plenty of left-over rice!
This is supposed to be a salty dish. Add a bit of lime juice if you want to tone down the saltiness.
Golden Mountain Sauce is the “secret” ingredient that elevates Thai Street Food from the humdrum to the sublime. Like soy sauce, Golden Mountain Sauce is made from fermented soy beans and salt. However, it has a different taste – more salty with a hint of sweetness.
This centuries-old Thai seasoning sauce is widely available at Asian stores. There has been some negative publicity in the past with cancer-causing chemicals, most notably 3-MCPD, allegedly found in Golden Mountain products, as well as other brands of soy sauce. Gold Mountain, to their credit, did away with hydrolysed soy protein and bottles the healthier option with a message ‘naturally fermented’ on the label, so make sure this is the one you buy!
The other interesting ingredient in this dish is Thai basil, which tastes radically different from Sweet Basil. In fact, along with coriander, this is my favourite herb! It is perfect for Asian dishes as its flavour is more stable under high cooking temperatures. It has a delicious and distinctive liquorice taste that is widely used in Thai and Vietnamese dishes.
So now there’s no excuse to waste your left-over rice with a spicy Thai breakfast to get your day off to a delicious start!
Want something to drink with that? Click to go to Asia’s top tea-drinking nations!
Experience Vietnam’s king of soups! Click to go to Invite Vietnam into your home.
Whip up the flavour of China at home. Click to go to A taste of Northern China!
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