Ground Chicken Stir Fried with Basil - Kai Pad Bai Kaprow

From: jrusk

On May 20, 2008

I used two jalapeños for my peppers and used the seeds. I used splenda brown sugar which made it a little on the sweet side but it balanced out the heat of my dish perfectly. I’ll make this again. Great for watching carbs…I wrapped mine in lettuce.

From: hippeastrum

On Aug 27, 2007

This was pretty good, yum.. close to Larb too. I used splenda and I don't think I noticed any difference in taste. Thanks!

From: dale!

On May 24, 2002

Fantastic! This just zings with flavour! I didn't add any of the onions but was very liberal with the fish sauce, don't leave it out! I used a bit of extra basil and ginger and stir fried through some thin egg noodles and a sliced zucchini to make a complete meal. This was a very filling meal for two (with the noodles).

From: Sue L

On May 19, 2002

My husband and I enjoyed this quite a bit as we are both fans of Thai food! Of course, we had to up the heat a bit! But that's a matter of personal taste. This was a very fragrant dish, as you said, but was even more so after I added a sqeeze of lime just before serving, which enhanced the flavors of the chicken even more. I served this dish with stir-fried rice vermicelli noodles with assorted vegetables and lemongrass on the side, instead of the rice suggested. I used basicly the same combo of sauce that was used on the chicken to season the vermicelli. It all turned out very lovely, much nicer than something you could get at a restaurant, and very easy to make! Thanks!