Now that the weather has abated somewhat and we are no longer seeing the 100+ degree temperatures, my Thai basil is making something of a comeback.  I decided to make use of the new growth and showcase its beautiful flavor in one of my favorite Thai dishes, Pad Krapow.  I fused a few recipes I found online, as is my wont, and ended up with this recipe, which is definitely a keeper.  In order to minimize the carbs, I opted for the lettuce wraps instead of the rice, and it was a good call.

Here’s how I made it:

Pad Krapow Gai Lettuce Wraps
serves 2

1/2 lb. ground chicken
1 Tablespoon vegetable oil
1 Tablespoon ginger, chopped fine
1/4 cup shallots, sliced fine
2 cloves garlic, minced
1 green onion, sliced
1 hot green pepper, minced
1/3 cup chicken broth
1 Tablespoon oyster sauce
1 Tablespoon soy sauce
2 teaspoons fish sauce
1 teaspoon white sugar
1 teaspoon brown sugar
1 cup fresh Thai basil or Holy basil
lettuce leaves

Saute chicken in vegetable oil just until it loses its raw color.  Add ginger, shallots, garlic, green onion, and hot pepper.  Cook until the aromatics are wilted.

Combine chicken broth, oyster sauce, soy sauce, fish sauce, and both sugars in small bowl. Add to the chicken mixture.  Increase heat to medium high and cook, stirring frequently, until most of the liquid has evaporated and the chicken is coated with sauce.  Remove from heat and add the basil.

Serve in lettuce leaves and garnish with more green onions.