The Thai stir fry sauce used in this recipe is a fantastic versatile stir fry sauce! It's similar to many well known Thai stir fries like Pad See Ew, Thai Chilli Basil Chicken and Drunken Noodles (Pad Kee Mao). Make this using ground/mince chicken, pork or turkey. See notes for how to use this sauce for other stir fries. Ensure all ingredients are ready to toss into the wok before you start cooking because once you start, it cooks fast!
Course: Dinner, Stir Fry
Author: Nagi | RecipeTin Eats
2tsplight soy sauce(Note 1)
1tspdark soy sauce(Note 1)
2tbspcooking oil(I use peanut or vegetable oil)
3Thai or birds eye chillis or other small hot red chilli, finely chopped (Note 2)
4garlic cloves, finely chopped
1small onion, halved and sliced (brown, white or yellow)
Heat oil in a wok or heavy based skillet over high heat. Add garlic and chilli - cook for 15 seconds.
Add onion and cook for 45 seconds.
Add chicken and cook, breaking it up as you go. When it changes from pink to white, add Sauce. Cook until the liquid mostly disappears - about 2 minutes.
Stir through shallots. Then stir through coriander and immediately take off the heat.
Serve immediately with jasmine rice or other rice - or for a low carb, low cal option, try Cauliflower Rice! Add slices of cucumber and tomato wedges (very authentic Thai!). Garnish with extra chilli and coriander if desired.
1. Light soy provides salt whereas the dark soy mainly adds colour, plus some flavour. You can use just light soy sauce (but your meat won't be as brown like you see in the photos). You could also use just all purpose soy sauce (i.e. label does not say "light", "dark" or "sweet" soy sauce). Don't use just dark soy sauce - the flavour will be too strong.2. Use any chillis you want - and adjust amount to your taste. 3 birds eye red chillis which is what I use makes this mildly spicy, use 4 for quite spicy. 3 Thai chillies would be spicier.If you don't have fresh chilli, you can either use dried red chilli flakes (1 1/2 tsp - add with garlic) or you can add chilli sauce or chilli paste into the sauce (i.e. the paste minced chilli sold in jars). I would use 2 1/2 tsp chilli paste or 1 tbsp Sriracha Sauce.3. I know it's weird for a recipe to make 3 servings, but mince is sold in 500g/1lb packets here in Australia. So I always make this using that quantity of meat. Leftovers are fabulous!4. To use this for bite size pieces of meat (500g / 1 lb), increase the Sauce by 50%, or reduce the meat to about 350g / 12 oz. Sauce spreads better throughout minced meat, so you don't need as much. For noodles, this amount of Sauce is enough for 2 servings - use 150g/5oz of dried rice noodles or 200g / 7 oz fresh noodles, plus meat and veg of choice.5. Nutrition per serving, assuming 3 servings. The sodium can be reduced by using low sodium soy sauce.