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I loooove Pad Krapow, a quick and easy Thai street food dish made with chicken and lots of fresh Thai basil to complement the heat from the chiles. I realized that it can be delicious without the meat, using meaty oyster mushrooms and corn (fresh is best, but frozen or canned is okay in the off-season). It’s brighter, lighter, crunchier, and vegetarian, and honestly you can try any vegetables you like in this. I want to try with broccoli (John’s favorite) or green beans next!
5 garlic cloves, peeled
3 or 4 Thai Bird chiles (or 1 small serrano or jalapeño)
3 large or 4 medium ears fresh corn, husked; one 12-ounce can corn, drained; or one 12-ounce bag frozen corn, thawed
4 tablespoons vegetable oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
10 ounces (3 cups) stemmed oyster mushrooms (from 1 12-ounce bunch)
4 tablespoons oyster sauce
4 tablespoons soy sauce
2 cups fresh Thai or regular basil leaves
Cooked jasmine rice, for serving
This recipe is literally chill.
Keep calm and curry on.
All the flavor of Tom Yum soup but glazed onto tender, sticky ribs.
A sweet & spicy twist on a classic to ring in the weekend (or the end a looong work day)!
