Pad Krapow is a delicious medley of flavors with the garlic and chilies, the vegetarian oyster sauce, and lots and lots of basil. Thai Holy basil is the proper variety to use here but it can be hard to track down. Regular Thai basil is common in most Asian markets but if not regular Italian basil is still delicious. Another modification made to suit my kitchen is the vegetarian oyster sauce. If you don't happen to be allergic to oysters i'd go ahead and use the real stuff. If you are, this tasted pretty delicious.
2 lb. ground chicken or turkey
4 - 6 Thai chilies
1 cloves garlic
1 (12 oz.) bag green beans
1 large red onion, chopped fine
1/4 c. vegetarian oyster sauce
3 Tbsp. soy sauce
2 tsp. sugar
2 - 3 c. packed basil leaves, chiffonaded
In a bowl combine the vegetarian oyster sauce, soy sauce, and sugar. Set aside. This is also a great time to chiffonade the basil.
Heat the oil in the bottom of a wok. Add the chili and garlic mixture and cook until fragrant and the garlic starts to brown slightly.
Add the meat and cook, breaking up the meat as it cooks. Once the meat is about 80% cooked add the onion and green beans and keep stirring. At this point there will probably be a lot of liquid in the bottom of the pan. Drain or spoon out all but about a half a cup of the juice.
Add the soy sauce mixture and keep cooking and stirring for about 2 - 3 more minutes.
Remove from the heat and add the basil. Stir to combine.
Serve over jasmine rice.
Drop the chilies and garlic in a food processor until finely chopped.