作法
- 將大蒜和辣椒一同放入石臼中粗略搗碎——保留些許顆粒感，不要搗成泥。大蒜應呈現裂開狀，辣椒微微壓碎並散發香氣。
- 把炒鍋以爐火所能達到的最大火力加熱，直到滴水即蒸發。倒入油並晃勻，加入蒜辣椒泥，翻炒約十秒至大蒜剛轉麥黃色。
- 加入雞絞肉，用鍋鏟邊緣將肉撥散。大火翻炒約三分鐘，直到肉色變白，邊緣在鍋面上開始焦糖化。
- 加入魚露、蠔油、醬油和糖。用力拋翻使每一塊肉都裹上醬汁；讓醬汁在鍋面收乾約三十秒，直到散發微焦的甜香。
- 關火。放入聖羅勒葉，翻拌兩下即可——餘溫會使羅勒葉軟化但不變黑。盛在熱騰騰的茉莉香米飯上。
- 在另一個乾淨平底鍋中以淺油煎蛋，直到蛋白起泡呈蕾絲邊緣狀，但蛋黃仍流動。每盤放上一顆，立即上桌。
Common questions
Can 打拋雞肉飯（Pad Krapow Gai） be made ahead?
The garlic-chili pound can be made hours ahead. Cook to order — basil does not hold.
How spicy is 打拋雞肉飯（Pad Krapow Gai）?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in Thailand; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is 打拋雞肉飯（Pad Krapow Gai） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 打拋雞肉飯（Pad Krapow Gai） to make at home?
打拋雞肉飯（Pad Krapow Gai） is approachable for a home cook with basic stove skills — total time about 18 minutes, no special technique required.
Can 打拋雞肉飯（Pad Krapow Gai） be scaled up or down?
This recipe is written for 2 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
打拋飯是泰國人不知道吃什麼時的首選——每家小店都做，每家版本各有不同。「正統」版本使用聖羅勒（krapow），而非泰國甜羅勒（horapa）；用錯羅勒便是廚師偷工減料的明證。上面那顆半熟煎蛋（kai dao）在曼谷的午餐是不可或缺的。
