In season当季Thai泰式
Thai Basil Chicken (Pad Kra Pao)泰式罗勒炒鸡
A 4-serving recipe with a 25-minute beginner workflow, exact seasoning and visible checkpoints.鸡肉与蒜、辣椒快炒，罗勒最后加入，趁香气浓郁时配饭吃。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
This recipe uses eggs that are not fully cooked: buy pasteurized-in-shell eggs (the carton says pasteurized). Do not serve regular raw eggs to children, older adults, pregnant people or anyone with weak immunity.本菜谱的鸡蛋不会完全煮熟：请买带壳巴氏杀菌蛋（盒上标明pasteurized）。普通生蛋不要给儿童、老人、孕妇或免疫弱者吃。- Finely chop 1 lb / 450 g boneless chicken thighs (or use ground chicken). Pound or mince 5 garlic cloves and 1–3 fresh Thai or red chilies (1 for mild); wash hands after. Sauce cup: 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tsp sugar and 2 tbsp water. Pick 1½ cups basil leaves (Thai holy basil if you find it). Have 4 eggs and 2 tbsp oil.1磅（450克）去骨鸡腿肉剁碎（或用鸡肉末）。5瓣蒜和1–3个新鲜泰国辣椒或红辣椒捣碎或切末（不辣用1个），之后洗手。碗汁：1大匙酱油、1大匙蚝油、1小匙鱼露、1小匙糖、2大匙水。摘1½杯罗勒叶（能买到圣罗勒最好）。备4个蛋、2大匙油。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Prepare 4 cups hot cooked rice before starting the main dish. If starting from dry rice, follow its package directions and yield. Reheat refrigerated cooked rice to 165°F (74°C).主菜开做前备好4杯热熟米饭。若用生米，按包装的煮法和出饭量提前煮好；冷藏米饭复热中心到165°F (74°C)。
Ingredients食材
- Chicken鸡肉1 lb磅
- Garlic大蒜5 cloves瓣
- Fresh Thai or red chilies新鲜泰国辣椒或红辣椒3
- Soy sauce酱油1 tbsp大勺
- Oyster sauce蚝油1 tbsp大勺
- Fish sauce鱼露1 tsp小勺
- Sugar白糖1 tsp小勺
- Basil罗勒1.5 cups杯
- Eggs鸡蛋4
- Cooked white rice熟白米饭4 cups杯
- Olive oil橄榄油2 tbsp大勺
Method做法
Heat 1 tbsp oil in a 30-cm skillet and fry the eggs 2 at a time until the edges are crisp, then set them aside.
30厘米锅里倒1大匙油，每次煎2个蛋，煎到边缘焦脆，盛出来。
The whites are fully set and opaque, and the yolks are as firm as you like.蛋白完全凝固不透明，蛋黄熟到你要的程度。
Common mistake & quick fix容易错在哪，怎么补救
For children, older adults, pregnancy or weak immunity, cook until yolks are firm, 2–3 more minutes covered.给儿童、老人、孕妇或免疫弱者，盖盖再煮2–3分钟至蛋黄全凝固。
Add the remaining 1 tbsp oil, then stir the garlic and chilies for 20 seconds.
再倒剩下1大匙油，下蒜和辣椒炒20秒。
The garlic smells fragrant and is pale gold at most.蒜出香味，最多浅金色。
Common mistake & quick fix容易错在哪，怎么补救
Brown garlic tastes bitter: take the pan off heat, wipe it and restart with fresh garlic.蒜变褐会苦：离火擦锅，换新蒜重来。
Add the chicken and stir-fry, breaking it up as it cooks.
下鸡肉翻炒，边炒边打散。
The thickest center reads 165°F (74°C) on a food thermometer — color alone isn't proof.食品温度计测最厚中心达165°F (74°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Pour in the sauce and toss to coat.
倒入碗汁，翻匀裹上。
The sauce coats the back of a spoon and a finger line stays clear.酱汁挂住勺背，手指划线不合拢。
Common mistake & quick fix容易错在哪，怎么补救
If thin, simmer 2 more minutes; if too thick, stir in 2 tbsp broth or water.太稀再煮2分钟；太稠拌入2大匙高汤或水。
Turn off the heat, fold in the basil, and serve over rice with a fried egg.
关火，拌入罗勒，配米饭和煎蛋上桌。
The basil has just wilted and smells strong.罗勒刚软，香气浓。
Common mistake & quick fix容易错在哪，怎么补救
Basil turns black if cooked too long; always add it off the heat.罗勒久煮会发黑，一定离火再加。
Know your ingredients认识食材
Ingredients explained食材讲解
Chicken鸡肉Thighs stay juicy and forgiving; breasts are leanest. Look for pink, firm meat with no sour smell.鸡腿肉嫩不易柴，鸡胸最低脂。选粉色、紧实、无异味的。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Oyster sauce蚝油Oyster sauce adds glossy, savory-sweet depth to stir-fries. Lee Kum Kee premium is a reliable pick.蚝油让炒菜油亮咸鲜。李锦记特级蚝油很可靠。
- Fish sauce鱼露
Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
Sugar白糖A little sugar balances salty, sour and spicy — the core of Thai flavor.少量糖平衡咸、酸、辣——泰菜味道的核心。
Basil罗勒Add at the end—heat dulls it. Store like flowers in water, not fridge.最后加，久煮会失香。像花一样插水里放，别冷藏。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- 30-cm skillet, spatula, food thermometer30厘米锅、锅铲、食品温度计
Make it a balanced meal营养搭配建议
Thai balance: pair a rich coconut curry with a sour-crisp salad or tom yum; jasmine rice ~1 cup per person; fresh herbs and lime cut the richness.泰式平衡：浓郁椰浆咖喱配一道酸脆沙拉或冬阴功；茉莉米饭每人约1杯；香草和青柠解腻。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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