Pad Kra Pao (Basil Chicken Stir-Fry)

Name: Pad Kra Pao (Basil Chicken Stir-Fry)
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1/2 tsp Dark Soy Sauce, optional, for color; 1 tsp Sugar, palm sugar preferred; 2 tbsp Water; 1 cup Jasmine Rice, uncooked (to be cooked); 2 Eggs, for kai dao fried eggs; 125ml Neutral Oil, for frying eggs; Some Lime, wedges, optional; 350g Chicken Thigh, finely chopped or minced; 5 cloves of Garlic, minced; 5 Thai Bird's Eye Chilis, finely chopped, adjust to heat; 25g Thai Holy Basil (Krapao), loosely packed; 1 1/2 tbsp Neutral Oil; 1 tbsp Oyster Sauce; 1 tbsp Fish Sauce; 1 tsp Light Soy Sauce

Pad Kra Pao is a quick, fragrant Thai stir-fry of tender chicken tossed with fiery chilies, garlicky aromatics and an umami-rich sauce, finished with a handful of fragrant holy basil. Serve it on steaming jasmine rice and top with a crisp, runny fried egg for a perfect combination of textures and bold flavors. A squeeze of lime brightens every bite.

Pad Kra Pao is a quick, fragrant Thai stir-fry of tender chicken tossed with fiery chilies, garlicky aromatics and an umami-rich s... Show more

Traditional Thai Recipe

Health Grade

C- · Balanced

Rating

4.4

Time

30 min

Price

1,20 €

Calories

965 kcal

quick

easy

meal prep

one pot

Method

Start the rice

Cook the Jasmine Rice by your usual method, then keep it covered so it stays hot. While it cooks, finely chop the Chicken Thigh into small, even pieces, mince the Garlic, finely chop the Thai Bird's Eye Chili (keep or remove some seeds depending on how much heat you want), and strip the leaves from the Thai Holy Basil.

Mix the sauce

In a small bowl, whisk together the Oyster Sauce, Fish Sauce, Light Soy Sauce, the Dark Soy Sauce if you want extra color, Sugar — palm sugar if you have it — and Water until the sugar mostly dissolves. Set the bowl right by the stove so you can pour it in fast.

Stir-fry the chicken

Heat a wok or large skillet over high heat until very hot, then add 1 1/2 tbsp of the Neutral Oil. Add the garlic and chili and stir constantly for 30 seconds until fragrant. Add the chicken and keep it moving for 2 minutes, breaking up any clumps and letting some bits brown. Pour in the sauce and stir-fry for 2 minutes more until the chicken is cooked through and the glaze looks shiny and slightly sticky. Turn off the heat, add the basil, and toss just until the leaves wilt.

Fry the eggs

Pour the remaining oil into a small skillet to make a shallow layer and heat it over medium-high until shimmering. Crack in the Eggs and fry them kai dao-style for 2 to 3 minutes until the whites are set and the edges are crisp and lacy, spooning hot oil over the tops if needed. Lift them out as soon as the yolks are still runny and the bottoms are deeply golden.

Assemble and serve

Spoon the rice into bowls, pile the basil chicken on top, and finish each bowl with a fried egg. Add Lime wedges on the side and squeeze over the top at the table for a bright finish. Serve immediately while the chicken is fragrant and the yolk is still warm enough to run into the rice.