Pad Krapow Gai
Thai Holy Basil Chicken Stir-Fry
A quintessential Thai street food dish featuring a fiery and aromatic stir-fry of minced chicken with garlic, chilies, and the distinctive peppery notes of holy basil. Traditionally served with fluffy jasmine rice and a perfectly fried egg with crispy edges.
🧂 Ingredients
- 450 g Chicken thighs(Boneless, skinless, hand-chopped into small, bite-sized pieces for better texture. Alternatively, use ground chicken.)
- 2 cups Holy basil leaves(Packed. Holy basil (krapow) has a unique peppery, slightly anise-like flavor. If unavailable, use a mix of Thai basil and a pinch of fresh oregano, but the flavor will differ.)
- 8-10 cloves Garlic(Peeled. Adjust to your preference.)
- 4-8 Thai bird's eye chilies(Adjust quantity based on desired spice level. Remove seeds for less heat.)
- 1.5 tbsp Oyster sauce(Provides umami and a slightly sweet, savory base.)
- 1 tbsp Fish sauce(Essential for authentic Thai flavor. Use a good quality brand.)
- 2 tsp Soy sauce(Adds depth and saltiness. Can use light soy sauce.)
- 1 tsp Sugar(Optional, to balance the salty and spicy flavors.)
- 2 tbsp Vegetable oil(For stir-frying and frying eggs.)
- 2 Eggs(Large, for serving.)
- 2 servings Jasmine rice(Cooked, for serving.)
👨🍳 Instructions
- 1
Prepare the chili-garlic paste: In a mortar and pestle, pound the garlic cloves and Thai chilies into a coarse paste. Aim for a slightly chunky texture, not a fine puree. This releases their aromatic oils.
⏱️ 3-5 minutes - 2
Prepare the sauce: In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, and sugar (if using). Set aside.
⏱️ 1 minute - 3
Heat the wok: Place a wok or large, heavy-bottomed skillet over high heat until it is smoking hot. Add 1 tablespoon of vegetable oil and swirl to coat the bottom. This high heat is crucial for achieving 'wok hei' (breath of the wok).
⏱️ 1 minute - 4
Stir-fry the paste: Add the prepared chili-garlic paste to the hot wok. Stir-fry vigorously for about 30-60 seconds until fragrant and slightly darkened. Be careful not to burn it.
⏱️ 1 minute - 5
Cook the chicken: Add the hand-chopped chicken to the wok. Break it up with your spatula and stir-fry until it is mostly cooked through and no longer pink. This should take about 4-5 minutes.
⏱️ 5 minutes - 6
Add the sauce: Pour the prepared sauce mixture over the chicken. Stir well to coat everything evenly and continue to cook for another 1-2 minutes until the sauce has thickened slightly and coats the chicken beautifully.
⏱️ 2 minutes - 7
Wilt the basil: Turn off the heat. Add the holy basil leaves to the wok. Toss gently for about 30 seconds, just until the leaves begin to wilt. Overcooking the basil will diminish its fresh flavor and aroma.
⏱️ 30 seconds - 8
Fry the eggs: While the stir-fry rests, heat the remaining 1 tablespoon of oil in a separate small non-stick skillet over medium-high heat. Crack the eggs into the hot oil and fry until the whites are set and crispy around the edges, and the yolks are still runny. This is called 'kai dao'.
⏱️ 2-3 minutes - 9
Serve: Spoon the Pad Krapow Gai over bowls of hot jasmine rice. Top each serving with a crispy fried egg. Serve immediately.
⏱️ 1 minute
💡 Pro Tips
- ✓Holy basil (krapow) is essential for authentic flavor. It has a distinct peppery and slightly minty aroma unlike sweet Thai basil or Italian basil.
- ✓Hand-chopping the chicken thighs provides a superior texture compared to ground chicken, with varied bite sizes.
- ✓Ensure your wok or skillet is very hot before adding ingredients. High heat is key to achieving the smoky 'wok hei' flavor characteristic of Thai stir-fries.
- ✓Adjust the number of chilies to your personal heat preference. For a milder version, remove the seeds and membranes from the chilies.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Protein: Substitute chicken with thinly sliced pork loin, beef sirloin, firm tofu, or shrimp.
- Vegetables: Add thinly sliced long beans, bell peppers, or snap peas along with the chicken for extra crunch and color.
- Spice Level: Increase or decrease the amount of Thai chilies, or add a dash of Sriracha or chili garlic sauce at the end.