Fiery Thai Basil Chicken (Pad Krapow)
25 min · Easy
#asian#high-protein#quick#thai#weeknight
The 15-minute Bangkok street-food classic: minced chicken stir-fried hard and fast with garlic, chilli and a glossy savoury sauce, then flooded with fragrant Thai basil. Pile it over rice, crown it with a crispy fried egg, and dinner is served.
Ingredientsfor 4 portions
- 500 g Chicken Thigh, Ground, Raw
- 30 g Thai Basil, leaves picked
- 4 clove Garlic, minced
- 1 tsp Red Chili Flakes by Morton & Bassett Spices
- 2 tbsp Soy Sauce
- 2 tbsp Oyster Sauce
- 1 tbsp Fish Sauce
- 1 tsp Granulated Sugar
- 250 g Jasmine White Rice, uncooked
- 4 large egg Large Eggs
Steps
- Prep everything before the wok gets hot — this dish cooks in minutes. Mince the garlic and chilli, pick the basil leaves, and stir the soy sauce, oyster sauce, fish sauce and sugar together in a small bowl. Start the rice cooking.
- Heat a splash of oil in a wok over the highest heat. Fry an egg for each person until the white is crisp and lacy at the edges and the yolk still runs; set aside.
- In the same hot wok, add the garlic and chilli and stir for 15 seconds until fragrant.
- Add the minced chicken and stir-fry hard, breaking it up, for 4–5 minutes until cooked through and starting to catch and brown in places.
- Pour in the sauce mixture and toss for 1 minute until it glazes the meat, then kill the heat and fold through the Thai basil so it wilts in the residual warmth.
- Spoon over rice and top each plate with a crispy fried egg. Serve immediately.
