Thai Basil Chicken Pad Krapow

Pad Krapow Gai or Thai Basil Chicken is the searing spicy comforting stir fry that has saved countless weeknight dinners at my house It is bold and savory with a punch of sweetness and heat and brought to life by hearty fresh basil You can put this on the table in under half an hour and it always turns plain rice into something memorable

I made this dish on a whim with supermarket basics and still remember my husband’s eyes lighting up at the first bite Now it is the lightning fast dinner I whip up when we have zero time

Ingredients

• Ground chicken: This is the base and cooks up quickly in the pan Choose fresh ground chicken or substitute with turkey or pork for variety
• Thai bird’s eye chilis: Adds a proper spicy kick Use fresh small red or green chilies for the best heat and aroma Adjust the amount for your heat preference
• Garlic: Essential depth Use fresh cloves and smash for strong flavor
• Oyster sauce: Brings umami and a little sweetness Look for a good quality version with mostly oyster extract
• Soy sauce and dark soy sauce: Layers of salty savoriness Go for naturally brewed sauces for richness
• Fish sauce: Optional Adds that funky depth classic to Thai food Choose a brand with few ingredients for best results
• Sugar: Just enough to balance the saltiness Regular white sugar works great
• Vegetable oil: Needed for stir frying Choose a neutral oil with a high smoke point
• Yellow onion: Slight sharpness and sweetness in the stir fry Use a firm fresh onion
• Green beans: Offers color crunch and body Snap each one to ensure they are fresh
• Fresh basil: Essential for the dish’s aroma Holy basil is most authentic Thai basil is wonderful and Italian basil works in a pinch Choose vibrant leaves without black spots
• Eggs and lime wedges: Optional Topping with a crispy fried egg and a squeeze of lime juice takes it over the top Use very fresh eggs and juicy limes

Step-by-Step Instructions

Prep the Aromatics:

Mince the chilies and garlic together with a knife or crush both in a mortar and pestle until they form a chunky paste This ensures every bite gets a blast of heat and garlic

Make the Sauce:

Combine oyster sauce soy sauces optional fish sauce and sugar in a small bowl Stir until the sugar dissolves fully so the sauce incorporates smoothly into the stir fry

Cook the Paste:

Heat your pan over medium high and add the vegetable oil Drop in the chili garlic paste It should sizzle immediately Stir constantly for about thirty seconds to one minute Just as the garlic starts to golden it is ready Move to the next step before it browns

Cook the Chicken:

Add the ground chicken to the pan Use your spatula to move the chili and garlic up onto the chicken to avoid burning Spread the meat out and let cook undisturbed for one minute to allow for browning After that break it up gently but leave some bigger pieces for texture Continue cooking until most juices have evaporated and nearly all the pink is gone

Sauce and Vegetables:

Pour in the sauce and toss to coat the chicken evenly Add in the onions and green beans Stir fry for another one or two minutes until the sauce clings and vegetables tender but still crisp

Finish with Basil:

Turn off the heat Add the basil leaves and keep tossing so the leaves wilt in the residual heat The aroma should fill your kitchen The dish is ready to serve

Serve with Toppings:

Spoon hot basil chicken over steamed rice For the full experience top with a crispy fried egg and a generous squeeze of lime juice to brighten the flavors

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My favorite part is definitely the fried egg on top The crispy edges and runny yolk soaking into the basil chicken are everything I often remember my mom handing over the pan and letting me crack the eggs in at the end so I could get the perfect crust

Storage Tips

This stir fry keeps well in the fridge for three days Reheat in a pan over medium until hot If you are making ahead leave out the basil and stir in fresh before serving for best fragrance

Ingredient Substitutions

If you cannot find Thai basil use Italian basil or even baby spinach in a pinch Ground turkey or pork substitute perfectly for chicken For a vegetarian spin use chopped mushrooms and firm tofu in place of meat Just remember to adjust seasonings for each tweak

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Serving Suggestions

Serve with jasmine rice or brown rice for an authentic feel For more greens try spooning the basil chicken over blanched bok choy or roasted broccoli Sometimes I add an extra side of sliced cucumbers for crunch and coolness

Cultural Context

This dish is found on almost every street corner in Thailand It is rustic fuss free and meant to hit every part of your palate quickly Pad Krapow is usually eaten fast and hot right from the pan Served everywhere from open air markets to family kitchens

Frequently Asked Questions About Recipes

→ What type of basil is best for this dish?

Holy basil gives authentic character, but Thai basil or regular basil are great substitutes if needed.

→ How spicy is this meal?

Spice levels depend on the number of chilies used. Start with four for mild heat or use six for true Thai flavor.

→ Can I use other meats besides chicken?

Absolutely! Ground pork, turkey, or even tofu work well as alternatives to chicken.

→ Is it possible to make this gluten-free?

Use tamari instead of soy sauce and ensure the oyster sauce is gluten-free to suit dietary needs.

→ Do I need to include fish sauce?

Fish sauce adds depth, but it can be left out for a milder version. Adjust with more lime juice if omitted.

→ How do I serve this dish?

Serve hot over steamed rice, topped with a fried egg and fresh lime for extra zing.