Thai Basil Chicken (Pad Krapow)
Bangkok street-food staple. Minced chicken stir-fried with chillies, garlic, and holy basil. Served over rice with a crispy fried egg.
20 minMedium~522 kcal / servingAsian
Contains glutenContains eggsContains soyContains fishdairy free
Nutrition
522 kcal
Calories
41 g
Protein
48 g
Carbs
19 g
Fat
Estimated, per serving
Good to know
Contains glutenContains eggsContains soyContains fishdairy free
Ingredients · per serving
- 120 g Chicken mince
- small handful Thai holy basil
- 1 tsp Fish sauce
- 4 cloves Garlic
- 1 tbsp Oyster sauce
- 2 tbsp Vegetable oil
- 1 large Egg
- 3 whole Bird's eye chillies
- 1 tbsp Water
- 1 tsp Soy sauce
- 75 g Jasmine rice
- 1 tsp Sugar
Instructions
- Put the chicken mince in a bowl, break it up with a fork.
- On a chopping board, smash the garlic cloves flat with the side of a knife, peel, and finely chop. Do the same with the chillies (use gloves or wash hands well afterwards — don't touch your eyes).
- Mix the sauce in a small bowl: oyster sauce, soy sauce, fish sauce, sugar, and water.
- Heat 1 tablespoon of the oil in a wok or large pan over high heat.
- Add the garlic and chillies. Stir for 15 seconds — they'll sizzle and smell sharp.
- Add the chicken mince. Break it up with the spatula and stir-fry for 3 minutes until no pink remains and any liquid has cooked off.
- Pour in the sauce. Toss for 1 minute until everything is coated and glossy.
- Tear the basil leaves in roughly and toss for 10 seconds — they should just wilt. Off the heat.
- In a separate pan, fry the egg in 1 tablespoon of hot oil until the edges are crispy and brown but the yolk is still runny, about 2 minutes.
- Plate the rice. Spoon the chicken alongside. Top with the fried egg. Serve with extra chillies for whoever wants more heat.
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