Pad kra pao is one of Thailand’s most familiar quick meals: meat stir-fried with garlic, chiles, and fragrant holy basil, often served with rice and a fried egg.
Hand-chopped chicken gives more texture than finely ground meat, while a very hot wok keeps the sauce concentrated and the basil aromatic.
Measure the sauce and prepare every ingredient before heating the wok; the stir-fry itself takes only a few minutes.
Serving Suggestions
Serve immediately with jasmine rice, a crisp-edged fried egg, and prik nam pla or sliced chiles in fish sauce.
Recipe Notes
Holy basil is distinctive, but Thai basil is a practical substitute. Refrigerate the stir-fry for two days and reheat quickly in a hot skillet.
Thai Pad Kra Pao Gai
Fast Thai stir-fried chicken with holy basil, garlic, chiles, jasmine rice, and a crisp-edged fried egg.
Ingredients
Equipment
Method
Cook the Rice and Eggs:
- Combine the rinsed rice and water, bring to a simmer, cover, and cook over low heat for 15 minutes. Rest covered for 10 minutes.
- Heat half the oil in a wok and fry the eggs one at a time until the edges are crisp and the yolks are softly set. Drain briefly.
Mix the Sauce:
- Stir together the oyster sauce, fish sauce, light soy, dark soy, sugar, and water.
- Wipe the wok if needed, then heat the remaining oil over high heat.
Stir-Fry:
- Add the garlic and chiles and stir-fry for 20 seconds. Add the chicken and cook for 3 to 5 minutes, breaking apart the pieces, until nearly cooked.
- Pour in the sauce and toss for 1 to 2 minutes until the chicken is cooked and lightly coated. Fold in the holy basil just until wilted. Serve with rice and eggs.
Nutrition
Notes
- Adjust the number of bird chiles to suit your heat preference.
- Do not crowd a small wok; cook the chicken in two batches if necessary.
