Description
A quick and savory Thai stir-fry featuring minced chicken, fragrant basil, spicy chilies, and garlic in a sweet-savory sauce. This dish, known as Pad Krapow Gai, is a popular Thai street food favorite.
Ingredients
Scale
- 3 tablespoons vegetable oil
- 3–5 bird’s eye chilies, thinly sliced
- 3 shallots, thinly sliced (optional)
- 4–5 cloves garlic, sliced or minced
- 1 lb (450 g) ground or diced chicken (thigh or breast)
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- ½ cup (120 ml) chicken broth or water (optional)
- 1 bunch Thai basil leaves
- 1 large egg per serving (optional topping)
Instructions
- Prepare all ingredients before starting, as this Thai basil chicken stir fry moves quickly.
- Heat oil in a wok or large skillet over high heat.
- Add sliced chilies, garlic, and shallots (if using). Stir-fry for about 30 seconds until fragrant.
- Add chicken and stir-fry until mostly cooked through.
- Mix oyster sauce, dark soy sauce, sugar, and broth (if using). Pour into the pan.
- Stir-fry until the sauce thickens and coats the chicken.
- Turn off heat and stir in basil leaves until wilted.
- Fry an egg sunny-side up in a separate pan, if desired.
- Serve hot over steamed rice, topped with the fried egg.
Notes
- Holy basil can be used instead of Thai basil for a more peppery, clove-like flavor.
- For a vegetarian version, substitute chicken with crumbled tofu or a plant-based meat alternative and use vegetarian oyster sauce.
- Adjust the spice level by reducing the number of chilies or using milder peppers.
- A large skillet with high sides can be used if a wok is not available.
- Serve with steamed jasmine rice, cucumber salad, or a light soup.
- Prep Time: 5-10 minutes
- Cook Time: 3-7 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving