🌶️ Spicy Thai Basil Chicken (Pad Krapow Gai)
Ingredients:
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1 lb (450g) ground chicken (or thinly sliced chicken breast/thigh)
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2 tbsp vegetable oil
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5–6 garlic cloves, finely chopped
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3–4 Thai bird’s eye chilies (or adjust to spice preference), chopped
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1 medium onion, thinly sliced
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1 red bell pepper, sliced (optional, for sweetness & color)
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2 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp fish sauce
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1 tsp sugar (or palm sugar)
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2 tbsp chicken broth or water
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1 large handful Thai basil leaves (holy basil if available, or sweet basil as substitute)
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Cooked jasmine rice, for serving
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Fried egg (optional, but traditional topping)
Instructions:
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Prepare sauce: In a small bowl, mix soy sauce, oyster sauce, fish sauce, sugar, and chicken broth. Set aside.
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Cook aromatics: Heat oil in a wok or skillet over medium-high heat. Add garlic and chilies. Stir-fry until fragrant (about 30 seconds).
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Cook chicken: Add ground chicken and stir-fry until cooked through and slightly browned.
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Add vegetables: Stir in onions and bell pepper. Cook for 2–3 minutes until softened.
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Season: Pour in the prepared sauce, stir well, and let everything cook together until the chicken absorbs flavors (2–3 minutes).
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Add basil: Remove from heat, stir in fresh Thai basil until wilted.
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Serve: Spoon over hot jasmine rice, top with a crispy fried egg if desired.
❓Q&A
Q: Can I use beef, pork, or tofu instead of chicken?
A: Yes! Ground pork or beef works beautifully. For a vegetarian version, use firm tofu or plant-based mince.
Q: What if I don’t have Thai basil?
A: Use sweet basil. It won’t have the same peppery kick, but it still tastes delicious.
Q: How spicy should it be?
A: Traditional Pad Krapow is quite spicy. Adjust the number of chilies (2 for mild, 6+ for fiery).
Q: Do I really need fish sauce?
A: Fish sauce gives authentic umami depth, but you can substitute extra soy sauce if you prefer.
Q: Why serve it with a fried egg?
A: The crispy edges and runny yolk balance the heat and saltiness—highly recommended!
Q: Can I meal prep this dish?
A: Yes, it reheats well. Keep rice and chicken stored separately for best texture.
