📝 About This Recipe
Pad Krapow Gai is the undisputed king of Thai street food, beloved for its intoxicating aroma and explosive balance of spicy, salty, and sweet flavors. This dish features succulent minced chicken flash-fried with a pungent paste of garlic and bird's eye chilies, finished with the peppery punch of fresh holy basil. Served over jasmine rice with a crispy-edged fried egg, it is a soul-satisfying meal that captures the vibrant energy of a Bangkok night market.
🥗 Ingredients
The Aromatics
- 5-8 pieces Thai Bird's Eye Chilies (adjust to heat preference; red and green mixed)
- 5 cloves Garlic (peeled and roughly chopped)
- 1 small Shallot (thinly sliced)
Main Ingredients
- 12 ounces Chicken Thighs (hand-minced or ground for better texture)
- 2 cups Holy Basil (Tulsi) (packed leaves; can substitute Thai Sweet Basil if unavailable)
- 3 tablespoons Neutral Oil (high smoke point like canola or grapeseed)
- 2 pieces Large Eggs (for the traditional crispy topping)
The Stir-Fry Sauce
- 1 tablespoon Oyster Sauce (adds savory depth)
- 1 tablespoon Light Soy Sauce (for saltiness)
- 1 teaspoon Dark Soy Sauce (for a rich, caramel color)
- 2 teaspoons Fish Sauce (essential for authentic funk)
- 1 teaspoon Palm Sugar (finely grated; substitute brown sugar if needed)
- 2 tablespoons Water or Chicken Stock (to loosen the sauce)
👨🍳 Instructions
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1
Prepare the aromatic paste: Place the Thai bird's eye chilies and garlic in a mortar and pestle. Pound them into a coarse, chunky paste. This releases the essential oils better than chopping.
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2
In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, palm sugar, and water until the sugar is dissolved. Set this sauce aside.
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3
Heat 2 tablespoons of oil in a wok or large heavy-bottomed skillet over medium-high heat. Once the oil is shimmering and hot, crack an egg into the pan.
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4
Fry the egg 'Thai-style' (Kai Dao) by spooning hot oil over the whites until the edges are golden-brown and crispy, but the yolk remains runny. Remove and set aside on a plate.
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5
Discard the excess oil, leaving about 1 tablespoon in the wok. Increase the heat to high. Add the chili-garlic paste and sliced shallots.
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6
Stir-fry the aromatics for about 30-45 seconds until fragrant. Be careful not to burn the garlic, but you want the chilies to release their spice into the air.
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7
Add the minced chicken to the wok. Use your spatula to break the meat apart into small crumbles. Spread the chicken out to maximize contact with the hot surface.
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8
Sear the chicken without moving it for 1 minute to get some golden-brown caramelization, then stir-fry until the chicken is nearly cooked through (about 3-4 minutes).
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9
Pour the prepared sauce mixture over the chicken. Stir-fry vigorously for 1-2 minutes until the sauce reduces slightly and coats every piece of meat in a glossy, dark glaze.
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10
Turn off the heat. This is crucial to preserve the delicate aroma of the basil. Add the fresh holy basil leaves to the wok.
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11
Toss the basil with the hot chicken for 30 seconds until the leaves are just wilted. The residual heat is all you need.
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12
Plate immediately over a generous mound of steamed jasmine rice and top with the crispy fried egg.
💡 Chef's Tips
Hand-mince your chicken thighs with a cleaver rather than using store-bought ground meat; the irregular texture holds the sauce much better. Holy Basil (Krapow) is different from Italian or Thai Sweet Basil; it has a peppery, clove-like scent that defines this dish. Don't be afraid of the smoke! A hot wok is essential for 'Wok Hei' (breath of the wok), which adds a subtle smoky flavor. If the dish looks too dry, add an extra splash of water or stock, but remember Pad Krapow should be saucy, not soupy. To reduce the spice level without losing flavor, de-seed half of the chilies before pounding them.
🍽️ Serving Suggestions
Serve with a side of 'Prik Nam Pla' (fish sauce with chopped chilies and lime juice) for extra seasoning. Pair with a cold, crisp Thai lager like Singha or Chang to cut through the heat. A side of cooling cucumber slices helps balance the intensity of the chilies. Finish the meal with a light dessert like mango sticky rice or fresh coconut water. Serve immediately while the egg yolk is still runny to create a rich sauce for the rice.