Cook and Scale
Thai Basil Chicken (Pad Krapow)
4 servings · 22 min total
Fiery minced chicken stir-fried with garlic, chilli, and holy basil, served over rice with a crispy fried egg. Bangkok street food at its best.
Ingredients
- 600 g chicken breast, minced or chopped
- 3 tbsp vegetable oil
- 5 garlic, minced
- 3 fresh chilli, sliced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 4 tbsp fresh basil
- 4 egg
- 300 g white rice, to serve
Contains: Gluten, Egg, Soy, Fish, Molluscs
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the sauce — Whisk the soy sauce, oyster sauce, fish sauce, and sugar together and set aside.
- 2.
Fry the garlic and chillies — Fry the garlic and chillies in 2 tablespoons oil over high heat for 1 minute until fragrant.
- 3.
Cook the chicken — Add the chicken and stir-fry for 6 minutes, breaking it up, until cooked through and lightly browned.
- 4.
Finish with basil and eggs — Pour in the sauce and toss for 1 minute, then fold through the basil off the heat. Fry the eggs in the remaining oil until crisp-edged and serve on the rice with the chicken.