Name: Pad Krapow Gai (Thai Basil Chicken)
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb (450g) ground chicken; 1 tablespoon vegetable oil; 6 cloves garlic, minced; 2 shallots, finely chopped; 2 red Thai chilies, finely sliced (adjust to taste); 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon fish sauce; 1 teaspoon sugar; 1/2 cup fresh Thai basil leaves; 2 cups cooked jasmine rice; 4 large eggs; Sliced cucumber and lime wedges, to serve

Pad Krapow Gai (Thai Basil Chicken)

SproutedBanana5706

Pad Krapow Gai, or Thai basil chicken, is a beloved street food classic known for its punchy balance of savory, spicy, and aromatic flavors. This dish is all about the fiery kick from chilies, the fragrance of garlic and basil, and the umami-rich sauces that coat juicy ground chicken. Topped with a crispy fried egg and served over fluffy jasmine rice, every bite is a symphony of textures and tastes. It's quick to make, deeply satisfying, and perfect for sharing with friends or enjoying as a comforting meal at home.

Ingredients

Instructions

Prepare jasmine rice according to package instructions and keep warm.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic, chopped shallots, and sliced chilies. Stir-fry for 30 seconds until fragrant.
Add the ground chicken and cook, breaking it up with a spatula, until it's no longer pink and starting to brown, about 5-6 minutes.
Stir in the soy sauce, oyster sauce, fish sauce, and sugar. Mix well and let it cook for another 1-2 minutes so the flavors meld.
Turn off the heat and fold in the Thai basil leaves until just wilted.
In a separate nonstick pan, heat a little oil over medium-high heat. Fry the eggs until the edges are crispy and the yolks are still runny.
To serve, spoon the chicken mixture over bowls of jasmine rice, top each with a fried egg, and garnish with cucumber slices and lime wedges.