Pad Krapow — Thai Basil Chicken
Experience the authentic taste of Thailand with this quick and easy Pad Krapow recipe! The fiery flavors and aromatic holy basil will transport you to the streets of Bangkok.
Pad Krapow — Thai Basil Chicken
Experience the authentic taste of Thailand with this quick and easy Pad Krapow recipe! The fiery flavors and aromatic holy basil will transport you to the streets of Bangkok.
Key move
Achieve wok hei by using high heat and tossing the ingredients frequently.
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The Setup
- Wok14-inch
- Knife
- Cutting Board
The Mise en Place
5 of 10Your prep station before cooking begins
The Protein (0/1)
The Aromatics (0/1)
The Pantry (0/5)
Chicken is sticking to the wok.
Make sure the wok is hot enough before adding the chicken. Add a bit more oil if needed.
Pad Krapow is too spicy.
Reduce the amount of Thai chilies used. Remove the seeds from the chilies for less heat.
Chef's Notes
Use a wok or large, very hot skillet for best char and quick cooking. Don't overcrowd the pan; cook in batches if needed.
Add the holy basil at the very end and stir-fry for just 15-30 seconds to preserve its delicate aroma.
Serve immediately over jasmine rice, topped with a crispy fried egg (kai dao) and a side of prik nam pla.
Chop aromatics (garlic, chilies, onion) and mix the sauce ingredients ahead of time for faster assembly.
The Method
PREPARE
Prep aheadCut the chicken into 1/2-inch pieces. Mince the garlic (8 cloves) and finely chop the Thai chilies (10 whole).
Chicken is cut, garlic is minced, chilies are chopped.
HEAT
Time-sensitiveHeat the vegetable oil (2 tbsp) in a wok or large skillet over high heat until smoking hot.
Oil is shimmering and almost smoking.
ADD
Add the garlic (8 cloves) and Thai chilies (10 whole) to the wok and stir-fry for 15-20 seconds, or until fragrant.
Garlic and chilies are fragrant.
ADD
Add the chicken to the wok and stir-fry for 2-3 minutes, or until browned and cooked through.
Chicken is browned and cooked through.
STIR
Stir in the fish sauce (¼ cups), soy sauce (2 tbsp), oyster sauce (1 tbsp), and sugar (1 tsp). Stir-fry for another minute to combine.
Sauces are combined with chicken.
ADD
Add the holy basil (4 cups) to the wok and stir-fry for 30 seconds, or until wilted and fragrant.
Basil is wilted and fragrant.
SERVE
Serve immediately over jasmine rice (400 g).
Dish is served over rice.
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