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.
Experience the fiery, aromatic flavors of authentic Pad Krapow! This quick & easy Thai basil chicken stir-fry delivers an explosion of savory, spicy goodness in
Achieve wok hei by using high heat and tossing the ingredients frequently.
The fit, timing, and key move are all here. If it is a yes, go straight into cook mode.
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.
Set your units, then drop the ingredients into grocery if this is happening later.
What matters before the pan gets hot
The shortest path to understanding the dish, the key move, and whether tonight is the right time to cook it.
The Hook
**The key to great Pad Krapow is achieving wok hei—the smoky char that comes from cooking over very high heat.**
The Technique
Wok hei is created by the Maillard reaction and caramelization, which occur when food is exposed to intense heat. These reactions create hundreds of flavor compounds, resulting in a complex and smoky taste.
The History
Pad Krapow is a popular Thai street food dish, originating in central Thailand. It is known for its bold flavors and use of holy basil (krapow).
Food Facts
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Fermentation uses microorganisms to transform foods, often improving shelf life, flavor, and texture. It is one of the oldest food-processing techniques.
Experience the fiery, aromatic flavors of authentic Pad Krapow! This quick & easy Thai basil chicken stir-fry delivers an explosion of savory, spicy goodness in
Nutrition per Serving
Estimated valuesSatiety
Data estimatedTechnique, context, and fallback plans
The reason the method works, the prep you can do early, and what to change if the dish starts drifting.
Pad Krapow isn't just a dish; it's an experience. Imagine the sizzle of chicken hitting a screaming-hot wok, the fragrant dance of garlic, chilies, and holy basil, all culminating in an intoxicating aroma that fills the air. It's the taste of Thai street food, a symphony of flavors that awakens the senses and leaves you craving more.
This recipe captures the essence of Pad Krapow, focusing on the technique that elevates it from simple stir-fry to culinary masterpiece: wok hei. That elusive smoky char, achieved through intense heat and skillful tossing, is the key to unlocking the dish's full potential. We'll guide you through the process, ensuring you achieve that authentic wok-kissed flavor in your own kitchen.
But Pad Krapow is more than just technique; it's about balance. The fiery heat of the chilies, the savory depth of the soy sauce, the subtle sweetness of the sugar, and the herbaceous punch of the holy basil all harmonize to create a truly unforgettable dish. Served over a bed of fluffy jasmine rice, it's a complete and satisfying meal that's perfect for a quick weeknight dinner or a flavorful weekend feast.
So, gather your ingredients, fire up your wok, and prepare to embark on a culinary journey to the streets of Thailand. With this recipe, you'll be able to recreate the magic of Pad Krapow in your own home, bringing the authentic flavors and aromas of Thai street food to your table.
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.
Use this in Focus
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Set up, cook, and remember what worked
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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)
PREPARE
Prep aheadCut the chicken into 1/2-inch pieces. Mince the garlic (8 cloves) and finely chop the Thai chilies (10 whole).
HEAT
Time-sensitiveHeat the vegetable oil (2 tbsp) in a wok or large skillet over high heat until smoking hot.
Oil should be 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.
Aromatic garlic and chilies
ADD
Add the chicken to the wok and stir-fry for 2-3 minutes, or until browned and cooked through.
Chicken should be browned on all sides and no longer pink inside.
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.
ADD
Add the holy basil (4 cups) to the wok and stir-fry for 30 seconds, or until wilted and fragrant.
Basil should be wilted and slightly darkened. • Intense basil aroma
SERVE
Serve immediately over jasmine rice (400 g).
Service Log
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