Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
Tap any ingredient to read its history, origin and where it is used.
Pad kra pao is one of Thailand’s most popular everyday dishes: minced or chopped chicken stir-fried with garlic, chilies and holy basil, spooned over rice and topped with a fried egg.
Holy basil has a peppery, clove-like flavor, and is the traditional herb. Sweet basil is an easier substitute.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
Photo credits: Photo 1: Manit Seekhao on Pexels; Photo 2: Manit Seekhao on Pexels; Photo 3: UNDO KIM on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Pad Kra Pao (Thai Basil Chicken)
Description
Pad kra pao: Thai stir-fried chicken with garlic, chilies and basil in a savory sauce, served over rice with a crispy fried egg.Ingredients
For the stir-fry
Instructions
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Pound or finely chop the garlic and chilies together.
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Heat the oil in a wok over high heat and stir-fry the garlic and chilies for 15 seconds.
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Add the chicken and stir-fry, breaking it up, for 3 to 4 minutes until cooked through.
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Add the soy sauce, oyster sauce, fish sauce and sugar and toss for 1 minute.
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Turn off the heat and stir in the basil until just wilted.
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Fry the eggs in plenty of hot oil until the edges are crisp. Serve the chicken over rice, topped with an egg.
