Pad Kra Pao GaiHoly Basil Chicken
This fast wok-fried chicken dish is built on garlic, chili, savory sauces, and plenty of holy basil, giving it a spicy, fragrant finish. Served with rice and a fried egg, it is a classic Thai weeknight meal.
Prep
20m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 320gJasmine Rice (rinsed)
- 650mlWater
Stir-Fry
- 30mlVegetable Oil
- 20gGarlic (finely chopped)
- 10gBirds Eye Chili (crushed)
- 500gGround Chicken
Sauce
- 30mlOyster Sauce
- 20mlSoy Sauce
- 15mlFermented Fish Sauce
- 10gPalm Sugar
Topping
- 30gHoly Basil
- 4pcsEgg
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil, add the jasmine rice, cover, and cook gently over low heat until tender.
- 02
Stir together the oyster sauce, soy sauce, fermented fish sauce, and palm sugar until combined.
- 03
Heat the vegetable oil in a wok over high heat. Add the garlic and bird's eye chili and stir-fry briefly.
- 04
Add the ground chicken and cook, breaking it up, until it reaches 74°C (165°F).
- 05
Pour in the sauce and stir-fry until the chicken is glossy and coated.
- 06
Turn off the heat and fold in the holy basil until just wilted.
- 07
In a separate pan, fry the eggs over medium-high heat until the edges are crisp and the whites and yolks are cooked to the desired doneness; for fully cooked eggs, cook to 71°C (160°F).
- 08
Serve the chicken over the rice and top each portion with a fried egg.
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