Spicy Basil Chicken Pad Krapow
A fiery, fragrant, and fast Thai street food classic.
⏱️ 30 min🍽️ Serves 1
🔥 420 kcal💪 35g protein🍚 30g carbs🥑 18g fat🌾 3g fibreper serving
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servings
Ingredients
- 🐔500 g chicken mince
- 🧄3 garlic cloves
- 🌶️3 bird's eye chilies
- 🧅1 shallot
- 🫛150 g green beans, trimmed
- 🌿½ cup holy basil leaves
- 🍶2 tbsp fish sauce
- 蚝1 tbsp oyster sauce
- 酱1 tbsp dark soy sauce
- 🍚1 tsp sugar
- 🌻2 tbsp vegetable oil
- 🍚2 cups cooked jasmine rice, for serving
- 🍳4 fried eggs, for serving (optional)
Pro tips
- For extra spice, add more bird's eye chilies or a pinch of dried chili flakes.
- If holy basil is unavailable, regular Thai basil (with purple stems) or even Italian basil can be used as a substitute, though the flavor will be slightly different.
- Ensure your wok is very hot for that authentic 'wok hei' (breath of the wok) flavor.
- Adjust the sweetness and saltiness of the sauce to your preference by adding more sugar or fish sauce.
Method
- 1Finely mince the garlic, chilies, and shallot. Set aside.
- 2Heat vegetable oil in a wok or large skillet over high heat. Add the minced garlic, chilies, and shallot; stir-fry for 30 seconds until fragrant.
- 3Add the chicken mince to the wok, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
- 4Stir in the green beans and cook for 2-3 minutes until slightly tender-crisp.
- 5In a small bowl, whisk together the fish sauce, oyster sauce, dark soy sauce, and sugar.
- 6Pour the sauce mixture over the chicken and vegetables. Toss to combine and cook for 1-2 minutes until the sauce slightly thickens.
- 7Remove from heat and stir in the holy basil leaves until just wilted.
- 8Serve immediately over hot jasmine rice, optionally topped with a fried egg.