Pad Krapow Gai is a beloved Thai street food dish made with minced or finely chopped chicken stir-fried with garlic, chili, and loads of fresh Thai holy basil. It’s savory, spicy, aromatic, and typically served with jasmine rice and a crispy fried egg.
Peel and finely chop garlic and chilies. You can pound them in a mortar and pestle for a more traditional texture.
Rinse and pat dry the Thai basil leaves.
In a small bowl, combine:
Soy sauce
Oyster sauce
Fish sauce
Dark soy sauce
Sugar
Water
Stir to dissolve the sugar.
Heat oil in a wok or large skillet over medium-high heat.
Add the chopped garlic and chilies. Stir-fry for 20–30 seconds until fragrant.
Add the chicken. Cook while breaking it up with a spatula until it’s no longer pink and begins to brown (about 4–5 minutes).
Pour in the sauce mixture and stir-fry for another 1–2 minutes, letting the sauce coat the chicken and reduce slightly.
Turn off the heat and toss in the basil leaves.
Stir until the leaves wilt from the residual heat (about 30 seconds).
Heat a bit of oil in a small pan over high heat.
Crack in an egg and fry until the whites are crispy and golden, and the yolk remains runny.
Spoon the chicken over hot jasmine rice.
Top with a crispy fried egg.
Garnish with extra chilies or basil if desired.
Protein: Swap chicken for ground pork (Pad Krapow Moo) or tofu for a vegetarian version.
Spice Level: Adjust chili quantity or use milder chili varieties.
Vegetables: Add sliced green beans or bell peppers for more texture.
Drink: Thai iced tea, cold lager, or sparkling water with lime.
Side Dish: Pickled vegetables or a cucumber salad with vinegar and sugar.
4 servings