Description
A quick, savory Thai stir‑fry featuring minced chicken, fragrant basil, spicy chilies, garlic, and a sweet‑savory sauce, often served over rice and topped with a fried egg.
Ingredients
- 3 tablespoons vegetable oil
- 3–5 bird’s eye chilies, thinly sliced
- 3 shallots, thinly sliced (optional)
- 4–5 cloves garlic, sliced or minced
- 1 lb (450 g) ground or diced chicken (thigh or breast)
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar (or cane sugar)
- ½ cup (120 ml) chicken broth or water (optional for saucier consistency)
- 1 bunch Thai basil leaves (or holy basil if available)
- 1 large egg per serving (for topping, optional)
Instructions
- Prep all ingredients and have them ready, as stir‑frying is quick.
- Heat oil in a wok or large skillet over high heat.
- Add sliced chilies, garlic (and shallots, if using); stir‑fry until fragrant, about 30 seconds.
- Add the chicken; stir‑fry until mostly cooked through.
- Mix oyster sauce, dark soy sauce, and sugar (and broth if using) in a small bowl; pour into pan.
- Stir-fry until the sauce thickens into a glaze and coats the chicken.
- Turn off heat and stir in basil leaves until just wilted.
- If using, quickly fry an egg sunny‑side up in a separate pan.
- Serve hot over steamed rice and top with the fried egg, if desired.
Notes
- Using Thai or holy basil gives the most authentic flavor; if unavailable, Italian basil is acceptable—but the dish may be called Pad Horapha Gai instead of Pad Krapow Gai :contentReference[oaicite:1]{index=1}.
- Prep everything before cooking—this stir‑fry comes together in under 10 minutes :contentReference[oaicite:2]{index=2}.
- Adjust heat by modifying the amount of chilies.
- You can substitute tofu for chicken if desired :contentReference[oaicite:3]{index=3}.
- The fried egg adds richness and is a classic Thai street‐food touch :contentReference[oaicite:4]{index=4}.
Nutrition
- Serving Size: 1 serving (with rice and egg varies; basic dish sans rice/egg)
- Calories: Approx 400–700 kcal (varies by recipe and additions)
- Sugar: 1–3 g (from sauce ingredients)
- Sodium: High — depends on soy and oyster sauce
- Fat: 10–30 g
- Saturated Fat: 2–7 g
- Trans Fat: 0 g
- Carbohydrates: 10–60 g (higher if with rice)
- Fiber: 1–3 g
- Protein: 30–50 g
- Cholesterol: Approx 150–200 mg (especially if using egg)
