Thai stir-fried chicken with holy basil, chiles, and garlic over rice with fried egg. Thai street food.
Holy basil (bai krapao) has purple-tinged stems and spicier flavor than Thai basil. Pork (moo) is equally traditional; use the same technique.
Street vendors often use more garlic and chiles than this recipe; adjust to taste. The dish should be intensely flavored; don't be shy with seasonings.
Ingredients
Scale
Measurement units
- 12 oz Boneless skinless chicken thighs, minced or finely chopped
- 4 tbsp Vegetable oil
- 6 clove Garlic cloves, minced
- 2 piece Shallots, sliced
- 6 whole Thai chiles, sliced
- ½ cup Long beans, cut into 1-inch pieces (optional)
- 2 tbsp Fish sauce
- 1 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 2 tbsp Water
- 2 cup Holy basil leaves (or Thai basil)
- 2 whole Eggs
- 2 cup Cooked jasmine rice (for serving)
Ingredients
Scale
Measurement units
- 12 oz Boneless skinless chicken thighs, minced or finely chopped
- 4 tbsp Vegetable oil
- 6 clove Garlic cloves, minced
- 2 piece Shallots, sliced
- 6 whole Thai chiles, sliced
- ½ cup Long beans, cut into 1-inch pieces (optional)
- 2 tbsp Fish sauce
- 1 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 2 tbsp Water
- 2 cup Holy basil leaves (or Thai basil)
- 2 whole Eggs
- 2 cup Cooked jasmine rice (for serving)
Instructions
Stir-fry aromatics and chicken
Heat 2 tablespoons oil in wok over highest heat until smoking. Add garlic, shallots, and chiles. Stir-fry 15 seconds until fragrant. Add chicken and long beans if using. Stir-fry, breaking up meat, until chicken is cooked through, about 3 to 4 minutes.
Equipment
- wok
Ingredients
- vegetable oil (2 tbsp)
- garlic, minced (6 clove)
- shallots, sliced (2 piece)
- Thai chiles, sliced (6 whole)
- chicken, minced (12 oz)
- long beans (½ cup)
Season and add basil
Add fish sauce, soy sauce, oyster sauce, sugar, and water. Stir-fry 30 seconds until sauce coats chicken. Remove from heat. Add holy basil and toss until just wilted, about 15 seconds.
Equipment
- wok
Ingredients
- fish sauce (2 tbsp)
- soy sauce (1 tbsp)
- oyster sauce (1 tbsp)
- sugar (1 tsp)
- water (2 tbsp)
- holy basil leaves (2 cup)
Fry the eggs and serve
Heat remaining 2 tablespoons oil in wok over high heat (400-450°F surface) until shimmering. Crack eggs in and fry until whites are set and edges are crispy and lacy, about 1.5 minutes. Divide rice between plates, top with pad krapow, and place a fried egg on each. Serve immediately.
Equipment
- wok
Ingredients
- vegetable oil (2 tbsp)
- eggs (2 whole)
- jasmine rice (2 cup)
Before you cook
Cook notes
- • Holy basil (bai krapao) has purple-tinged stems and spicier flavor than Thai basil.
- • Pork (moo) is equally traditional; use the same technique.
- • Street vendors often use more garlic and chiles than this recipe; adjust to taste.
- • The dish should be intensely flavored; don't be shy with seasonings.
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