Want more deliciousness? Follow me on X @TeresasRecipes for the latest culinary creations and kitchen adventures!
Pad Kra Pao (Thai Basil Stir-Fry)
Pad Kra Pao, a quintessential dish of Thai street food, is a vibrant stir-fry that embodies the essence of Thailand's culinary culture. This dish features tender ground chicken, perfectly seasoned and sautéed with fragrant garlic and fiery bird's eye chili. The aromatic Thai holy basil adds a fresh, peppery note that elevates the dish to new heights. Served over a fluffy bed of steamed rice and topped with a luscious fried egg, Pad Kra Pao is not only a feast for the senses but also a quick, satisfying meal that brings a taste of Bangkok to your kitchen. Historically, this dish has its roots in the bustling street markets of Thailand, where the use of fresh, local ingredients and bold flavors create unforgettable culinary experiences.
Servings: 4
Ingredients
- Ground chicken
- 1 pound
- Thai holy basil leaves
- 1 cup, loosely packed
- Thai bird's eye chili
- 2-3, chopped (adjust to taste)
- Garlic
- 4 cloves, minced
- Vegetable oil
- 2 tablespoons
- Sugar
- 1 teaspoon
- Fish sauce
- 2 tablespoons
- Soy sauce
- 1 tablespoon
- Oyster sauce
- 1 tablespoon
- Steamed rice
- 4 cups (for serving)
- Egg
- 2, fried (for topping)
Instructions
- Prepare the steamed rice ahead of time, keeping it warm until serving.
- In a wok or large skillet, heat the vegetable oil over medium-high heat.
- Add the minced garlic and chopped Thai bird's eye chili to the hot oil. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the ground chicken to the wok, breaking it up with a spatula. Cook until the chicken is no longer pink, about 5-7 minutes, ensuring it is cooked through.
- In a small bowl, mix together the oyster sauce, soy sauce, fish sauce, and sugar until well combined.
- Pour the sauce mixture into the wok and stir-fry for another 2-3 minutes, allowing the chicken to absorb the flavors and the sauce to thicken slightly.
- Add the Thai holy basil leaves to the wok and stir-fry for an additional minute until the basil is wilted and fragrant.
- Remove from heat and serve the Pad Kra Pao over a generous scoop of steamed rice.
- Top each serving with a fried egg, if desired, for added richness and flavor.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 15 minutes • Calories: 400 • Fat: 20g • Carbs: 30g • Protein: 25g • Sodium: 900mg • Sugar: 2g
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...
Selecting wines...