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Thai Pad Krapow Gai (Sizzling Minced Chicken Stir-Fried with Holy Basil, Garlic, and Crispy Fried Egg)
Thailand's undisputed street-food champion: minced chicken flash-fried in a roaring wok with fiery bird's eye chilies, garlic, savory oyster sauce, and fragrant Thai holy basil, topped with a crispy fried egg.
Prep
10 min
Cook
10 min
Total
20 min
Ingredients
servings
4
- Minced chicken thighs or breast500 g
- Fresh Thai holy basil (or sweet Thai basil leaves)40 g
- Garlic cloves, coarsely pounded6 clove
- Thai bird's eye chilies, pounded4 pc
- Oyster sauce2 tbsp
- Soy sauce1 tbsp
- Fish sauce1 tbsp
- Vegetable oil for wok and eggs4 tbsp
- Fresh eggs for frying crispy4 pc
- Steamed jasmine rice for serving500 g
Preparation Steps
1
Fry eggs in 2 tbsp very hot oil until edges are blistered and crispy while yolk stays runny; transfer to a plate.
3 min timer
2
Heat remaining oil in smoking-hot wok, add pounded garlic and chilies, stir-frying for 20 seconds. Add minced chicken and toss vigorously for 3-4 minutes until cooked through.
4 min timer
3
Splash in oyster sauce, soy sauce, and fish sauce; stir for 30 seconds. Kill the heat, toss in holy basil until just wilted. Serve immediately over jasmine rice topped with the crispy fried egg.
2 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
38g
Carbohydrates
48g
Fat
18g
Allergens
soyaFishMolluscsEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Heritage Culinary Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
