Pad Krapow (Thai Basil Chicken): Why This Thai Street Food Is a Must-Try!
Craving something flavorful, easy to make, and packed with spice? Pad Krapow, or Thai Basil Chicken, is a vibrant street food dish that’s all about bold flavors—salty, spicy, and aromatic.
This dish is perfect for a weeknight dinner or when you’re entertaining friends. It comes together in just about 20 minutes. Let’s dive in!
Ingredients
This recipe serves 2-3 people, depending on your hunger!
- For the Pad Krapow:
- 1 lb ground chicken (or chicken breast/thigh, finely chopped)
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2-3 Thai bird’s eye chilies (adjust based on your spice preference)
- 1/2 cup Thai holy basil leaves (you can substitute with sweet basil if needed)
- For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce (for color)
- 1 teaspoon sugar (palm sugar is preferred, but regular sugar works fine)
- For Serving:
- Steamed jasmine rice (1-2 cups, depending on preference)
- 1 fried egg (optional, but highly recommended!)
Step-by-Step Instructions
Prepare Your Ingredients
Before you start cooking, get everything ready.
- Mince the garlic and chop the chilies (remember, the more chilies, the spicier it will be!).
- Wash the basil leaves and set them aside.
- If you’re using chicken breast or thigh, chop it finely into small pieces; otherwise, ground chicken works great and cooks faster.
Make the Sauce
In a small bowl, whisk together:
- Soy sauce
- Fish sauce
- Oyster sauce
- Dark soy sauce
- Sugar
This sauce will give your Pad Krapow that perfect balance of salty, sweet, and umami flavors.
Heat Up the Wok or Skillet
Get your wok (or large skillet) on medium-high heat and add 2 tablespoons of vegetable oil. Let it heat up for a minute or so.
Sauté Garlic and Chilies
Once the oil is hot, toss in the minced garlic and chilies. Stir-fry them for 30 seconds until they’re fragrant, but don’t let the garlic burn! You want to infuse the oil with all those beautiful flavors.
Cook the Chicken
Now, add your chicken to the pan. Stir-fry it until it’s cooked through and no longer pink, breaking it up into small bits as you go (about 5-7 minutes). The chicken should be nice and crispy around the edges.
Add the Sauce
Pour the sauce mixture into the wok with the chicken. Stir it all together, ensuring the chicken is coated evenly in the sauce. Let it cook for another 1-2 minutes until the sauce thickens slightly and the flavors meld together.
Stir in the Basil
Turn off the heat and quickly toss in the fresh basil leaves. Stir everything together, letting the basil wilt just enough to release its fragrant oils.
Fry the Egg (Optional)
While the Pad Krapow is resting, fry an egg in a separate pan if you like. Sunny-side-up is the classic choice, with the yolk intact to mix into the dish when you serve it. If you want it crispy, cook it longer until the edges are golden and crispy!
Serving Your Pad Krapow
Scoop a generous portion of jasmine rice onto each plate. Top it with a fragrant Pad Krapow and finish with the fried egg.
Pro tip: For an extra layer of flavor, break the egg yolk and let it ooze into the chicken and rice—delicious!
Tips for the Perfect Pad Krapow
- Spice Level: Adjust the chilies based on your heat tolerance. More chilies = spicier.
- Basil: Always use fresh basil if you can find it. The flavor is key!
- Rice: Jasmine rice is fragrant and sticky for this dish, making it the perfect base for all those savory flavors.
Variations You Can Try
- Swap the chicken for pork, beef, or tofu for a different twist.
- Want to add more veggies? Toss in some bell peppers or green beans for crunch!
- No fish sauce? No problem! Substitute with a vegetarian alternative or extra soy sauce.
Conclusion
Pad Krapow is the kind of dish you’ll want to make repeatedly. It’s quick, flavorful, and oh-so-satisfying. Whether you enjoy it as-is or customize it with your favorite additions, this Thai classic will quickly become a staple in your dinner rotation. Enjoy!
