Pad Krapow Gai
Thai holy basil chicken - the dish Thais actually eat for lunch, cooked in minutes and served over rice with a crisp fried egg on top.
- Time
- 15 mins
- Serves
- 2
- Steps
- 7
- Ingredients
- 10
Method
- 01
Pound the garlic and chillies to a rough paste in a mortar. A blender makes it watery.
- 02
Chop the chicken by hand rather than using mince - the texture is the whole difference.
- 03
Fry the eggs first in plenty of hot oil, spooning it over so the edges blister and the yolk stays runny. Set aside.
- 04
Get the pan very hot, add the garlic-chilli paste and fry 15 seconds.
- 05
Add the chicken and fry hard for 3 minutes without stirring too often, so it browns.
- 06
Add both soy sauces, the oyster sauce and sugar, with a splash of water, and cook 1 minute.
- 07
Turn off the heat and fold the basil through until it just wilts. Serve over rice with the fried egg on top.
Cooking Tips
- Chop the chicken by hand rather than using mince. The texture is the whole difference.
- Fold the basil in off the heat so it wilts rather than stewing.
Ingredient Substitutions
- Holy basil is the authentic choice; Thai basil is the common substitute and tastes more aniseed.
- Beef or firm tofu work with the same method.
What to Serve With It
- Serve over rice with a fried egg on top, yolk still runny.
Storage and Reheating
- Keeps 2 days. Fry the egg fresh when reheating.
Pad Thai
Pad thai, or also called phad thai, is a stir-fried rice noodle dish from Thailand, it is part of the country's cuisine. It is typically made with rice noodles, shrimp, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables. (from wiki).
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