Spicy Thai Basil Stir-fry (Pad Krapow Gai)
Spicy Thai Basil Stir-fry (Pad Krapow Gai)
Ingredients
For the Stir-fry
- 2 tablespoons vegetable oil
- 4 garlic, cloves, minced
- 2 Thai chilies, minced (adjust to taste)
- 1 pound ground chicken, or ground pork
- 1 cup green beans, trimmed and halved
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1 1/2 cups Thai basil leaves, packed
For the Sauce
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons water
For Serving
- 3 cups jasmine rice, cooked
- 4 eggs, fried (optional)
Instructions
- 1
Prepare all ingredients: mince garlic and chilies, slice vegetables, and pick basil leaves. In a small bowl, whisk together the fish sauce, oyster sauce, dark soy sauce, granulated sugar, and water for the sauce. Set aside.
⏱️ 10 min
- 2
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the minced garlic and Thai chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 3
Add the ground chicken (or pork) to the wok. Break it up with your spatula and stir-fry until it is cooked through and lightly browned, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min
- 4
Add the green beans, red bell pepper, and yellow onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min
- 5
Pour the prepared sauce mixture over the chicken and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min
- 6
Remove the wok from the heat. Add the packed Thai basil leaves and toss vigorously until the basil wilts, about 30 seconds. The residual heat will cook the basil perfectly.
⏱️ 1 min
- 7
Serve the Spicy Thai Basil Stir-fry immediately over hot jasmine rice. If desired, top each serving with a freshly fried egg (known as 'kai dao') for an authentic touch.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Thai Basil Stir-fry (Pad Krapow Gai)
Ingredients
For the Stir-fry
- 2 tablespoons vegetable oil
- 4 garlic, cloves, minced
- 2 Thai chilies, minced (adjust to taste)
- 1 pound ground chicken, or ground pork
- 1 cup green beans, trimmed and halved
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1 1/2 cups Thai basil leaves, packed
For the Sauce
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons water
For Serving
- 3 cups jasmine rice, cooked
- 4 eggs, fried (optional)
Instructions
- 1
Prepare all ingredients: mince garlic and chilies, slice vegetables, and pick basil leaves. In a small bowl, whisk together the fish sauce, oyster sauce, dark soy sauce, granulated sugar, and water for the sauce. Set aside.
⏱️ 10 min - 2
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the minced garlic and Thai chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Add the ground chicken (or pork) to the wok. Break it up with your spatula and stir-fry until it is cooked through and lightly browned, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min - 4
Add the green beans, red bell pepper, and yellow onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min - 5
Pour the prepared sauce mixture over the chicken and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min - 6
Remove the wok from the heat. Add the packed Thai basil leaves and toss vigorously until the basil wilts, about 30 seconds. The residual heat will cook the basil perfectly.
⏱️ 1 min - 7
Serve the Spicy Thai Basil Stir-fry immediately over hot jasmine rice. If desired, top each serving with a freshly fried egg (known as 'kai dao') for an authentic touch.
⏱️ 1 min