Pad Kra Pao (Thai Holy Basil Stir-Fry)
Pad Kra Pao (Thai Holy Basil Stir-Fry)
Ingredients
For the Stir-Fry
- 1 pound ground chicken
- 2 shallots, medium, thinly sliced
- 4 garlic, cloves, minced
- 2 red chilis, sliced (adjust to taste)
- 1 cup holy basil leaves, packed, roughly chopped (or 1 large bunch)
- 1 tablespoon vegetable oil
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons water
For Serving
- 4 cups steamed jasmine rice, cooked
- 4 large eggs, fried, for topping
Instructions
- 1
Prepare the aromatics: Thinly slice the shallots, mince the garlic, and slice the red chilis. Set aside.
⏱️ 3 min
- 2
Prepare the sauce: In a small bowl, combine the oyster sauce, fish sauce, soy sauce, granulated sugar, and water. Whisk well until the sugar is dissolved and all ingredients are thoroughly combined. Set aside.
⏱️ 2 min
- 3
Heat a large pan or wok over medium-high heat. Add the vegetable oil and swirl to coat the pan.
⏱️ 1 min
- 4
Add the sliced shallots, minced garlic, and sliced red chilis to the hot oil. Sauté, stirring constantly, until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic.
⏱️ 1 min
- 5
Add the ground chicken to the pan. Break it up with a spatula and cook, stirring occasionally, until it is browned and cooked through, approximately 3 to 5 minutes. Drain any excess fat if necessary.
⏱️ 5 min
- 6
Pour the prepared sauce mixture over the cooked chicken. Stir well to coat all the chicken evenly and allow the sauce to simmer for about 1 minute.
⏱️ 2 min
- 7
Add the holy basil leaves to the pan. Stir continuously until the basil leaves wilt, which should take about 30 seconds to 1 minute. Do not overcook the basil.
⏱️ 1 min
- 8
Remove the pan from heat immediately. Serve the Pad Kra Pao hot over a bed of steamed jasmine rice.
⏱️ 1 min
- 9
Top each serving with a freshly fried egg, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad Kra Pao (Thai Holy Basil Stir-Fry)
For the Stir-Fry
- 1 pound ground chicken
- 2 shallots, medium, thinly sliced
- 4 garlic, cloves, minced
- 2 red chilis, sliced (adjust to taste)
- 1 cup holy basil leaves, packed, roughly chopped (or 1 large bunch)
- 1 tablespoon vegetable oil
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons water
For Serving
- 4 cups steamed jasmine rice, cooked
- 4 large eggs, fried, for topping
Instructions
- 1
Prepare the aromatics: Thinly slice the shallots, mince the garlic, and slice the red chilis. Set aside.
⏱️ 3 min - 2
Prepare the sauce: In a small bowl, combine the oyster sauce, fish sauce, soy sauce, granulated sugar, and water. Whisk well until the sugar is dissolved and all ingredients are thoroughly combined. Set aside.
⏱️ 2 min - 3
Heat a large pan or wok over medium-high heat. Add the vegetable oil and swirl to coat the pan.
⏱️ 1 min - 4
Add the sliced shallots, minced garlic, and sliced red chilis to the hot oil. Sauté, stirring constantly, until fragrant, about 30 seconds to 1 minute. Be careful not to burn the garlic.
⏱️ 1 min - 5
Add the ground chicken to the pan. Break it up with a spatula and cook, stirring occasionally, until it is browned and cooked through, approximately 3 to 5 minutes. Drain any excess fat if necessary.
⏱️ 5 min - 6
Pour the prepared sauce mixture over the cooked chicken. Stir well to coat all the chicken evenly and allow the sauce to simmer for about 1 minute.
⏱️ 2 min - 7
Add the holy basil leaves to the pan. Stir continuously until the basil leaves wilt, which should take about 30 seconds to 1 minute. Do not overcook the basil.
⏱️ 1 min - 8
Remove the pan from heat immediately. Serve the Pad Kra Pao hot over a bed of steamed jasmine rice.
⏱️ 1 min - 9
Top each serving with a freshly fried egg, if desired, and serve immediately.
⏱️ 1 min