Pad Krapow Gai (Thai Basil Chicken)
Ground chicken, holy basil, bird chiles, fried egg and rice.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Don't flip the egg - the lacy crispy edges and runny yolk are half the dish. Spoon a little hot oil over the white if you want it set faster without losing the yolk.
Ingredients
Everything below makes 4 servings.
- 1¼ lbground chicken
- 6thai bird chilesroughly chopped
- 6garlic clovesroughly chopped
- 1½ cupsholy basil (or Thai basil)leaves only
- ½ cupgreen beanscut into 1-inch lengths
- 1½ tbspsoy sauce
- 1 tspdark soy sauce
- 1½ tbspoyster sauce
- 1½ tbspfish sauce
- 1 tspsugar
- 4large eggs
- 3 tbspneutral oil
- 1½ cupsjasmine ricerinsed
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 540calories
- 38gprotein
- 56gcarbs
- 18gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Start jasmine rice.
- Roughly chop chiles and garlic together (traditionally pounded in a mortar - chopping works too).
- Cut green beans. Pick basil leaves. Whisk soy, dark soy, oyster sauce, fish sauce, and sugar in a small bowl.
Chile-garlic
Heat oil in the wok over high heat. Add chiles and garlic; stir-fry 20 sec until very fragrant - kitchen will smell sharp.
1 min · hands onBrown chicken
Add ground chicken; break up with the spatula. Stir-fry 4 min until no longer pink - let some bits catch and brown on the pan.
4 min · hands onSauce and beans
Pour sauce over; toss. Add green beans; stir-fry 90 sec until beans are bright and just tender. Off heat, stir in basil leaves until just wilted.
2 min · hands onFry the eggs
In the small skillet, heat oil over medium-high. Crack eggs in; fry 90 sec without flipping - you want crispy lacy edges and a runny yolk. That yolk breaking into the krapow is the whole point.
2 min · hands onPlate
Pile rice on each plate. Spoon krapow over half. Slide a fried egg on top.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Treat same as chicken - cook through completely.
Pork releases more fat; drain after browning if pooling.
Press, crumble, sear until edges brown. Saves about 2 minutes.
Skip the fried egg. Saves about 2 minutes.
What keeps
Pork/chicken mince holds 4 days; basil goes black fast, so stir fresh leaves in per serving. Fry the egg fresh to order.
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