Pad Krapow Gai (Thai Basil Chicken)
Bangkok's favorite street-food lunch: chopped chicken stir-fried hard with garlic, chili and holy basil, topped with a crispy fried egg.
Prep10 min
Cook10 min
Makes2 servings
LevelEasy
Allergens: Soy, Gluten, Shellfish / molluscs, Egg. Always check labels.
Ingredients
Method
- Pound the garlic and chilies to a rough paste, or chop finely.
- Mix the oyster sauce, both soy sauces, sugar and water.
- Heat the oil in a wok over high heat. Fry the garlic-chili paste for 15 seconds.
- Add the chicken and stir-fry for 3–4 minutes until cooked through.
- Add the sauce and toss for 1 minute, then add the basil and stir until just wilted.
- Serve over rice, topped with a crispy fried egg.
Cook's tip: Oyster sauce contains shellfish and most soy sauces contain wheat; check labels if you have allergies.
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