Pad Krapow Gai (Thai Basil Chicken)
Published Sept. 1, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup vegetable oil
- 1pound ground chicken (preferably dark meat)
- 2teaspoons minced garlic (from 2 cloves)
- 2teaspoons granulated sugar
- 1teaspoon minced fresh bird’s-eye chile or other fresh chile (from 1 chile)
- 8ounces green beans, trimmed and cut into ½-inch pieces (about 1½ cups)
- 3tablespoons oyster sauce
- 2tablespoons fish sauce
- 1tablespoon Thai seasoning sauce (such as Golden Mountain; see Tip)
- 1cup loosely packed basil leaves (preferably Thai basil or holy basil)
- Ground white pepper, to taste
- Steamed jasmine rice, for serving
- 4crispy fried eggs (optional)
Nutritional analysis per serving (4 servings)
470 calories; 29 grams fat; 5 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 28 grams protein; 1226 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
- Step 2
Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
- Step 3
Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
- Step 4
Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.
- Golden Mountain is made with fermented soybeans, like soy sauce, and imparts sweetness along with its jolt of salinity. It can be purchased in Asian supermarkets or online and lasts indefinitely. A dash of it adds complexity to stir-fries, curries, fried rice and cooked proteins and vegetables.
Private Notes
Comments
After trying it this way I feel compelled to share my experience that the traditional ingredients and measurements are really much better than this particular recipe. No need for the large amount of oyster sauce AND the golden mountain Thai sauce flavor is not better than the traditional addition of light and dark soy sauce. This is way yummier in my humble opinion: 1T fish sauce, 1T Thai light soy sauce, 2 t dark soy sauce, 2 t oyster sauce. ❤️
Is the Golden Mountain a deal breaker? Are there substitutions?
IMO…This is missing rice wine vinegar and ginger. Also top with cilantro and chopped scallions.
Instead of fish sauce, I use Soyboy Mushroom Soy sauce that I get off of Amazon. It's what I cooked with in Thailand when I was a Peace Corps volunteer. I also get Thai Chili powder from Amazon and use 1tsp. The Thai chilies at my grocery are not bird's eye and we like tbe heat. i double the garlic. I serve it with cucumbers on the side and with sticky rice too. See recipe for sticky rice.
I see that others, too, find the dish too salty. Next time I will use less fish and oyster sauce, subbing some homemade chicken stock (no salt). Good with ground pork as well as chicken. You can sub other veggies—recently liked thinly sliced Brussels sprouts—for green beans (which work extremely well).
I substituted a tablespoon of Chili Crip for the chili’s. Worked/tasted great.