Chicken Pad Krapow, often recognized as Thai Basil Chicken, is a cherished dish that seamlessly blends the aromatic essence of holy basil with the savory punch of stir-fried chicken. Originating from the bustling streets of Thailand, this dish is a testament to the magic that unfolds when simple ingredients come together in perfect harmony.
For those looking to embark on a culinary journey that offers a dance of flavors and a gentle tug on your taste buds, Chicken Pad Krapow is your ticket. Dive into this recipe and experience Thai cuisine like never before.
Why This Recipe Works
Authenticity with Simplicity: At its core, Chicken Pad Krapow is a reflection of what Thai cooking truly celebrates – uncomplicated ingredients manifesting into unparalleled flavors. The use of holy basil, combined with the right balance of spices, brings out an aromatic and heady flavor that is genuinely authentic to Thai cuisine. Yet, despite its depth of flavor, it's remarkably easy to prepare, making it a great go-to for both weeknight dinners and special occasions.
Versatility and Health:What’s commendable about this dish is not just its taste, but its versatility. Whether served with steamed jasmine rice, or atop a bed of noodles, it shines through, making it adaptable to personal preferences. Moreover, the key ingredients, like chicken and holy basil, are packed with proteins and essential nutrients. Add in the spicy kick from chilies (known for boosting metabolism), and you have a dish that’s not only sumptuously flavorful but also brimming with health benefits. Making Chicken Pad Krapowisn’t just about tantalizing your taste buds; it’s also a nod to wholesome, nutritious cooking.
Ingredients
Chicken - Typically, ground chicken is used, but you can also use chicken breasts or thighs cut into bite-sized pieces. Substitute: Ground pork or tofu.
Thai Basil - This herb adds the signature aroma and flavor. It’s more aniseed-flavored than regular sweet basil. Substitute: Sweet basil.
Bird's Eye Chilies - These are small but pack a punch. Adjust the quantity based on your heat preference. Substitute: Serrano or jalapeño peppers, but use fewer.
Garlic - Fresh garlic cloves, minced, add depth and aroma to the dish.
Oyster Sauce - This sauce adds saltiness and umami to the dish. Substitute: Soy sauce with a dash of hoisin sauce.
Tips
- Adjust the spice level according to your taste; starting with fewer chilies is always safer.
- Use a mortar and pestle to pound garlic and chilies together for an authentic texture and flavor release.
- Don't overcook the basil. It's added last and should just wilt from the residual heat.
- If you can't find Thai basil, sweet basil can work, but the flavor profile will be slightly different.
- Serve hot! This dish is best enjoyed fresh off the stove.
How to Serve
Chicken Pad Krapow is a beloved Thai street food dish typically served with a side of steamed jasmine rice. The richness of the stir-fry complements the simplicity of the rice. Adding a crispy fried egg on top makes it even more delicious, with the runny yolk adding an extra layer of flavor.
- With Rice and Fried Egg - The classic way to enjoy Pad Krapow. The egg yolk, when broken, creates a sauce that combines beautifully with the dish.
- Wrapped in Lettuce - For a lighter option, use butter lettuce leaves to create wraps. This method offers a fresh crunch.
- With Glass Noodles - Cook some glass noodles (also known as cellophane or bean thread noodles) and mix them into the Pad Krapow for a different texture.
Similar Recipes
Chicken Pad Krapow
Ingredients
- Ground chicken 500 grams
- 1 cup Thai basil leaves
- 3-5 Bird's eye chilies or to taste
- 5 cloves of garlic
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 tablespoons cooking oil
- A splash of water
Instructions
- In a mortar and pestle, pound the garlic and chilies to a rough paste.
- Heat oil in a wok or large skillet over medium-high heat. Add the chili-garlic paste and stir-fry for about 1 minute, until aromatic.
- Add the ground chicken and break it apart, cooking until browned.
- Mix in the oyster sauce, soy sauce, and sugar, stirring well to coat the chicken.
- Add a splash of water if the mixture looks too dry.
- Once the chicken is fully cooked, turn off the heat and stir in the Thai basil leaves until they just wilt.
- Serve hot with your choice from the serving suggestions.
Nutrition
Notes
- Adjust the spice level according to your taste; starting with fewer chilies is always safer.
- Use a mortar and pestle to pound garlic and chilies together for an authentic texture and flavor release.
- Don't overcook the basil. It's added last and should just wilt from the residual heat.
- If you can't find Thai basil, sweet basil can work, but the flavor profile will be slightly different.
- Serve hot! This dish is best enjoyed fresh off the stove.