I’m sharing one of my go-to Thai street food dishes: Thai Stir-Fried Chicken with Basil or Gai Pad Krapow. With Spring finally here and the days getting warmer, I can’t help but to spend more time outside and spend less time in the kitchen. This dish is literally a no-brainer! I think you’re going to be fairly surprised at the super flavorful and authentic masterpiece you’ve managed to make in less than 30 minutes.
Ten minutes is all it takes to put this dish together and 20 minutes or less to cook. Not to mention that it’s incredibly cheap and tasty! You’ll be hooked with its flavor once you put it into your mouth—salty, spicy, and slightly sweet.
This recipe comes from one of my favorite cookbooks, Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker. I’m absolutely IN LOVE with Thai food and this cookbook is the perfect manual to Thai cuisine. I hope to visit one of Pok Pok’s restaurants one day, but until then, I’ll be living vicariously through the recipes on their cookbook in my own kitchen.
Changes I made to Pok Pok’s Thai Stir-Fried Chicken with Basil (Gai Pad Krapow) recipe:
- Added more chicken (original recipe called for 5 oz. of ground chicken)
- Because I added more chicken, I had to triple the amount of fish sauce, soy sauce, and sugar. You can always lessen the amount of fish sauce if it’s too salty for your taste.
- Used less garlic and chilies, and also added green bell pepper and green beans (to replace the long beans)
Serve this Gai Pad Krapow with jasmine rice and a runny egg with a crisp, golden brown crust—perfection on a plate!
- 4 tablespoons vegetable oil
- 3 tablespoons fish sauce
- 6 teaspoons dark soy sauce
- 3 teaspoons granulated sugar
- 2 garlic cloves, minced
- ½ red bell pepper, sliced
- ⅓ cup green beans, sliced into 1-inch pieces
- 1 lb. ground chicken
- ½ yellow onion, thinly sliced
- 2 (red) Thai bird’s eye chilies, minced
- 1 cup holy basil or Thai basil leaves
- Large eggs, at room temperature (however many you want)
- ). In a small bowl, whisk together the fish sauce, soy sauce, and sugar until well combined.
- ). Heat a large skillet over medium-high heat. Add 2 tablespoons of the vegetable oil to the skillet and when it starts to smoke a little, add the garlic and cook until fragrant. Add the red bell pepper and green beans and stir-fry for 3-5 minutes or until almost tender. Remove the red bell pepper and green beans from the skillet (making sure to leave garlic in skillet) and place in a small bowl. Set aside.
- ). Put the skillet back on the heat, then add chicken, onion, and Thai bird’s eye chilies. Stir-fry ingredients together, making sure to break up the chicken. Cook until chicken is just barely cooked through, about 3 minutes. Stir in the fish sauce mixture and cook until all the liquid has been absorbed by the chicken. Turn off the heat.
- ). Pour the remaining 2 tablespoons of vegetable oil in a separate skillet over medium-high heat, and heat until smoking. Break eggs (however many you want) into the skillet (watch out: they’re going to sputter and spit). Season with salt and pepper and cook for about 1-2 minutes, until whites are completely opaque. Turn off the heat and transfer eggs to a plate. With the skillet that contains the chicken mixture, turn the heat back up to medium-high. Once the chicken is heated through, add the basil and stir-fry until wilted, about 30 seconds. Serve with jasmine rice and fried eggs.