Pad Krapow Gai is an extremely popular Thai street food dish consisting of Thai holy basil, chicken and jasmine rice. A fried egg often accompanies the dish as well. I eat Pad Krapow Gai like my Isaan wife eats Som Tum Papaya. This dish is a go-to for me both in Thailand and in the United States. When in the United States, I cook the dish myself. Whereas in Thailand, I order it on the street. This recipe is for the Pad Krapow Gai cooked while I am in America. It’s the first Thai dish I learned how to make. I usually cook this dish when I’m not sure what else to prepare or just have a craving.
First, this recipe will be for an American audience that wants to cook a fast and easy Thai dish. This is the reason I list Thai basil for the recipe, and not Thai holy basil. The two are different, but Thai holy basil (krapow) is difficult to find in America. For those that want to keep the dish authentic, try finding Thai holy basil or even growing it for your kitchen. I also do not differentiate between light and dark soy sauce. Soy sauce conversation can be confusing for Americans, who see soy sauce as all the same. Again, if one wants authenticity then use mostly light soy sauce and just a splash of dark soy sauce.
Minced pork or even squid can be used for Pad Krapow, although minced chicken is used here. Feel free to add a vegetable with your Pad Krapow too. Oftentimes I will use green beans. The fried egg is even optional as well, although this dish tastes so delicious with the egg. This recipe can feed two people.
1/2 cup jasmine rice
1 minced chicken breast (or other protein if using)
2 Thai pepper (1 for less spicy)
several Thai basil leaves
Garlic clove (1 large, or 2 if smaller)
1 Tbsp oyster sauce
1 Tbsp soy sauce
Pinch of sugar
Cook rice first.
Pound Thai pepper and garlic in mortar.
Mix oyster sauce, soy sauce, and sugar together.
Heat oil over medium high
Throw in pepper/garlic, then have your minced chicken ready to toss in next.
Let chicken cook. Then, add the sauce. Mix everything together. Let the sauce heat up.
Finish with Thai basil.
Serve with fried egg.