20 min · 1 serving · @Takes Two Eggs
Pad Kra Pao (Thai Basil Chicken)
Spicy, garlicky Thai basil chicken stir-fried in a savory sauce and served over rice with a fried egg.
Nutrition per serving
- 620 kcal
- 38 g protein
- 58 g carbs
- 26 g fat
Ingredients
- 190 g cooked jasmine rice
- 150 g ground chicken
- 3 cloves garlic, minced
- 2 Thai chili peppers, minced
- 6 g Thai holy basil leaves
- 1 tablespoon vegetable oil
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon water
- 1 egg
- 1 tablespoon oil for frying egg
Steps
- Cook jasmine rice and set aside.
- Heat 1 tablespoon oil in a wok or pan over high heat.
- Add minced garlic and chili peppers, stir-fry for 30 seconds until fragrant.
- Add ground chicken and cook, breaking it apart, until browned and mostly cooked through.
- Stir in oyster sauce, soy sauce, fish sauce, sugar, and water; cook for 1-2 minutes.
- Turn off heat and fold in Thai basil leaves until wilted.
- In a separate pan, fry the egg in oil until crispy edges and runny yolk.
- Serve the basil chicken over rice topped with the fried egg.
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