Embark on a culinary journey with our Pad Kra Pao Chicken Stir-Fry, a tantalizing Thai dish that brings together the fiery kick of Thai chilies, aromatic garlic, and the unique flavor of holy basil. This quick and flavorful stir-fry is a symphony of tastes, perfectly balanced with oyster sauce, soy sauce, and fish sauce. Dive into a plateful of jasmine rice crowned with a golden fried egg, and let the flavors of Thailand dance on your palate.
In our home, Pad Kra Pao is more than a meal; it’s a burst of excitement on busy weeknights. The rhythmic pounding of Thai chilies and garlic in our kitchen has become a prelude to the rich aroma that fills the air as the stir-fry comes to life. My family eagerly gathers around the table, each anticipating the moment the fragrant basil leaves are stirred into the dish. The sizzle of the wok and the enticing aroma create a dinner experience that is both comforting and thrilling, making Pad Kra Pao a favorite in our household.
Why This Pad Kra Pao Chicken Stir-Fry is a Must-Try!
- Fiery Thai Flavors: Thai chilies, garlic, and holy basil combine to create a bold and spicy flavor profile that will awaken your taste buds.
- Perfectly Balanced Sauce: The combination of oyster sauce, soy sauce, fish sauce, and black soy sauce brings a harmonious blend of umami and savory notes to the dish.
- Versatile Basil Options: While holy basil is traditional, you can use Thai basil or even regular Italian basil for a unique twist without compromising on flavor.
- Quick and Easy Preparation: This stir-fry is a time-saving marvel, ideal for busy days when you crave a homemade, restaurant-worthy meal.
- Eggcellent Finish: Top your Pad Kra Pao with a perfectly fried egg, creating a delightful fusion of textures and flavors that elevates the dish.
Ingredients:
- 5-10 Thai chilies, or to taste
- 5 cloves garlic
- 1 spur chili or another mild, red pepper, chopped
- ½ cup long beans, cut into short pieces
- ½ small onion, diced
- 300g chicken, coarsely ground (10.5 oz)
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 2 tsp fish sauce
- 1½ tsp black soy sauce (or sub dark soy sauce and reduce regular soy sauce to 2 tsp)
- 2 Tbsp water
- 1 ½ tsp sugar
- 1 ½ cup holy basil leaves, loosely packed
- Vegetable oil, as needed
- 2-3 eggs (1 per person)
- Jasmine rice for serving
Directions:
- Pound Thai chilies into a fine paste.
- Add garlic and spur chilies, pound into a rough paste.
- Combine oyster sauce, soy sauce, fish sauce, black soy sauce, water, and sugar; stir to dissolve the sugar.
- In a wok or a large sauté pan, sauté the garlic-chili paste in a little vegetable oil over medium-high heat until the garlic starts to turn golden.
- Add chicken and toss until no longer in big clumps. Add the sauce and continue tossing until the chicken is almost done.
- Add onions and long beans; toss until the chicken is done.
- Remove from heat and stir in the holy basil.
- Taste and adjust seasoning as needed.
For the Fried Egg:
- Heat about 1 cm of vegetable oil in a small non-stick pan or a wok over medium-high heat.
- Once the oil is hot, crack the egg directly into the pan and let it fry until the edges are browned and bubbly.
- Serve the stir-fry over rice and top it with the fried egg. Drizzle a little of the prik nam pla over the egg and enjoy!
Notes:
- Experiment with different basil varieties for a unique twist.
- Adjust the quantity of Thai chilies to suit your spice preference.
- Ensure the oil is hot for a crispy and golden fried egg.
- Prik Nam Pla condiment adds an extra layer of flavor; try it for an authentic touch.
