Nutritional values are estimates per serving
Pad Krapow — Thailand's most beloved street food and arguably the most satisfying 15 minute meal you will ever make. Fragrant, spicy, deeply savoury and served with a crispy fried egg that takes it from great to extraordinary.
A note from us
Thai holy basil has a slightly peppery anise flavour that is different to regular basil — worth seeking out from Asian supermarkets for the authentic result. Regular basil works as a substitute but the flavour is noticeably different. The crispy fried egg is not optional — it is a fundamental part of the dish. The runny yolk breaks over the chicken and rice and ties everything together.
What you need 🛒
How to make it 👨🍳
Cook the jasmine rice according to packet instructions and keep warm.
Pound or roughly chop the garlic and chillies together — you want a rough paste, not smooth. This is the flavour base of the whole dish.
Heat 2 tbsp oil in a wok or large frying pan over the highest heat possible until smoking. Add the sliced shallots, garlic and chilli paste and fry for 1-2 minutes until fragrant.
Add the chicken and stir fry over high heat, breaking it up as it cooks, for 4-5 minutes until cooked through and starting to caramelise at the edges.
Add the oyster sauce, fish sauce, soy sauce, dark soy sauce and sugar. Toss everything together and cook for 1 minute until the chicken is glossy and well coated. Taste and adjust — more fish sauce for saltiness, more sugar to balance.
Remove from the heat and fold in the Thai basil leaves. They will wilt immediately from the residual heat — this is exactly right.
In a separate pan heat the remaining oil over high heat until smoking. Crack in the eggs and fry until the whites are set and crispy at the edges but the yolk is still runny — about 90 seconds. The crispy edges are essential.
Serve the chicken over jasmine rice with the crispy fried egg on top. Eat immediately.
