Thai Pad Krapow (Ground Chicken Basil Stir-Fry)

A fast, fiery Thai-style basil stir-fry with ground chicken, loads of garlic and chiles, and a glossy salty-sweet sauce. The key is high heat: you want browned, crisp-edged crumbles and a sauce that clings, not pools. Holy basil is the classic, but Thai basil works beautifully; serve over hot jasmine rice and, if you want it true street-style, top with a crispy-edged fried egg.

Total time: 15 minutes

Yield: Serves 2

Ingredients

  • 10–12 oz (280–340 g) ground chicken
  • 2 Tbsp neutral oil (or 1 Tbsp oil + 1 Tbsp chicken fat)
  • 4 cloves garlic, finely chopped
  • 2–6 Thai chiles (or serrano), finely chopped (to taste)
  • 1 small shallot, thinly sliced (optional)
  • 1 Tbsp oyster sauce
  • 1 Tbsp fish sauce
  • 1–2 tsp light soy sauce
  • 1–2 tsp sugar (start with 1 tsp)
  • 2 Tbsp water or low-sodium chicken stock
  • 1 packed cup holy basil leaves (best) or Thai basil (Italian basil in a pinch)
  • Steamed jasmine rice, to serve
  • 2 eggs (optional, for crispy fried eggs)

Instructions

  1. In a small bowl, mix oyster sauce, fish sauce, soy sauce, sugar, and water/stock. Taste: it should be salty-sweet and punchy.
  2. Heat a wok or large skillet over high heat until very hot (a drop of water should sizzle and vanish fast). Add the oil.
  3. Add garlic, chiles (and shallot, if using). Stir-fry 15–30 seconds until intensely fragrant and the garlic just starts to turn pale gold—don’t let it brown deeply.
  4. Add ground chicken and spread it into an even layer. Let it sit 20–30 seconds to sear, then stir-fry, breaking it into small crumbles.
  5. Keep cooking until the chicken is mostly cooked through with some browned bits; it should smell savory and roasted, not steamy.
  6. Pour in the sauce and toss hard for 30–60 seconds, scraping up any browned bits. Reduce until the chicken looks glossy and the sauce clings; there should be little to no pooling liquid.
  7. Turn off the heat. Add basil and toss just until wilted and extremely aromatic, 10–20 seconds.
  8. Serve immediately over hot jasmine rice.
  9. Heat 1–2 tsp oil in a nonstick or small skillet over medium-high until shimmering. Crack in an egg; it should bubble actively around the edges.
  10. Cook until the edges are deeply golden and lacy and the white is set (the yolk can stay runny). Top each plate with an egg.

Notes

Basil: Holy basil is the classic; Thai basil is the best substitute; Italian basil works but tastes more sweet-herbal and less peppery—add an extra chile if you want more bite. Heat control: High heat is essential for browned, crisp-edged crumbles. If your pan is small, cook the chicken in two batches so it sears instead of steaming. No oyster sauce? Use 2 tsp soy sauce + 1 tsp brown sugar; you’ll lose some depth but it still works. Storage: Keeps 3 days refrigerated. Reheat in a hot skillet with a splash of water; add fresh basil at the end if you have it. Serving: A crispy-edged fried egg is the classic topping.