Pad Krapow Gai

Nutrition · per serving

Steps

1. 1

   Rinse the jasmine rice under cold water until the water runs mostly clear. Put it in a small saucepan with water and salt, bring to a boil, cover, reduce to the lowest heat, and cook for 12 minutes. Turn off the heat and let it rest, covered, for 10 minutes so the grains finish steaming and stay fluffy.

   140 g jasmine rice220 ml water1 pinch fine sea salt
2. 2

   While the rice cooks, prepare everything for the stir-fry: finely chop the chicken thighs into small pieces so they cook quickly and take on the sauce well; slice the red bell pepper, yellow bell pepper, and shallot; chop the garlic; slice the chilies; and pick the Thai basil leaves. Stir together the light soy sauce, fish sauce, oyster sauce, palm sugar, water, and white pepper in a small bowl until the sugar dissolves.

   300 g boneless skinless chicken thighs, finely chopped1 medium (150 g) red bell pepper, thinly sliced1 medium (150 g) yellow bell pepper, thinly sliced1 small (40 g) shallot, thinly sliced4 garlic cloves, finely chopped2 red bird's eye chilies, finely sliced20 g Thai basil leaves1 1/2 tbsp light soy sauce1 tbsp fish sauce1 tbsp oyster sauce2 tsp palm sugar or light brown sugar2 tbsp water1/4 tsp white pepper
3. 3

   Heat a wok or large frying pan over high heat until very hot. Add the vegetable oil, then the shallot, garlic, and chilies. Stir-fry for 20 to 30 seconds just until fragrant; keep them moving so the garlic does not scorch, which would make the whole dish bitter.

   1 1/2 tbsp neutral vegetable oil1 small (40 g) shallot, thinly sliced4 garlic cloves, finely chopped2 red bird's eye chilies, finely sliced
4. 4

   Add the chicken and spread it out in the pan. Let it sear briefly before breaking it up, then stir-fry for 3 to 4 minutes until no pink remains and some edges start to caramelize. That little bit of browning gives the finished dish its deep savory flavor.

   300 g boneless skinless chicken thighs, finely chopped
5. 5

   Add the red bell pepper and yellow bell pepper, then stir-fry for 1 to 2 minutes. The peppers should soften slightly but keep some bite and bright color for the best texture and a great look on the plate.

   1 medium (150 g) red bell pepper, thinly sliced1 medium (150 g) yellow bell pepper, thinly sliced
6. 6

   Pour in the seasoning sauce and toss well. Cook for 1 to 2 minutes until the sauce reduces and lightly glosses the chicken and peppers. If the pan looks dry before the chicken is coated, add a spoonful of water; if it looks watery, keep the heat high and reduce a little longer.

7. 7

   Turn off the heat and immediately fold in the Thai basil leaves. Toss just until wilted and aromatic; adding basil off the heat keeps its fragrance fresh and vivid rather than cooked out.

   20 g Thai basil leaves
8. 8

   Fluff the rice and divide it between two bowls. Spoon the stir-fry over the top and serve right away with lime wedges for squeezing at the table.

   2 lime wedges

Origin & History

Pad krapow is one of Thailand's best-loved everyday dishes, often sold by street vendors and cooked to order in homes and casual restaurants. The name refers to holy basil, though outside Thailand the dish is often made with Thai basil when holy basil is harder to find. Its appeal comes from the fast, fiery cooking and the balance of salty, savory, sweet, and herbal flavors.