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Loading...Pad Kaprao is a beloved Thai street-food classic built on the peppery aroma of holy basil, fragrant garlic, and searing heat from fresh bird's eye chilies. Minced chicken is wok-tossed with a salty-savory sauce and crowned with a crispy fried egg over jasmine rice for an iconic weeknight meal. It comes together in under 30 minutes but tastes like a Bangkok lunch counter.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings4
Yield4 servings with rice and fried egg
Nutrition Facts
Per serving (estimated)
- 640 kcalCalories
- 28 gFat
- 6 gSaturated Fat
- 58 gCarbs
- 3 gFiber
- 4 gSugar
- 40 gProtein
- 1480 mgSodium
- 720 mgPotassium
- 110 mgCalcium
- 4 mgIron
- 18 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the stir-fry
- 1.5 lb (680 g) boneless skinless chicken thighs, finely minced or chopped
- 8 cloves garlic, finely minced
- 4 to 6 Thai bird's eye chilies, sliced (adjust to taste)
- 3 tablespoons vegetable oil
- 3 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 1/3 cup water or low-sodium chicken stock
- 2 cups loosely packed fresh holy basil leaves (kaprao)
For serving
- 4 cups hot cooked jasmine rice
- 4 large eggs
- 2 tablespoons neutral oil for frying
- 1 cucumber, sliced
- 1 lime, cut into wedges
- Sliced prik nam daeng (Thai red chilies) for garnish, optional
Directions
- Mince the chicken thighs and combine them in a bowl with 1 tablespoon of the fish sauce; set aside while you prep the aromatics.
- In a small bowl, stir together the remaining 2 tablespoons fish sauce, oyster sauce, dark soy sauce, sugar, and water; this is your stir-fry sauce.
- Heat a wok or large skillet over high heat until smoking, then swirl in the vegetable oil. Add the garlic and chilies and stir-fry for 15 seconds until fragrant and just turning golden.
- Add the marinated chicken and spread it across the wok in a single layer. Let it sear undisturbed for 45 seconds, then break it up and stir-fry for 2 to 3 minutes until just cooked through and lightly caramelized.
- Pour the prepared sauce around the perimeter of the wok and toss rapidly for 30 seconds so the liquid reduces to a glossy glaze that coats the meat.
- Turn off the heat, add the holy basil leaves on top, and fold them in until just wilted and aromatic, about 10 seconds. Transfer to a serving bowl immediately.
- While the stir-fry rests, heat a small nonstick skillet over medium-high with the 2 tablespoons of neutral oil and fry the eggs sunny-side up until the edges are crisp and lacy and the yolks remain runny.
- Divide the hot jasmine rice among four plates, spoon the pad kaprao alongside, and top each portion with a fried egg. Serve with cucumber slices, lime wedges, and extra chilies on the side.
- Stir the yolk into the rice and chicken at the table so the rich sauce coats every grain, squeezing fresh lime over each bite before eating.
Cook’s Notes
- Holy basil (bai kaprao) has a peppery, slightly anise-like flavor that is essential to this dish; Italian sweet basil or Thai basil are not the same and will change the character of the stir-fry.
- Use a screaming-hot wok and cook in two batches if needed to keep the chicken from steaming in its own juices; you want a slight char, not gray meat.
- For a saucier finish, increase the water to 1/2 cup and finish with 1 teaspoon of cornstarch slurry to thicken into a glossy gravy.
- Mincing chicken thighs by hand with a heavy knife gives the best irregular texture; pulse briefly in a food processor if you prefer, but do not over-process into paste.
- Pad kaprao is traditionally eaten with prik nam pla, a quick sauce of fish sauce, lime juice, and sliced chilies stirred together at the table for extra heat.
