Pad Krapow Gai (Thai Basil Chicken) 

Recipe from Kris Yenbamroong

Adapted by Alexa Weibel

Published Sept. 1, 2022

Pad Krapow Gai (Thai Basil Chicken) 
Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.
Total Time
15 minutes
Rating
5(5,063)
Comments
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As dynamic as it is speedy, this ground chicken and green bean recipe from “Night + Market” (Clarkson Potter, 2017) by Kris Yenbamroong and Garrett Snyder, delivers a wallop of flavor with punchy ingredients that stir-fry in just 15 minutes. While this popular Thai street food can be whipped up using a range of proteins, Mr. Yenbamroong refers to his riff as “low-rent” because it’s prepared with ground chicken rather than pricier slices of meat. It’s piled with basil; Thai basil or holy basil provide more assertive licorice notes, but sweet basil adds herbal bursts of brightness. Spiked with Thai seasoning (see Tip), the chicken mixture is salty on its own, but it’s inextricably linked with rice, and imparts the right amount of salinity when dispersed.  —Alexa Weibel

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Ingredients

Yield:2 to 4 servings
  • ¼cup vegetable oil
  • 1pound ground chicken (preferably dark meat)
  • 2teaspoons minced garlic (from 2 cloves)
  • 2teaspoons granulated sugar
  • 1teaspoon minced fresh bird’s-eye chile or other fresh chile (from 1 chile)
  • 8ounces green beans, trimmed and cut into ½-inch pieces (about 1½ cups)
  • 3tablespoons oyster sauce
  • 2tablespoons fish sauce
  • 1tablespoon Thai seasoning sauce (such as Golden Mountain; see Tip)
  • 1cup loosely packed basil leaves (preferably Thai basil or holy basil)
  • Ground white pepper, to taste
  • Steamed jasmine rice, for serving
  • 4crispy fried eggs (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

470 calories; 29 grams fat; 5 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 28 grams protein; 1226 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.

  2. Step 2

    Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.

  3. Step 3

    Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.

  4. Step 4

    Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.

Tip
  • Golden Mountain is made with fermented soybeans, like soy sauce, and imparts sweetness along with its jolt of salinity. It can be purchased in Asian supermarkets or online and lasts indefinitely. A dash of it adds complexity to stir-fries, curries, fried rice and cooked proteins and vegetables.

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Ratings

5 out of 5
5,063 user ratings
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Comments

Jo Jo

After trying it this way I feel compelled to share my experience that the traditional ingredients and measurements are really much better than this particular recipe. No need for the large amount of oyster sauce AND the golden mountain Thai sauce flavor is not better than the traditional addition of light and dark soy sauce. This is way yummier in my humble opinion: 1T fish sauce, 1T Thai light soy sauce, 2 t dark soy sauce, 2 t oyster sauce. ❤️

yourconciergect

Is the Golden Mountain a deal breaker? Are there substitutions?

maggiec

IMO…This is missing rice wine vinegar and ginger. Also top with cilantro and chopped scallions.

daddyboy

I understand people have their preferences, but THIS particular recipe - cooked exactly as outlined in THIS recipe - is delicious! It has entered the rotation... :)

CM

Made this today. Great dish. Read others comments here and added some ginger and amped up the garlic and chillies. Cut the sauces by a third as I was concerned about it tasting too salty. Delicious. Husband and kid really enjoyed it.

Stephen

I love this dish and go for it pretty often when ordering Thai - this recipe was my first attempt at homemade. So I decided after reading comments that I would use the seasoning as written inc. the Golden Mountain and oyster sauce etc. at least to get a baseline. But I did tweak some things based on the comments and my own tastes. Including adding minced ginger and doubling the garlic and chili. I honestly can’t imagine this without ginger now and highly recommend it. I also threw the aromatics into the wok about a minute before the chicken, instead of later. It was delicious and I’m glad I kicked up the garlic and chili! Will continue to adjust as I will do this one often

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