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Pad Gaprao

Discover the comforting and vibrant flavors of Pad Gaprao, or Basil Stir-Fried, a classic Thai dish that's easy to make at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Stir-Fry
  • 5–10 Thai chilies, or to taste Adjust based on your spice level preference.
  • 5 cloves garlic, peeled
  • 1 spur chili or another mild, red pepper, chopped For an extra pop of color.
  • 1/2 cup long beans, cut into short pieces These add a nice crunch.
  • 1/2 small onion, diced
  • 300 g chicken, coarsely ground Feel free to swap for beef, pork, or tofu.
  • 1 Tbsp oyster sauce
  • 1 Tbsp soy sauce
  • 2 tsp fish sauce
  • 1 1/2 tsp black soy sauce
  • 2 Tbsp water
  • 1 1/2 tsp sugar
  • 1 1/2 cup holy basil leaves, loosely packed This is the star of the show!
  • Vegetable oil, as needed for frying
  • 2-3 eggs 1 per person for frying.
  • Jasmine rice for serving Perfect for soaking up all those delicious juices.
  • For Prik Nam Pla (optional): Fish sauce, lime juice, chopped Thai chilies, chopped garlic

Method
 

Preparation
  1. Start by pounding the Thai chilies into a fine paste in a mortar and pestle. Add the garlic and spur chili, and continue to pound to form a rough paste.
  2. In a separate bowl, combine the oyster sauce, soy sauce, fish sauce, black soy sauce, water, and sugar; stir until the sugar dissolves.
  3. Heat vegetable oil in a wok or large sauté pan over medium-high heat. Add the garlic chili paste and sauté until the garlic begins to turn golden (about 1-2 minutes).
Cooking
  1. Immediately add the ground chicken, tossing until there are no big clumps remaining. Cook until it's almost done (about 3-4 minutes).
  2. Pour in the sauce and toss to combine. Then, add the onions and long beans, continuing to stir until the chicken is cooked through (additional 2-3 minutes).
  3. Remove from heat, stir in the holy basil, and adjust seasoning if necessary.
  4. In a separate pan over medium-high heat, add oil and crack an egg for frying. Fry until the edges are nice and crispy and the yolk is still runny.
  5. Serve the stir-fry over steaming jasmine rice, topping each plate with a fried egg and a drizzle of Prik Nam Pla if desired.

Notes

Storage: Pad Gaprao is best enjoyed fresh but can be stored in the refrigerator for up to 3 days in an airtight container. You can prepare the garlic and chili paste the day before for quicker cooking. If the sauce feels too salty, balance it out with a pinch of sugar. Texture matters; ensure your vegetables are cut evenly for uniform cooking.