Pad Krapow Gai (Thai Basil Chicken) 

Recipe from Kris Yenbamroong

Adapted by Alexa Weibel

Published August 31, 2022

  • An overhead image shows a wok filled with stir-fried ground chicken and Thai basil. Two small bowls of rice are in the top left corner of the frame.
    Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.
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Total Time
15 minutes
Rating
5(5,900)
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

  • ¼ cup vegetable oil

  • 1 pound ground chicken (preferably dark meat)

  • 2 teaspoons minced garlic (from 2 cloves)

  • 2 teaspoons granulated sugar

  • 1 teaspoon minced fresh bird’s-eye chile or other fresh chile (from 1 chile)

  • 8 ounces green beans, trimmed and cut into ½-inch pieces (about 1 ½ cups)

  • 3 tablespoons oyster sauce

  • 2 tablespoons fish sauce

  • 1 tablespoon Thai seasoning sauce (such as Golden Mountain; see Tip)

  • 1 cup loosely packed basil leaves (preferably Thai basil or holy basil)

  • Ground white pepper, to taste

  • Steamed jasmine rice, for serving

  • 4 crispy fried eggs (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

24 grams carbs; 245 milligrams cholesterol; 470 calories; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 29 grams fat; 3 grams fiber; 1226 milligrams sodium; 28 grams protein; 5 grams sugar

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
5,900 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.

Dindi

All the family loved this! Subbed regular soy bean paste in place of Thai seasoning, and added some lime juice at the very end. Had it with lettuce wraps -- low carb and delicious!

Hellahelen

I read the comments and checked other recipes online, but ultimately decided to follow the recipe almost exactly as written. The one change I made was to start with 2T of oil instead of the 4T called for; eventually it was a bit dry-looking, so I added another T of oil for 3 total. I found the end result delicious, but a bit too salty, so I’ll try adjusting the seasonings next time. I will also try adjusting the cooking times to trust my gut instead of the clock—6 minutes of stir-frying the chicken seemed about twice as long as needed to cook it through and achieve the desired crumbliness. I did add about 1/4 cup of water at the end, as there was no sauce to speak of coating the meat and green beans.

Liesel

Subbed grated super firm tofu for chicken, otherwise followed as written. 5-Stars well deserved!

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