Pad Krapow Gai

Name: Pad Krapow Gai
Total time: 34 min
Yield: 4 servings
Ingredients: 400 g Jasmine rice; 600 ml Water; 4 piece Shallots; 8 piece Garlic clove; 8 piece Bird's eye chillies; 4 tbsp Oyster sauce; 2 tbsp Fish sauce; 1 tbsp Light soy sauce; 1 tbsp Dark soy sauce; 1 tsp White sugar; 2 tbsp Vegetable oil; 600 g Minced chicken thigh; 40 g Holy basil leaf; 3 tbsp Vegetable oil; 4 piece Egg

34 min · 24 min active · makes ~2.25 kg · Easy

Stir-fried chicken with Thai holy basil, garlic, and soy served over jasmine rice with a fried egg.

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Pad Krapow Gai

Stir-fried chicken with Thai holy basil, garlic, and soy served over jasmine rice with a fried egg.

See more →

TOTAL TIME

34 min

ACTIVE TIME

24 min

QUANTITY

~2.25 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/14

Tools0/16

Ingredients

0/14 gathered · 4 servings

400g

600ml

4piece

8piece

4tbsp

2tbsp

1tbsp

1tsp

5tbsp

600g

40g

4piece

#	Quantity	Notes	State
1	400g	—	—
2	600ml	—	—
3	4piece	—	—
4	8piece	—	—
5	8piece	—	—
6	4tbsp	—	—
7	2tbsp	—	—
8	1tbsp	—	—
9	1tbsp	—	—
10	1tsp	—	—
11	5tbsp	—	—
12	600g	—	—
13	40g	—	—
14	4piece	—	—

Tools

18 items

Serveware

1 item

Procedure

42 steps

1 of 42

Tip the rice into the sieve.

Jasmine rice · 400 g

⏱ 5s

ResultJasmine rice

2 of 42

Rinse under cold running water until it runs almost clear.

Jasmine rice · step 1

⏱ 1 min

ResultRinsed jasmine rice

3 of 42

Tip the rice into the medium saucepan.

Rinsed jasmine rice · step 2

⏱ 10s

ResultRinsed jasmine rice

4 of 42

Pour in the cold water.

Water · 600 ml

⏱ 10s

ResultRice and water

5 of 42

Bring to the boil over a high heat.

⏱ 4 min

ResultBoiling rice

6 of 42

Turn the heat to its lowest setting and fit the lid.

⏱ 10s

7 of 42

Cook for 15 minutes without lifting the lid, then take it off the heat.

⏱ 15 min

ResultSteamed jasmine rice

8 of 42

Leave the rice covered, off the heat, for 10 minutes while you finish the chicken; it keeps steaming.

⏱ 10 min

ResultRested jasmine rice

9 of 42

While the rice cooks, lay the shallots on the chopping board.

Shallots · 4 piece

⏱ 5s

ResultShallots

10 of 42

Trim the shallots and peel off the skins.

Shallots · step 9

⏱ 45s

ResultPeeled Shallots

11 of 42

Slice the shallots thinly.

Peeled Shallots · step 10

⏱ 45s

ResultSliced shallots

12 of 42

Put the shallots in the small bowl.

Sliced shallots · step 11

⏱ 5s

ResultSliced shallotsused in step 28

13 of 42

Lay the garlic cloves on the chopping board.

Garlic clove · 8 piece

⏱ 5s

ResultGarlic clove

14 of 42

Crush each clove lightly with the flat of the knife and pull off the skin.

Garlic clove · step 13

⏱ 1 min

ResultPeeled garlic clovesused in step 16

15 of 42

Lay the chillies on the board beside the garlic; use fewer for a milder dish.

Bird's eye chillies · 8 piece

⏱ 5s

ResultBird's eye chilliesused in step 18

16 of 42

Chop the garlic roughly.

Peeled garlic cloves · step 14

⏱ 45s

ResultRoughly chopped garlic

17 of 42

Put the garlic in a second small bowl.

Roughly chopped garlic · step 16

⏱ 5s

ResultRoughly chopped garlic

18 of 42

Chop the chillies roughly.

Bird's eye chillies · step 15

⏱ 30s

ResultChopped chillies

19 of 42

Add the chillies to the garlic.

Chopped chillies · step 18

⏱ 5s

ResultGarlic and chilliesused in step 30

20 of 42

Spoon the oyster sauce into a third small bowl.

Oyster sauce · 4 tbsp

⏱ 5s

ResultOyster sauce

21 of 42

Add the fish sauce.

Fish sauce · 2 tbsp

⏱ 5s

ResultOyster sauce and fish sauce

22 of 42

Add the light soy sauce.

Light soy sauce · 1 tbsp

⏱ 5s

ResultOyster sauce and fish sauce and light soy sauce

23 of 42

Add the dark soy sauce.

Dark soy sauce · 1 tbsp

⏱ 5s

ResultFish sauce mixture

24 of 42

Add the sugar.

White sugar · 1 tsp

⏱ 5s

ResultFish sauce mixture

25 of 42

Stir until the sugar dissolves.

⏱ 20s

ResultCombined stir-fry sauceused in step 34

26 of 42

Pour 2 tablespoons of the oil into the large frying pan.

Vegetable oil · 2 tbsp

⏱ 5s

ResultVegetable oil

27 of 42

Heat over a high heat until shimmering.

⏱ 30s

ResultHeated Oil

28 of 42

Add the shallots.

Sliced shallots · step 12

⏱ 5s

ResultShallots in hot oil

29 of 42

Stir-fry for a minute, until softened.

⏱ 1 min

ResultSoftened shallots

30 of 42

Add the garlic and chillies.

Garlic and chillies · step 19

⏱ 5s

ResultShallots, garlic and chillies

31 of 42

Stir-fry for 30 seconds, until fragrant.

⏱ 30s

ResultFragrant chilli base

32 of 42

Add the raw chicken thigh mince.

Minced chicken thigh · 600 g

⏱ 15s

ResultChicken mince with chilli base

33 of 42

Stir-fry with the wooden spoon for about 4 minutes, breaking the mince up, until no pink is left and it reads 74 °C on the thermometer.

⏱ 4 min

ResultCooked chicken mince

34 of 42

Pour in the sauce.

Combined stir-fry sauce · step 25

⏱ 10s

ResultChicken mince with sauce

35 of 42

Stir-fry for a minute, until glossy.

⏱ 1 min

ResultGlazed chicken mince

36 of 42

Add the holy basil leaves.

Holy basil leaf · 40 g

⏱ 5s

ResultChicken mince with basil

37 of 42

Toss for 20 seconds, just until the basil wilts, then take the pan off the heat.

⏱ 20s

ResultPad krapow chickenused in step 44

38 of 42

Pour 3 tablespoons of the oil into the large non-stick frying pan, about 28 cm across.

Vegetable oil · 3 tbsp

⏱ 5s

ResultVegetable oil

39 of 42

Heat over a medium-high heat until the oil shimmers.

⏱ 1 min 30s

ResultVegetable oil

40 of 42

Crack in the eggs, well apart.

Egg · 4 piece

⏱ 20s

ResultVegetable oil and egg

41 of 42

Fry for 2–3 minutes, spooning hot oil over the whites, until the whites are fully set with crisp brown edges and the yolks still runny.

⏱ 2 min 30s

ResultSunny-side-up fried eggsused in step 45

42 of 42

Take the lid off the rice and fluff it with the fork.

⏱ 15s

ResultFluffed jasmine rice

Total Time34 min

#	Product	Action
1	400 g	Tip the rice into the sieve.⏱ 5sResultJasmine rice
2	Jasmine ricestep 1	Rinse under cold running water until it runs almost clear.⏱ 1 minResultRinsed jasmine rice
3	Rinsed jasmine ricestep 2	Tip the rice into the medium saucepan.⏱ 10sResultRinsed jasmine rice
4	600 ml	Pour in the cold water.⏱ 10sResultRice and water
5	—	Bring to the boil over a high heat.⏱ 4 minResultBoiling rice
6	—	Turn the heat to its lowest setting and fit the lid.⏱ 10s
7	—	Cook for 15 minutes without lifting the lid, then take it off the heat.⏱ 15 minResultSteamed jasmine rice
8	—	Leave the rice covered, off the heat, for 10 minutes while you finish the chicken; it keeps steaming.⏱ 10 minResultRested jasmine rice
9	4 piece	While the rice cooks, lay the shallots on the chopping board.⏱ 5sResultShallots
10	Shallotsstep 9	Trim the shallots and peel off the skins.⏱ 45sResultPeeled Shallots
11	Peeled Shallotsstep 10	Slice the shallots thinly.⏱ 45sResultSliced shallots
12	Sliced shallotsstep 11	Put the shallots in the small bowl.⏱ 5sResultSliced shallotsused in step 28
13	8 piece	Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove
14	Garlic clovestep 13	Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 1 minResultPeeled garlic clovesused in step 16
15	8 piece	Lay the chillies on the board beside the garlic; use fewer for a milder dish.⏱ 5sResultBird's eye chilliesused in step 18
16	Peeled garlic clovesstep 14	Chop the garlic roughly.⏱ 45sResultRoughly chopped garlic
17	Roughly chopped garlicstep 16	Put the garlic in a second small bowl.⏱ 5sResultRoughly chopped garlic
18	Bird's eye chilliesstep 15	Chop the chillies roughly.⏱ 30sResultChopped chillies
19	Chopped chilliesstep 18	Add the chillies to the garlic.⏱ 5sResultGarlic and chilliesused in step 30
20	4 tbsp	Spoon the oyster sauce into a third small bowl.⏱ 5sResultOyster sauce
21	2 tbsp	Add the fish sauce.⏱ 5sResultOyster sauce and fish sauce
22	1 tbsp	Add the light soy sauce.⏱ 5sResultOyster sauce and fish sauce and light soy sauce
23	1 tbsp	Add the dark soy sauce.⏱ 5sResultFish sauce mixture
24	1 tsp	Add the sugar.⏱ 5sResultFish sauce mixture
25	—	Stir until the sugar dissolves.⏱ 20sResultCombined stir-fry sauceused in step 34
26	2 tbsp	Pour 2 tablespoons of the oil into the large frying pan.⏱ 5sResultVegetable oil
27	—	Heat over a high heat until shimmering.⏱ 30sResultHeated Oil
28	Sliced shallotsstep 12	Add the shallots.⏱ 5sResultShallots in hot oil
29	—	Stir-fry for a minute, until softened.⏱ 1 minResultSoftened shallots
30	Garlic and chilliesstep 19	Add the garlic and chillies.⏱ 5sResultShallots, garlic and chillies
31	—	Stir-fry for 30 seconds, until fragrant.⏱ 30sResultFragrant chilli base
32	600 g	Add the raw chicken thigh mince.⏱ 15sResultChicken mince with chilli base
33	—	Stir-fry with the wooden spoon for about 4 minutes, breaking the mince up, until no pink is left and it reads 74 °C on the thermometer.⏱ 4 minResultCooked chicken mince
34	Combined stir-fry saucestep 25	Pour in the sauce.⏱ 10sResultChicken mince with sauce
35	—	Stir-fry for a minute, until glossy.⏱ 1 minResultGlazed chicken mince
36	40 g	Add the holy basil leaves.⏱ 5sResultChicken mince with basil
37	—	Toss for 20 seconds, just until the basil wilts, then take the pan off the heat.⏱ 20sResultPad krapow chickenused in step 44
38	3 tbsp	Pour 3 tablespoons of the oil into the large non-stick frying pan, about 28 cm across.⏱ 5sResultVegetable oil
39	—	Heat over a medium-high heat until the oil shimmers.⏱ 1 min 30sResultVegetable oil
40	4 piece	Crack in the eggs, well apart.⏱ 20sResultVegetable oil and egg
41	—	Fry for 2–3 minutes, spooning hot oil over the whites, until the whites are fully set with crisp brown edges and the yolks still runny.⏱ 2 min 30sResultSunny-side-up fried eggsused in step 45
42	—	Take the lid off the rice and fluff it with the fork.⏱ 15sResultFluffed jasmine rice
Total Time		34 min

Serving

Spoon the rice onto 4 plates.
Spoon the chicken beside the rice.
Top each plate with a fried egg and serve straight away.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	803kcal
	41g
	45g
	13g
	58g
	6g
	2g
	1,661mg

Ingredients0/14

Tools0/16

Recipe

Pad Krapow Gai

Stir-fried chicken with Thai holy basil, garlic, and soy served over jasmine rice with a fried egg.

What you’ll doYou will cook jasmine rice by the absorption method and, while it cooks and rests, prepare the shallots, garlic, chilli and sauce. The chicken thigh mince is stir-fried with the aromatics until it reads 74 °C, glazed with the sauce and finished with holy basil. The eggs are fried last in their own wide pan so they reach the plate hot, crisp-edged and runny.

Serves4

Total34 min

LevelMedium

Ingredients

Jasmine rice400 g
Water600 ml
Shallots4 piece
Garlic clove8 piece
Bird's eye chillies8 piece
Oyster sauce4 tbsp
Fish sauce2 tbsp
Light soy sauce1 tbsp
Dark soy sauce1 tbsp
White sugar1 tsp
Vegetable oil5 tbsp
Minced chicken thigh600 g
Holy basil leaf40 g
Egg4 piece

Tools

SpoonPan lidSieveShallots bowl (small bowl)Garlic bowl (small bowl)Fry sauce bowl (small bowl)Saucepan lidLarge frying panChef's knifeLarge non stick frying panSpatulaWooden spoonDinner plateCooking thermometerForkMedium saucepanKitchen paperChopping board

Method

Tip the rice into the sieve.

5sSieveJasmine rice · 400 g

Rinse under cold running water until it runs almost clear.

1 minSieveJasmine rice · step 1

Tip the rice into the medium saucepan.

10sMedium saucepanRinsed jasmine rice · step 2

Pour in the cold water.

10sMedium saucepanWater · 600 ml

Bring to the boil over a high heat.

4 minMedium saucepan

Turn the heat to its lowest setting and fit the lid.

10sMedium saucepan, Saucepan lid

Cook for 15 minutes without lifting the lid, then take it off the heat.

15 minMedium saucepan

Leave the rice covered, off the heat, for 10 minutes while you finish the chicken; it keeps steaming.

10 minMedium saucepan

While the rice cooks, lay the shallots on the chopping board.

5sChopping boardShallots · 4 piece

Trim the shallots and peel off the skins.

45sChopping board, Chefs knifeShallots · step 9

Slice the shallots thinly.

45sChopping board, Chefs knifePeeled Shallots · step 10

Put the shallots in the small bowl.

Result · Sliced shallots · used in step 28

5sShallots bowl (small bowl)Sliced shallots · step 11

Lay the garlic cloves on the chopping board.

5sChopping boardGarlic clove · 8 piece

Crush each clove lightly with the flat of the knife and pull off the skin.

Result · Peeled garlic cloves · used in step 16

1 minChopping board, Chefs knifeGarlic clove · step 13

Lay the chillies on the board beside the garlic; use fewer for a milder dish.

Result · Bird's eye chillies · used in step 18

5sChopping boardBird's eye chillies · 8 piece

Chop the garlic roughly.

45sChopping board, Chefs knifePeeled garlic cloves · step 14

Put the garlic in a second small bowl.

5sGarlic bowl (small bowl)Roughly chopped garlic · step 16

Chop the chillies roughly.

30sChopping board, Chefs knifeBird's eye chillies · step 15

Add the chillies to the garlic.

Result · Garlic and chillies · used in step 30

5sGarlic bowl (small bowl)Chopped chillies · step 18

Spoon the oyster sauce into a third small bowl.

5sFry sauce bowl (small bowl)Oyster sauce · 4 tbsp

Add the fish sauce.

5sFry sauce bowl (small bowl)Fish sauce · 2 tbsp

Add the light soy sauce.

5sFry sauce bowl (small bowl)Light soy sauce · 1 tbsp

Add the dark soy sauce.

5sFry sauce bowl (small bowl)Dark soy sauce · 1 tbsp

Add the sugar.

5sFry sauce bowl (small bowl)White sugar · 1 tsp

Stir until the sugar dissolves.

Result · Combined stir-fry sauce · used in step 34

20sFry sauce bowl (small bowl), Spoon

Pour 2 tablespoons of the oil into the large frying pan.

5sLarge frying panVegetable oil · 2 tbsp

Heat over a high heat until shimmering.

30sLarge frying pan

Add the shallots.

5sLarge frying panSliced shallots · step 12

Stir-fry for a minute, until softened.

1 minLarge frying pan, Wooden spoon

Add the garlic and chillies.

5sLarge frying panGarlic and chillies · step 19

Stir-fry for 30 seconds, until fragrant.

30sLarge frying pan, Wooden spoon

Add the raw chicken thigh mince.

15sLarge frying panMinced chicken thigh · 600 g

Stir-fry with the wooden spoon for about 4 minutes, breaking the mince up, until no pink is left and it reads 74 °C on the thermometer.

4 minLarge frying pan, Wooden spoon

Pour in the sauce.

10sLarge frying panCombined stir-fry sauce · step 25

Stir-fry for a minute, until glossy.

1 minLarge frying pan, Wooden spoon

Add the holy basil leaves.

5sLarge frying panHoly basil leaf · 40 g

Toss for 20 seconds, just until the basil wilts, then take the pan off the heat.

Result · Pad krapow chicken · used in step 44

20sLarge frying pan, Wooden spoon

Pour 3 tablespoons of the oil into the large non-stick frying pan, about 28 cm across.

5sLarge non stick frying panVegetable oil · 3 tbsp

Heat over a medium-high heat until the oil shimmers.

1 min 30sLarge non stick frying pan

Crack in the eggs, well apart.

20sLarge non stick frying panEgg · 4 piece

Fry for 2–3 minutes, spooning hot oil over the whites, until the whites are fully set with crisp brown edges and the yolks still runny.

Result · Sunny-side-up fried eggs · used in step 45

2 min 30sLarge non stick frying pan

Take the lid off the rice and fluff it with the fork.

15sMedium saucepan, Fork, Pan lid

Spoon the rice onto 4 plates. → Into 4 equal portions

40sDinner plate, SpoonFluffed jasmine rice · step 42

Spoon the chicken beside the rice.

30sDinner plate, SpoonPad krapow chicken · step 37

Top each plate with a fried egg and serve straight away.

Result · Pad Krapow Gai

20sDinner plate, SpatulaSunny-side-up fried eggs · step 41

Printed 5 October 2026