Pad Ga Prao (Spicy Holy Basil Chicken Stir-Fry)
ID: ba40bab0...
A classic and beloved Thai street food dish featuring ground chicken stir-fried with a fiery chili-garlic paste, crisp yardlong beans, onions, and aromatic holy basil. It is traditionally served over warm jasmine rice, topped with a crispy fried egg, and accompanied by the staple condiment Prik Nam Pla.
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🍳 Cooking Flow
Sauté the chili-garlic paste in a heated wok with oil until fragrant. → Add the ground chicken, sliced onions, and yardlong beans, stir-frying constantly. → Season with fish sauce, light soy sauce, and sugar, and cook until the chicken is done. → Turn off the heat, fold in the holy basil leaves to wilt using residual heat, and serve with rice and a fried egg.
Cooking Steps
Brief Cooking Order
Sauté the chili-garlic paste in a heated wok with oil until fragrant. → Add the ground chicken, sliced onions, and yardlong beans, stir-frying constantly. → Season with fish sauce, light soy sauce, and sugar, and cook until the chicken is done. → Turn off the heat, fold in the holy basil leaves to wilt using residual heat, and serve with rice and a fried egg.
Introduction
A classic and beloved Thai street food dish featuring ground chicken stir-fried with a fiery chili-garlic paste, crisp yardlong beans, onions, and aromatic holy basil. It is traditionally served over warm jasmine rice, topped with a crispy fried egg, and accompanied by the staple condiment Prik Nam Pla.
Step 1
Heat a wok over medium-high heat, then pour in a little cooking oil.
Step 2
Add the pounded chili and garlic paste into the wok. Sauté it constantly to flavor the oil.
Step 3
When the smallest bits of garlic start to brown, add the ground chicken and give it a quick toss.
Step 4
Add the sliced onions and yardlong beans into the wok, then continue to stir-fry with the chicken.
Step 5
Season the stir-fry with 1 tablespoon of fish sauce, 1 tablespoon of light soy sauce, and 1 teaspoon of sugar. Stir-fry constantly until the chicken is fully cooked.
Ingredients List
Important Notes
Do not let the wok get too hot before adding the chili-garlic paste, otherwise the garlic will burn instantaneously.
Wok cooking requires constant stir-frying to ensure even cooking and prevent burning.
If you prefer soft, well-cooked onions, add them before the chicken. For an al dente texture, add them after the chicken.
Always turn the heat off before adding holy basil. Delicate herbs lose their fragrance and aroma if they are cooked over direct heat for too long.
Prik Nam Pla (fish sauce, chili, and lime juice) acts as the Thai table salt and pepper; customize your plate by splashing it over the egg and rice.
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