Pad Krapow (Basil Stir-Fry)

Pad Krapow (Basil Stir-Fry)

from foodandwine.com
Dinner
842 kcal / serving

This recipe for pad krapow, a Thai stir-fry beloved for its simplicity and flavor, gets its distinctive character from the "krapow," or holy basil (plus Thai chiles, garlic, and fish and oyster sauces). Serve over jasmine rice with a wok-fried egg.

Ingredients

  • 5thai chile peppers
  • 6garlic cloves
  • 3 tablespoonneutral oil, such as vegetable or canola, divided
  • 1 poundground chicken
  • 2 tablespoonsoyster sauce
  • 3 tablespoonsfish sauce
  • 2 tablespoonssugar
  • ¼ cupholy basil leaves
  • 4eggs
  • 8 cupscooked jasmine rice

Directions

  1. 1

    Roughly chop Thai chilies and garlic before adding them to a mortar and pestle. Smash using an up and down motion with a pestle until combined (mixture doesn't have to be ground into a paste), about 1 minute.

  2. 2

    Heat 1 tablespoon of the oil in wok over high heat until shimmering. Add chile mixture and stir-fry until fragrant, about 30 seconds.

  3. 3

    Add ground chicken to wok and stir-fry until meat turns opaque, about 5 minutes.

  4. 4

    Stir in oyster sauce, fish sauce, and sugar and cook until liquids evaporate.

  5. 5

    Turn off heat, transfer chicken mixture to a large bowl, and immediately stir in basil leaves.

  6. 6

    In the same wok, heat remaining 2 tablespoons of oil over medium-high heat until shimmering. Crack an egg into wok. As egg cooks, spoon oil over yolk. Cook egg until edges are crispy and whites are cooked through but yolk is still runny, about 1 minute.

  7. 7

    Repeat with remaining eggs. Divide rice and chicken mixture between 4 bowls. Top each with an egg and serve immediately.