📍 Where this dish comes from: Northern Thailand · Elephant sanctuaries
Discover the history of this region →
Discover the history of this region →
If Pad Krapao Moo is Thailand’s breakfast dish, Gai Pad Krapao is its lunchtime equivalent — equally loved, equally present on every street corner. Made with chicken instead of pork, it has a slightly leaner, cleaner character while retaining all the intensity of the holy basil-chili-garlic combination that makes this preparation irresistible.
What You’ll Need
Servings: 2 servings
Calories: 390kcal
Ingredients
- 400 g minced or finely chopped chicken thigh
- 2 large handfuls holy basil
- 8 bird's eye chilies pounded
- 6 garlic cloves pounded
- 2 tbsp fish sauce
- 1 tbsp oyster sauce (keto version)
- 1 tsp dark soy sauce
- 2 tbsp coconut oil
- 2 fried eggs for serving
- Cauliflower rice to serve
Instructions
- Pound garlic and chilies to a coarse paste.
- Heat a wok over maximum heat with oil.
- Add the paste, fry 30 seconds.
- Add chicken, spread flat, leave 1 minute before breaking up.
- Add sauces. Stir-fry until the chicken is cooked through, about 3 minutes.
- Turn off the heat, fold in basil — it wilts in the residual heat.
- Serve over cauliflower rice with a crispy fried egg on top.
Nutrition
Serving: 1serving | Calories: 390kcal | Protein: 34g | Fat: 24g | Fiber: 1g
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Health Benefits
- Chicken thigh provides more zinc and iron than breast meat.
- Holy basil contains eugenol, a compound studied for its effects on platelet function.
- High-heat cooking releases holy basil’s aromatic oils, which contain compounds studied for their antimicrobial properties.
Pairs Well With
- Cauliflower Khao Pad Thai Fried Rice
- Jicama Som Tam Green Papaya Style Salad