Thai Basil Chicken (Pad Krapow Gai)
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
242 kcal
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Course
Main Course
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Cuisine
Thai
Thai Basil Chicken (Pad Krapow Gai)
Description
This recipe prepares a stir-fried mixture starting with sautéing shiitake mushrooms, red onion, and red bell pepper until softened. Ground chicken is browned separately with minced ginger and garlic for flavor. A sauce combining coconut milk, light soy sauce, rice wine vinegar, fish sauce, and chili garlic sauce is whisked together and added to the chicken along with the cooked vegetables. Fresh Thai basil and mint leaves are stirred in to infuse herbal notes while the sauce reduces slightly to concentrate its flavors.
The finished mixture is served atop softened rice stick noodles or cooked rice, absorbing the coconut-based sauce. Additional Thai basil, ground peanuts, and lime wedges are added as garnish to introduce fresh brightness, texture, and nutty complexity. This dish balances heat from chili sauce with aromatic herbs and the richness of coconut milk.
This recipe includes tips for softening rice noodles by soaking in hot water just before use and notes that increasing the sauce amount enhances its moistness, making it more suitable for dipping or soaking up with noodles.
Ingredients
- 1 pound chicken thigh ground
- ½ pound shiitake mushrooms sliced, fresh
- 1 red bell pepper , cored and sliced
- 1 red onion , thinly sliced
- 4 tablespoons vegetable oil or canola oil
- 2 tablespoons ginger minced, fresh
- 3 garlic minced or pressed, cloves
- 1 ½ cups Thai basil or basil of your preference, plus ¼ cup for garnish
- ½ cup mint fresh
- 1 ounce coconut milk can
- 4 tablespoons soy sauce , (use light soy sauce for less salty flavor)
- 6 tablespoons rice wine vinegar
- 2 to 3 tablespoons fish sauce to taste
- 1 tablespoon Chili garlic sauce or Sambal Oelek, or more to taste
- 1 ounce rice stick noodles package, or 8 cups cooked rice
- peanut ground, with lime for garnish
Instructions
- Heat a deep sided fry pan over medium heat. Heat 2 tablespoons of oil in the pan. Add thek the mushrooms, onion, and red pepper and cook until softened, about 8 -10 minutes. Transfer the vegetables to a bowl and set aside. Heat 2 tablespoons of oil to the pan then add the minced ginger and garlic. Cook for 30 seconds or until fragrant. Add the ground chicken. Use a wooden spatula to break the chicken into small pieces as it browns. Cook for 6-8 minutes or until cooked through.
- While the chicken is cooking, in a 4 cup measuring cup or bowl, whisk the coconut milk, soy sauce, rice vinegar, fish sauce and chile sauce. When the chicken is cooked through, add the mushroom and onion mixture back to the pan with the coconut milk mixture, 1 ½ cup basil plus mint and simmer until reduced by one third. Serve the chicken mixture over cooked rice or softened rice stick noodles. Serve with additional basil for garnish, peanuts and lime wedges.
Notes
- To soften rice stick noodles, pour boiling water over them and let sit 3-4 minutes before draining.
- If using rice stick noodles instead of rice, toss softened noodles directly in the chicken and coconut sauce to absorb flavor.
- Doubling the sauce quantity yields a more saucy dish for extra moisture and dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 65mg | 22% |
| Sodium | 1333mg | 56% |
| Potassium | 676mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1097IU | 22% |
| Vitamin C | 29mg | 32% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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