Pad Ka Prao Recipe

Picture the vibrant aroma of fresh holy basil and spicy Thai chilies filling your kitchen, as you whip up a classic Pad Ka Prao.

It’s a dish that feels both comforting and exhilarating, offering a taste of Thailand in just minutes.

Watch as the garlic sizzles and the ground chicken turns golden, absorbing the rich flavors of soy, oyster, and fish sauces.

Let’s bring this delightful dish to life and savor every bite.

Kitchen Tools Required

• 1 wok
• 1 spatula
• 1 knife
• 1 cutting board
• 1 measuring cup
• 1 measuring spoon set

Ingredients

• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1-2 Thai chilies, chopped
• 300 grams ground chicken
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 cup fresh holy basil leaves
• 4 fried eggs
• 2 cups jasmine rice, cooked

Cook & Prep Time

To efficiently manage your time while preparing and cooking Pad Ka Prao, you can follow this timeline:

Prep Work (15 minutes):

1. 0-5 minutes: Gather all ingredients and kitchen tools (wok, spatula, knife, cutting board, measuring cup, and measuring spoons).
2. 5-10 minutes: Mince the garlic and chop the Thai chilies.
3. 10-13 minutes: Measure out the vegetable oil, soy sauce, oyster sauce, fish sauce, and sugar.
4. 13-15 minutes: Wash and prepare the fresh holy basil leaves.

Cooking (10 minutes):

1. 0-2 minutes: Heat the vegetable oil in the wok over medium-high heat.
2. 2-4 minutes: Add the minced garlic and chopped Thai chilies to the wok and stir-fry until fragrant.
3. 4-7 minutes: Add the ground chicken to the wok and cook until no longer pink.
4. 7-8 minutes: Stir in the soy sauce, oyster sauce, fish sauce, and sugar, mixing well.
5. 8-9 minutes: Add the holy basil leaves and stir-fry until wilted.
6. 9-10 minutes: Serve the chicken mixture over cooked jasmine rice and top each serving with a fried egg.

Additional Time:

– 5 minutes: Read through the recipe before starting to guarantee a clear understanding of each step.

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Recipe Instructions

Heat the vegetable oil in a wok over medium-high heat.

Add the minced garlic and chopped Thai chilies to the wok and stir-fry until fragrant.

Add the ground chicken to the wok and cook until no longer pink.

Stir in the soy sauce, oyster sauce, fish sauce, and sugar, mixing well.

Add the holy basil leaves and stir-fry until wilted.

Serve the chicken mixture over cooked jasmine rice.

Top each serving with a fried egg.

Serving Tips

• Sliced Cucumber: Adds a revitalizing crunch and balances the spiciness of the dish.
• Lime Wedges: A squeeze of lime can enhance the flavors with a citrusy tang.
• Chili Vinegar Sauce: A traditional Thai condiment that can add an extra kick of flavor.
• Pickled Vegetables: Offer a tangy contrast that complements the savory elements.
• Steamed Vegetables: Provides a healthy and colorful side that pairs well with the rich flavors.

Storage

To store Pad Ka Prao, place leftovers in an airtight container and refrigerate for up to 3 days.

Reheat thoroughly before consuming.

Avoid freezing to preserve the dish’s texture and flavor.

Freezing

For best results, cool Pad Ka Prao completely.

Then transfer to airtight containers.

Freeze for up to 2 months.

Thaw overnight in the refrigerator.

Reheat gently to preserve flavors.

Reheating

To reheat Pad Ka Prao, use a stovetop over low heat to preserve texture.

Add a splash of water or broth to prevent drying.

Reheat fried eggs separately for best results.

Final Thoughts

Pad Ka Prao is a classic Thai dish that’s quick and easy to prepare. It combines the bold flavors of garlic, chilies, and holy basil with ground chicken, creating a satisfying and spicy meal.

The dish is traditionally served over jasmine rice and topped with a fried egg, which adds a rich and creamy element.

Using fresh holy basil is essential, as its unique flavor is key to the authenticity of Pad Ka Prao. Adjust the amount of Thai chilies to suit your taste and prepare all ingredients in advance, as the cooking process is fast.

This dish is perfect for those looking for a quick yet flavorful dining experience.

Frequently Asked Questions

Can I Substitute Ground Chicken With Another Protein?

You can substitute ground chicken with ground pork, beef, or tofu. Each protein alters taste and texture, so consider your flavor goals. Adjust seasoning levels, especially salt, to complement the new protein’s distinct characteristics effectively.

What Can I Use if I Can’t Find Holy Basil?

If you can’t find holy basil, substitute it with Thai basil or sweet basil. Both offer aromatic qualities, though Thai basil provides a slightly anise-like flavor. Adjust the quantity to maintain balance in your dish’s flavor profile.

Is There a Vegetarian Version of Pad Ka Prao?

You can create a vegetarian Pad Ka Prao by substituting ground chicken with tofu or mushrooms. Use soy sauce, oyster mushroom sauce, and fish sauce alternatives for flavor. Make certain you incorporate fresh holy basil and adjust chilies to taste.

How Can I Make Pad Ka Prao Less Spicy?

To reduce spiciness, decrease the Thai chilies or substitute with milder peppers like bell peppers. Make certain you maintain the balance of flavors by adjusting soy sauce, oyster sauce, and fish sauce to taste.

What Side Dishes Pair Well With Pad Ka Prao?

You’ll enhance your dish by pairing it with a revitalizing cucumber salad or a tangy papaya salad. Consider adding a side of pickled vegetables for acidity to balance the savory and spicy elements of your meal.

Pad Ka Prao

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main

Cuisine Thai

Servings 4 servings

Equipment

• 1 Wok
• 1 Spatula
• 1 Knife
• 1 Cutting board
• 1 measuring cup
• 1 measuring spoon set

Ingredients

  

1x2x3x

• 2 tablespoon vegetable oil
• 4 clove garlic minced
• 1-2 Thai chilies chopped
• 300 gram ground chicken
• 2 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 cup fresh holy basil leaves
• 4 fried eggs
• 2 cup jasmine rice cooked

Instructions

 

• Heat the vegetable oil in a wok over medium-high heat.
• Add the minced garlic and chopped Thai chilies to the wok and stir-fry until fragrant.
• Add the ground chicken to the wok and cook until no longer pink.
• Stir in the soy sauce, oyster sauce, fish sauce, and sugar, mixing well.
• Add the holy basil leaves and stir-fry until wilted.
• Serve the chicken mixture over cooked jasmine rice.
• Top each serving with a fried egg.

Notes

For the best flavor, use fresh holy basil, as it has a distinct taste that is crucial for authentic Pad Ka Prao. Adjust the number of chilies based on your spice preference, and make sure to have all your ingredients prepped and ready, as the cooking process is quick.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.