Another Thai classic dish, Phad Krapao is packed with flavors and ready in 20 minutes.
Traditionally this is quite a spicy dish but you can use less chillies if you can’t take the heat, or well just get out of the kitchen 🙂
Alternatively if you would like another classic dish which isn’t spicy check my authentic Phad Thai recipe.
Phad Krapao Chicken
- 1 egg
- 2 tbsp peanut oil
- 1 chicken breast, cut in small bits 150-200 grams
- 4 cloves minced garlic
- 3 minced Thai Chillies you can use less if you can't eat spicy
- 1 tsp oytser sauce
- 1/2 tsp fish sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp sugar
- 1 handful Thai holy Basil
- 1 minced shallot
- 60-70 grams rice
Add the fish sauce, oyster sauce, dark soy sauce and sugar together in a cup and set aside
Cook the rice, according to the package and set aside but keep it warm
Heat the wok with one tbsp of oil to a high temperature, heat is crucial
Crack the egg, you see it should start to bubble. Pour the hot oil over the egg, once cooked set it aside
Now pour in the other tbsp of oil and add the shallot, garlic and chillies. Stir fry for a while, your nose might get irritated from this 🙂
Now add the chicken and stir fry until cooked
Add the cup with the sauces you made in the beginning along with the Thai basil Stir fry and add to the wok for a minute or 2
Remove everything from the wok and serve with the rice. Alternatively if you make it with brown rice which is the healthier option, make a little bit more of the sauce and add it after the chicken then pour the sauce over it along with the Thai Basil. Because brown rice is a little more bland it will add flavor to it.
- 511 Kcal
- 66 gr carbs
- 11 gr fat
- 38 gr protein
If you want to start cooking Thai on a more regular basis, check out my guide for buyin the main ingredients for Thai cooking.
Enjoy and if you post it to Instagram don’t forget to tag me and use the hashtag #foodandstuffwithkjell