What is Pad Krapow Gai?

Breaking it down piece by piece:

• Pad is the Thai word for ‘stir fry’
• Kapow translates to ‘holy basil’
• Gai means ‘chicken’

So essentially, Pad Krapow Gai translates into stir fried holy basil chicken.

In Thai cooking, Pad Krapow has become somewhat of a staple dish in Thai cuisine, a gold standard easy stir-fry. While chicken is a popular iteration of this stir fry, it’s also common to see the chicken replaced with other proteins like beef, pork, prawns and seafood. I have a beef version of this recipe: Thai Basil Beef (Pad Gra Prow) if you’re interested!

Main Ingredients

Sauce Ingredients:

• Gluten-Free Soy Sauce or Tamari (or regular soy sauce if you’re not gluten free)- You can use coconut aminos here if you’d prefer a soy-free option but I do recommend adding extra salt to your sauce to make up for the missing umami.
• Oyster Sauce – This is often times an optional addition to gai pad krapow but it’s one that’s work adding if you can. It’s a savoury sauce that adds an extra layer of flavour that’s slightly sweet and rich in umami. It also adds a lovely dark colour to your sauce that’s generally more appealing.

• Fish Sauce – Technically, an authentic recipe would require a Thai fish sauce, but this recipe isn’t exactly authentic anyway. Many countries in Southeast Asia will manufacture their own fish sauce. Thai and Vietnamese sauces are the most popular. Vietnamese fish sauce (usually lighter and more clean) has a more delicate flavour while Thai fish sauce (dark in colour) is more pungent. Either will work so don’t sweat it!
• Honey – Honey helps make this sauce nice and thick, more like a glaze. Feel free to use more easy to find sugar substitutes like white or brown sugar if you prefer. Palm sugar is ideal for a more authentic recipe.
• Chicken Stock – Chicken stock (can be from a carton, homemade or mixed from a bullion cube) adds salt and umami to our sauce.

Stir Fry Ingredients:

• Boneless, skinless chicken thighs or Ground Chicken – Chicken thighs chopped into small pieces makes for a better flavour and textured dish, but minced meat will work too!
• Shallots – Finely slice 2-3 shallots to get about 1/2 cups worth.
• Garlic – Grate or finely mince your garlic.
• Thai Chilies (also known as Bird’s Eye Chilis) – Thai chilies can be spicy for more sensitive pallets. Only use one (maybe) two chilies if you’re particularly sensitive to spicy food. If you’re taste buds aren’t so sensitive use two, three or even more.
• Thai Basil Leaves – Thai Holy Basil has a natural anise flavor you might recognise from liquorice. If you can’t find this type of basil easily in your usual grocery stores you might have better luck looking through your local asian market for the basil, chilies and fish sauce.

How to Make Thai Basil Chicken

As mentioned above, this recipe is extremely speedy and easy to make. Because things cook at such a fast rate it’s important that you have all of your ingredients prepare before you begin.

1. In a small cup or bowl: combine the sauce ingredients and mix together. Set aside.
2. Warm a large skillet over a medium heat. Add the shallots, ginger and chilies. Fry 2-3 minutes to soften the aromatics.
3. Add the finely chopped chicken pieces (or ground chicken). Continue to cook another 4-5 minutes until no longer pink.
4. Add the previously mixed sauce to the chicken. Cook on high for a few minutes. Stir often and cook until the sauce reduces down into a thick glaze.
5. Stir in the fresh basil leaves. Taste, season and that’s it!