Thai Basil Chicken (Pad Kra Pao)

One of Thailand’s most beloved street foods. Spicy, fragrant, and ready in 20 minutes. Serve with cauliflower rice for low-carb.

Ingredients

• 1.5 lbs ground chicken (or finely chopped)
• 4 cups fresh Thai basil leaves (or Italian basil)
• 6 cloves garlic, minced
• 4-6 Thai chilies or serrano peppers, sliced
• 1 large onion, diced
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp low-sodium soy sauce
• 1 tsp sugar or sugar substitute
• 2 tbsp vegetable oil
• 4 fried eggs for topping (optional)
• Steamed rice or cauliflower rice to serve

Directions

1. Mix oyster sauce, fish sauce, soy sauce, and sugar in a small bowl. Set aside.
2. Heat oil in a wok over very high heat until smoking.
3. Add garlic and chilies. Stir-fry 30 seconds.

Add onion and stir-fry 2 minutes.

1. Add ground chicken. Break apart and stir-fry until cooked through, 5-6 minutes.
2. Pour sauce over chicken and toss to coat. Cook 1 more minute.
3. Remove from heat and stir in fresh basil until just wilted.
4. Serve over rice with fried egg on top.

Notes

High heat is essential for the proper wok hei (breath of the wok) flavor. Use fresh basil added at the very end off the heat.