Pad Kra Pao (Bangkok Wok-Charred Holy Basil, Garlic & Chili Chicken/Tofu with Crispy Egg) – Authentic Thailand Recipe
Thailand’s #1 everyday order: smoky wok-seared garlic, chilies, and peppery basil crowned with a crispy-edged runny egg.
- Country of Origin
- 🇹🇭 Thailand (Southeast Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Coarsely chopped chicken thighs (or firm tofu & mushrooms), Crispy-edged fried farm egg, Steamed jasmine rice and cucumber, 2 cups fresh holy/Thai basil leaves, 6 cloves garlic
Ingredients for Pad Kra Pao (Bangkok Wok-Charred Holy Basil, Garlic & Chili Chicken/Tofu with Crispy Egg) (4 Servings)
- 1.25 lbs (or 2.5 cups) coarsely chopped chicken thighs (or firm tofu & mushrooms), prepped into bite-sized pieces
- 1.5 cups crispy-edged fried farm egg, washed and trimmed
- 1 cup steamed jasmine rice and cucumber
- 1 medium onion and 3 cloves garlic, finely minced with 2 cups fresh holy/Thai basil leaves
- 1.5 tbsp traditional Thailand seasoning (6 cloves garlic, bird’s eye chilies, soy-oyster glaze)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and 2 cups fresh holy/Thai basil leaves for 2–3 minutes until softened and fragrant.
- Add coarsely chopped chicken thighs (or firm tofu & mushrooms) and crispy-edged fried farm egg along with 6 cloves garlic, bird’s eye chilies, soy-oyster glaze, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with steamed jasmine rice and cucumber and serve straight from the skillet.