Pad Krapow Gai (Poulet Thaï au Basilic Sacré)
Le déjeuner favori de Bangkok : poulet haché sauté à l'ail, piment et basilic sacré, servi sur riz jasmin avec un œuf frit croustillant.
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Étapes
Crush the garlic and chilies
Pound the garlic and chilies in a mortar into a rough paste, or finely chop them together. In a small bowl, mix the oyster sauce, both soy sauces, fish sauce, sugar and water to make the sauce.
- 5 cloves garlic
- 4–6 bird's-eye chillies
- 1 tbsp oyster sauce
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 2 tsp fish sauce
- 1 tsp sugar
- 3 tbsp water
✅ C'est prêt quand : paste is roughly crushed and sauce ingredients are combined
Fry the eggs
Heat about 1cm (1/2 inch) of oil in a wok over high heat until shimmering. Fry the eggs one at a time, spooning hot oil over the yolk, until the whites are puffed and crisp at the edges and the yolk is still runny. Set the eggs aside and pour off all but 3 tbsp of the oil, keeping that in the wok for the next step.
- about 120ml (1/2 cup) extra neutral oil (for frying eggs)
- 2 eggs
✅ C'est prêt quand : whites are puffed and crisp-edged, yolk still runny
Fry the garlic and chili
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Stir-fry the chicken
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Add sauce and basil
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Serve
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Crush the garlic and chilies
Pound the garlic and chilies in a mortar into a rough paste, or finely chop them together. In a small bowl, mix the oyster sauce, both soy sauces, fish sauce, sugar and water to make the sauce.
- 5 cloves garlic
- 4–6 bird's-eye chillies
- 1 tbsp oyster sauce
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 2 tsp fish sauce
- 1 tsp sugar
- 3 tbsp water
✅ C'est prêt quand : paste is roughly crushed and sauce ingredients are combined
Fry the eggs
Heat about 1cm (1/2 inch) of oil in a wok over high heat until shimmering. Fry the eggs one at a time, spooning hot oil over the yolk, until the whites are puffed and crisp at the edges and the yolk is still runny. Set the eggs aside and pour off all but 3 tbsp of the oil, keeping that in the wok for the next step.
- about 120ml (1/2 cup) extra neutral oil (for frying eggs)
- 2 eggs
✅ C'est prêt quand : whites are puffed and crisp-edged, yolk still runny
Fry the garlic and chili
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Stir-fry the chicken
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Add sauce and basil
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Serve
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The Story Behind the Dish
Pad krapow — stir-fried holy basil — became the backbone of Bangkok's aharn tam sang, the made-to-order street stalls that cook whatever you ask for in a single wok. It's so common that when Thais can't decide what to eat, they simply order krapow.
Holy basil (krapow) is different from the sweeter Thai basil: it's peppery, clove-like and slightly numbing.
⭐ Why It's Famous
Often called Thailand's unofficial national lunch, it's cheap, fast, fiery and endlessly satisfying.
💡 Fun Fact
Ordering it "kai dao" adds the crispy fried egg — and for many Thais, krapow without the egg isn't complete.
Bangkok
13.76°N, 100.50°E
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