Pad Krapow is a popular Thai dish in Thailand as well as in America. It translates to Stir Fry Holy Basil. My Gai Pad Krapow recipe consists of garlic, Thai basil, Thai chilies and 3 sauces including fish sauce, oyster sauce, and black soy sauce.
- 10 Thai chilis
- 6 cloves garlic
- 2 chicken thighs
- 1/2 bunch thai basil or holy basil
- 1 tsp black soy sauce
- 1 tsp fish sauce
- 1 tsp oyster sauce
- 1 tsp cooking oil
- 1/8 tsp vinegar
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Cut chicken thighs into small pieces and mince 2 cloves of garlic. You will use this garlic to stir fry it with the chicken.
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Prepare the chili paste. Take the Thai chilis and remove the seeds and place in a mortar. Mince 4 garlic cloves and place in the mortar. Use the pestle to pound the garlic and chili into a paste. And add the vinegar to the chili paste. The recipe calls for 1 teaspoon of the chili paste, so there will be leftover paste. You can store the leftovers in the fridge.
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Heat pan on medium heat and add a teaspoon of cooking oil. Add in garlic until it becomes fragrant. Next, add the chicken. Then pour in the black soy sauce, fish sauce and oyster sauce. Then, add 1 teaspoon of the chili paste. Cook the chicken until it is fully cooked.
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Turn off heat and remove the basil leaves from the stems and add it to the pan. Mix it with the chicken until it has wilted.