Chicken Pad Kra Pao

1Preparation

1. Rinse the rice until the water runs clear.
2. Pound the garlic and chilies together in a mortar to a coarse paste.
3. Mix the sauce ingredients in a small bowl.
4. Pick the basil leaves off the stems.

2Cooking

1. Bring the rice and water to a boil, cover and cook over low heat until the water is absorbed, then leave covered for 10 minutes.

   🔥 low heat⏱ 15 min timer
2. Heat the frying oil in a small deep pan over high heat and fry the eggs one at a time, spooning oil over the top, until the edges puff and turn golden and crisp while the yolk stays soft.

   🔥 high heat⏱ 6 min timer
3. Heat 2 tbsp oil in a wok or wide pan over high heat and stir-fry the garlic-chili paste and shallots for 30 seconds until fragrant but not burnt.

   🔥 high heat⏱ 1 min timer
4. Add the chicken, break it up and stir-fry until no pink remains and its juices have evaporated.

   🔥 high heat⏱ 4 min timer
5. Add the green beans and the sauce and toss until the chicken is glossy and coated.

   🔥 high heat⏱ 2 min timer
6. Turn off the heat, add the basil and toss just until it wilts.

   ⏱ 1 min timer

3Serving

1. Plate the rice with the chicken beside it and the fried egg on top.
2. Serve with chili fish sauce (prik nam pla) on the side for anyone who likes it.

💡 Tips & common mistakes

• Common mistake: crowding the chicken in a pan that is not hot enough, so it stews in its juices. Use high heat and a wide pan.
• Holy basil (kra pao) is the authentic choice with its peppery taste; Thai basil is a common and acceptable substitute.
• Use fewer chilies for children, or serve extra chili on the side.

🔁 Substitutions

• Dark soy sauce: ½ tsp kecap manis.
• Chicken: minced beef or chopped shrimp.