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We hope you got insight from reading it, now let’s go back to [video inside] pad kra pao gai (chicken stir with basil) recipe. You can have [video inside] pad kra pao gai (chicken stir with basil) using 9 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to cook [Video inside] Pad kra pao gai (chicken stir with basil):

1. Use Rice
2. Prepare Bonless skinless little fatty chicken thigh
3. Provide Sauces: oyster sauce, mushroom soy sauce, seasoning sauce:
4. Get Fish sauce and veggie oil
5. Take Chinese long bean
6. Use Garlic and Thai chili
7. Get Fresh organic basil (holy basil if you can find)
8. Take to taste Sugar
9. Prepare Egg

Instructions to make [Video inside] Pad kra pao gai (chicken stir with basil):

1. Start cooking rice
2. In a motor pestal pound Thai chili and garlic to your liking… I love garlic
3. Mince bonless skinless (have little fat) chicken thighs with cleaver or food processor..(dont buy already minced chicken)
4. Cut chinese long bean
5. Here are the sauces you need
6. Deep fry egg (dont over cook I like my egg runny) cook and set aside
7. Chili garlic in
8. Add mince and stir until 70% cooked
9. Add sauces…. 1 tbl spoon oyster sauce (powerful sauce can add more later) fish sauce just a splash and all other sauces add to your liking
10. Add sugar to balance out the sauces
11. Taste it and check for salty/ sweetness… Add more oyster sauce for more flavor… Add sugar for sweetness add other soy sauces for saltyness
12. Add long bean and stir until cooked (3 min)
13. Add basil last… Stir 30 sec heat on 30 sec heat off.
14. Plate with rice and add egg on top

In Thai, it is known as Pad Kra Pao Gai (ผัดกระเพราไก่), but bear in mind that there will be variations in the English spelling. Pad = stir fry, as in Pad Thai Kra Pao (Bai Kra-Pao ใบกะเพรา) = refers to the Thai Holy Basil, that gives this dish its identifying flavour. Thai Basil Chicken (Pad Krapow Gai) is a super fast minced chicken stir-fry in rich, spicy brown sauce with Thai holy basil. This dish is great served over rice with a wok-fried egg on top.

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