This pad krapow is ready in under 15 minutes and absolutely PACKED with flavor. It’s a very popular Thai dish, and one of my favorites because of the Thai chilis and Thai basil. The flavor is insane and it’s very easy to make!
What is Pad Krapow?
Pad Krapow is a Thai dish, sometimes listed as “spicy Thai basil chicken” on Thai menus. The correct spelling is actually Phat kaphrao. It’s a popular, stir fried Thai dish. I in no way claim to have created or mastered this dish, this is simply an easy and delicious way I have found to make one of my favorite dishes at home. I want to make that abundantly clear! I highly recommend ordering it at an authentic Thai restaurant to get the real experience, but since I’m over here ballin’ on a budget, sometimes ya girl has to cook her favorite dishes at home.
What ingredients do I need to make this recipe?
- Ground chicken
- Thai basil
- Low sodium chicken broth
- Fresh Thai chilis (also called bird’s eye chilis)
- Olive oil
- Soy sauce
- Fish sauce
- Granulated sugar
I can’t find Thai chilis, can I substitute them with something else?
Yes! You may have noticed in my photographs that I have Serrano peppers pictures instead of Thai chilis. I just moved to a new city and haven’t been able to find them here yet, so I used Serranos! I still prefer the spice and flavor of Thai chilis, but the Serrano chilis did work well as a substitution.
Can I substitute Thai basil with sweet basil?
The short answer is yes, but it will change the flavor of the dish! However, I know that it can be find in some areas. Thai basil has more of a kick than sweet basil and is definitely preferred for this dish. However, you can throw in a dash of fresh mint or cilantro to make up for that loss of flavor. If you can find Thai basil, definitely use that! But, I have made it with sweet basil and a little mint in a pinch and it’s still great!
Can I leave out the fish sauce?
No. The fish sauce is key for the flavor, do not leave it out! People who don’t usually use it are typically put off by the smell, but it is absolutely key to this dish. Don’t be afraid of fish sauce! It is good in so many different dishes, once you start using it you won’t want to stop!
Tldr: white people please stop being afraid of fish sauce.
If you like this recipe, you might also like:
- Cashew Chicken Stir Fry
- Crispy Asian Chicken Wings
- P.F. Chang’s Copycat Lettuce Wraps
- Thai Chicken Thighs
Easy Pad Krapow
- 1 lb ground chicken
- 1 cup Thai basil chopped, packed
- ⅓ cup low sodium chicken broth
- ¼ cup shallots thinly sliced
- 6 garlic cloves minced
- 4 fresh Thai chilis thinly sliced-this is the amount of spice I like, but if you’re sensitive to spice start with 2 or 3
- 3 tablespoon olive oil
- 2 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoon granulated sugar
- In a pan on high heat, add the oil, garlic, onion, and chilis and stir for 2 min.
- Then add the chicken, stirring and breaking up into small pieces until cooked through.
- Add the fish sauce, soy sauce, and sugar.
- Stir for 2 min and then add chicken broth.
- Add the basil and stir until wilted.
- Serve over rice.