Thai Basil Chicken (Pad Krapao Gai) — Light

How to Make It

1. 1

   Prepare the Aromatics

   Using a mortar and pestle or the flat of a knife, roughly pound or smash the garlic cloves and bird's eye chilies together into a coarse paste. This releases the essential oils and is key to authentic Pad Krapao flavour. Set aside. Pick the holy basil leaves from their stems, wash, and pat dry.

   Tip: Do not blend the paste too fine — a rough texture gives the dish its characteristic rustic body. If sensitive to heat, remove chili seeds before pounding.
2. 2

   Mix the Sauce

   In a small bowl, combine the low-sodium oyster sauce, low-sodium soy sauce, fish sauce, dark soy sauce, and coconut sugar. Stir until the sugar dissolves. Having your sauce pre-mixed is essential for stir-frying — the cooking happens very fast.

   Tip: Taste and adjust before cooking. The sauce should be savoury, slightly sweet, and deeply umami. This is your only opportunity to control sodium levels precisely.
3. 3

   Heat the Wok

   Place a non-stick wok or large non-stick skillet over high heat. Allow it to become very hot before adding any oil — this is the cornerstone of proper stir-fry technique and allows you to use significantly less oil. Add the avocado oil and swirl to coat.

   Tip: A properly preheated wok means food sears rather than steams, reducing the need for excess oil while achieving authentic wok hei (breath of the wok).
4. 4

   Stir-Fry the Aromatics

   Add the garlic and chili paste to the hot wok. Stir-fry vigorously for 30–45 seconds until deeply fragrant and just beginning to turn golden. Work quickly — garlic burns fast on high heat and will turn bitter.

   Tip: Keep the aromatics moving constantly. If they begin to stick, add a small splash (5–10 ml) of water or stock rather than more oil.
5. 5

   Cook the Chicken

   Add the minced or finely chopped chicken breast to the wok. Break it apart immediately with a spatula and stir-fry on high heat for 4–5 minutes, pressing the meat flat periodically to encourage browning. Continue until the chicken is cooked through with no pink remaining and some edges are lightly caramelised. If the wok dries out, add a splash of water or chicken stock to deglaze.

   Tip: Mincing your own chicken from breast fillets gives better texture than pre-minced. Pulse briefly in a food processor or chop finely by hand.
6. 6

   Add the Sauce and Basil

   Pour the pre-mixed sauce over the chicken and toss to coat evenly. Stir-fry for a further 60 seconds until the sauce thickens and clings to the meat. Season with white pepper. Remove the wok from heat and immediately add the holy basil leaves. Toss through — the residual heat will wilt the basil beautifully and release its anise-like aroma without destroying its volatile oils.

   Tip: Adding basil off the heat preserves its anti-inflammatory and antioxidant compounds, including eugenol and rosmarinic acid, which are heat-sensitive.
7. 7

   Optional: Prepare the Fried Egg (Khai Dao)

   In a small non-stick pan lightly sprayed with cooking spray, fry each egg over medium-high heat until the edges are crisp but the yolk remains runny — the traditional Thai-style fried egg (khai dao). Season with a tiny pinch of white pepper. This is optional but culturally authentic and adds additional protein.

   Tip: Using an oil spray instead of pouring oil reduces added fat by approximately 5–8g per egg without sacrificing the crispy edges.
8. 8

   Plate and Serve

   Spoon the Thai basil chicken over a portion of steamed jasmine rice (approximately 150g cooked per serving). Top with the fried egg if using. Garnish with sliced spring onions and a wedge of fresh lime on the side. Encourage diners to squeeze the lime over the dish before eating — the acidity brightens the entire flavour profile and adds vitamin C.

   Tip: For diabetes or weight management goals, swap half the jasmine rice for cauliflower rice or use brown jasmine rice to lower the glycaemic load of the meal by 20–30%.