Pad Kra Pao Gai (Thai Chicken and Basil)

Ingredients

• 2 lb chicken thighs
• 20 g Thai chili peppers (about 8-10 peppers)
• 20 g garlic (about 4 large cloves)
• 2 tbs Thai fish sauce
• 2 tbs soy sauce
• 2 tbs oyster sauce
• 2 tsp sugar
• 6 oz Thai holy basil, leaves only
• Salt, white pepper and MSG to taste Notes

Directions

1. Prep Protein: Grind chicken thighs in a food processor. Use pork shoulder for pork version or pressed tofu or seitan for vegetarian. Season with salt, pepper, and MSG.
2. Prep Aromatics: Crush garlic and peppers in a mortar & pestle or spice grinder.
3. Cook Chicken: Heat a little oil in a very hot wok. Add ground chicken and break it up. Cook until all moisture evaporates and the meat sizzles. Remove and set aside.
4. Aromatics: Add a bit more oil to the hot wok, then stir-fry the garlic-chili mixture until fragrant, about 1½-2 minutes.
5. Combine: Return chicken to the wok. Season with soy sauce, fish sauce, oyster sauce, and sugar. Stir-fry and adjust seasoning to taste.
6. Finish: Add Thai basil and toss until the leaves are fragrant.
7. Serve: Plate immediately over rice, optionally topped with a Thai-style fried egg.

Chef's Notes for Vegetarian / Vegan Alternatives

• Vegetarian Protein: Use 2 lbs of a mix of plant-based meat and portobello mushrooms.
• Prep Mushrooms: Pulse mushrooms in a food processor to avoid over‑processing; small chunks are ideal.
• Cook Mushrooms First: Brown mushrooms thoroughly because they release lots of water. Deglaze with rice wine or vegetable stock if they stick. Add plant-based meat halfway through and cook longer than usual to reduce moisture.
• Adjust Sauces: Use less oyster and fish sauce because the mushroom mix is naturally saltier. Add more only if needed.
• Meat Alternatives: Impossible Beef also works well.
• Vegan Version: Replace oyster sauce with vegan-friendly mushroom sauce.
• Serving Options: Traditionally served with rice and a Thai-style fried egg, but also great as lettuce wraps using red lettuce.