The Crack Chicken I Cant Refuse: Thai Basil Chicken (Pad Grapow Gai Kai Dao)

This is my FAVORITE dish in Thailand. And chances are that the US version tastes nothing like it does here, in Thailand.

But don’t worry! I have the authentic recipe! While living in Hua Hin (a beach town 4 hrs south of Bangkok), I frequented the restaurant right next to my apartment. The owners were a brother-sister duo. The brother spoke no English, but the sister was married to an Englishman, so I was able to converse with her. She taught me a.) how to order this dish in Thai (pad grub-pow guy kai dow) and b.) how to make it!

Serving: 2 (unless you’re American, then probably one serving)

Ingredients (in order of appearance):

1 tbls Sunflower oil

7 Garlic cloves (minced)

2 Chicken breasts (thinly sliced)

4 tbls Soy sauce

3 tbls Oyster sauce

6 tbls Fish sauce

9 birds eye chilis

½ cup green beans (chopped)

1 bunch Basil

1 bunch Culantro

2 cups rice

2 eggs

1 Cucumber (sliced)

  1. Thinly slice 2 Chicken Breasts, mince 7 Garlic Cloves, slice 9 birds eye chilis, and chop ½ cup green beans.
  2. Set heat to med-high, then add 1 Tbls of Sunflower Oil in a pan.
  3. Add Garlic. Let it sit for 1 minute.
  4. Add Chicken and Green Beans to the pan. Stir until mixed.
  5. Once Chicken is stirred, add Soy, Oyster and Fish Sauce to pan. Stir and sit for 1 minute.
  6. Then, add Basil and Culantro. Stir. While that is resting, plate your cup of rice.
  7. Add mixture from the pan next to the portion of rice.
  8. Immediately fry one egg, over medium, then add to the top of the rice.
  9. Add sliced cucumber for garnishment. Add extra fish sauce and sliced chili’s to taste.

Aroi Mak!

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