A Stir-Fry with True Restaurant Quality Flavor! A redux of the Thai dish Pad Krakow Gai – with extra vegetables and totally Gluten Free.
Comforting, savory, aromatic, and garlicky – can be as spicy as you like!!

In Thai, pad means “stir-fried,” krapow means “holy basil,” and gai is “chicken,” so literally, “stir-fried holy basil chicken.”

What is Pad Kra Pao?

• Pad Kra Pao, is a beloved stir-fry dish in Thailand that is just as delicious as it is easy to make

• A Thai comfort food and a dish you will see at hawker stalls and restaurants across the country

• The main ingredient is usually pork (moo) or chicken (gai) which is stir-fried with holy basil (krapao)

• Typically served with rice and an optional fried egg (khai dao) on top; Thai comfort food

• Thai basil gives it its characteristic licorice-peppery taste and delightful spicy bite

• In Thailand ~ it is something as a national dish

How is my Pad Kra Pao different?

• I have added more vegetables, and while you might see green beans (but not always typical) in a traditional recipe – I add Wax Beans too (you know I love color!)

• Adding Shiitake Mushrooms elevates the Umami level and adds more nutrition.

• I do not use oyster sauce – most commercial oyster sauces start with: Water, sugar, salt, oyster extractives and caramel color. A salty mess! (I like Hoisin)

• I’m serving the stir-fry over soaked and drained vermicelli rice noodles

I use Hoisin Sauce!

See my recipe: Homemade Hoisin Sauce – Better Than Store-Bought
~ with easy to find gluten free ingredients.
Thick, satisfying and better than store- bought without chemicals or preservatives. Hint: You’ll want to double the recipe and use it for many recipes… great for a stir-fry and dipping sauce too!

Make the Stir-Fry fiery hot or mild

~ see my suggestions in the recipe 

What Type of Basil to Use?

• Holy Basil is used in a traditional Thai recipe (it is plentiful there.) Yet difficult to find in the US

• Use Thai Basil found in many Asian shops (grow your own too!)

• Can use Spicy Globe basil or the most common Genovese Basil – but you will not achieve the same spicy-licorice bite

In Thai, pad means “stir-fried,” krapow means “holy basil,” and gai is “chicken,” so literally, “stir-fried holy basil chicken.”

Make my recipe: Homemade Hoisin Sauce – Better Than Store-Bought
or – a good one to purchase is: San-J gluten free Hoisin (much lower sodium than others, and clean ingredients)

I do Not Use Commercial Ground Chicken!

• Does not have the right texture for this dish. Mince chicken in 1/4″ pieces.

• Chicken Tenderloins are… as named “tender!” They are easy to find in any supermarket today. Simply remove their white tendons and mince!

Enjoy!
A recipe to make again & again…
Let me know when you make the recipe!
Karen

Karen's Thai Basil Mince Chicken Stir- Fry

A Stir-Fry with True Restaurant Quality Flavor! A redux of the Thai dish Pad Krakow Gai - with extra vegetables and totally Gluten Free. Comforting, savory, aromatic, and garlicky - can be as spicy as you like!!

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Author: Karen Sheer a zest for life

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Ingredients

• 1 pound chicken tenderloins* white tendon removed

The Stir-Fry:

• 2 1/2 tablespoons neutral oil divined; such as expeller pressed safflower oil
• 1 teaspoon neutral oil
• 1 1/2 cups shiitake mushrooms cleaned; 1/3" dice
• 1 cup green & wax beans trimmed, cut 1/2" lengths
• 3/4 cup shallots peeled, 1/3"dice
• 1 1/2 tablespoon fresh garlic peeled, minced
• 2 teaspoons hot red chiles minced; Thai chiles* or similar
• 3 tablespoons Hoisin sauce Use my recipe or San-J gluten free Hoisin* (lower sodium)
• 2 teaspoons tamari sauce (gluten free)
• 2 teaspoons coconut palm sugar
• 3 tablespoons filtered water
• 1 cup Thai basil leaves cleaned, dried; packed

Rice Noodles:

• 4 ounces dry vermicelli rice noodles or your favorite rice noodle; cooked

Instructions

Cook Rice Noodles:

• Soak the rice noodles in boiling water, covered for 3 minutes; drain refresh under cold water, set aside.

Chicken:

• Clean and dry the tenderloins, remove the white tendon with a small sharp knife. Mince the chicken to 1/4" pieces; place in a bowl to hold. Set aside.

Stir-Fry

• Heat a large 14 inch skillet or wok ( I use my cast iron one) with 1 tablespoon of oil over medium-high heat. When hot add the mushrooms, stir-frying until they are golden, about 3 minutes; remove to a plate.

  Add 1 teaspoon of oil, when hot add the beans and stir-fry over medium- high heat until the have colored a little and are still tender crisp, about 2 minutes, add to the mushrooms.
• To the pan, add 1 1/2 tablespoons of oil, set heat to medium. Add all the chicken and shallots and quickly stir up. Stir-fry until the chicken is very golden around the edges, about 4 minutes (will not be fully cooked.)
• Add garlic, hot chilis, tamari sauce, sugar, water and the mushrooms & green beans. Stir all together - reducing the heat to low. Stir-fry 2 minutes to mingle the flavors and cook the chicken throughly.
• Add the basil leaves and cook over low heat until they wilt, about 2 minutes. (Basil will darken if cooked for a lengthy time.)
• To serve add a nest of rice noodles on individual plates, or a large platter. Top with the Chicken- Basil Stir-Fry and serve! Add a lime wedge of you like.

Notes

*Chicken tenderloins are quite tender compared to other parts of the bird. (The small under fillet of a chicken breast.) Easily found in Supermarkets.

Thai Chiles: They are very hot! Taste before adding. Use the type of hot chiles you like. Little bird’s eye chillies are traditional. I used red cayenne; heat between Serrano and Thai Chile. 

Vermicelli Rice Noodles: are available dried in many supermarkets and Asian grocery stores. Soak in boiling water as package directs and drain. I used 4 ounces for four portions.

San-J Gluten Free Hoisin Sauce has about 1/3 less sodium than other brands with clean ingredients. 

COURSE: first course, Main Course

CUISINE: Thai

KEYWORDS: Chicken stir-fry with basil, Thai Chicken & Basil, Thai Mince Chicken with Basil

Nutrition Facts

Karen's Thai Basil Mince Chicken Stir- Fry

Amount per Serving

Calories

390

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.02

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

8

g

Cholesterol

 

73

mg

24

%

Sodium

 

455

mg

20

%

Potassium

 

941

mg

27

%

Carbohydrates

 

39

g

13

%

Fiber

 

5

g

21

%

Sugar

 

10

g

11

%

Protein

 

29

g

58

%

Vitamin A

 

572

IU

11

%

Vitamin C

 

16

mg

19

%

Calcium

 

57

mg

6

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.