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!!
Equipment
- 1 14" cast iron skillet
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.
Nutrition
Calories: 390kcalCarbohydrates: 39gProtein: 29gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 73mgSodium: 455mgPotassium: 941mgFiber: 5gSugar: 10gVitamin A: 572IUVitamin C: 16mgCalcium: 57mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @azestforlife or tag #azestforlife!
Thank you for this recipe, I really liked the flavors and all the vegetables included. Learned to use chicken tenderloins, was using chicken breasts in stir fries and these are like you say, tender! My kids loved this and reheated well the second day. Thanks again, Anne
Thank you Anne for writing – so happy to hear you and your family really liked the stir-fry! I love adding extra vegetables…?Karen