Recipes › Dinner

• Dinner
• 18 min
• Dairy-Free

Pad kra pao

Thai basil chicken stir-fry with chilli and a fried egg.

Calories

543

Protein

42 g

Carbs

50 g

Fat

18 g

Per serving. Makes 2 servings.

Ingredients

• 300 g Chicken thigh, skinless
• 1 tbsp Vegetable oil
• 4 Garlic
• 2 Red chilli
• 1 tbsp Oyster sauce
• 1 tbsp Soy sauce
• 1 tsp Fish sauce
• 1 tsp Sugar
• 15 g Fresh basil
• 2 Eggs
• 300 g White rice, cooked

Contains: Cereals containing gluten, Eggs, Fish, Molluscs, Soybeans. Always check the labels of what you buy.

Method

1. Finely chop the chicken (or pulse in a food processor). Finely chop the garlic and chillies.
2. Heat most of the oil in a wok over a high heat and stir-fry the garlic and chillies for 30 seconds.
3. Add the chicken and stir-fry for 5 minutes until cooked through.
4. Add the oyster sauce, soy sauce, fish sauce and sugar, then the basil leaves, and toss until wilted.
5. In a frying pan, fry the eggs in the rest of the oil over a high heat until the edges are crisp.
6. Serve the chicken over the warm rice, topped with the eggs.

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