Meals · High Protein
Thai Basil Chicken (Pad Krapow Gai) with 51g Protein and Fried Egg (51g Protein)
Pad Krapow Gai delivers 51 grams of protein and 607 calories per serving. Ground chicken breast is stir-fried at high heat with garlic, shallots, bird's eye chilies, and Thai basil in a fish sauce–oyster sauce base, served over jasmine rice with a crispy fried egg on top.
Nutrition per serving
- Protein
- 51 g
- Calories
- 607
- Carbs
- 51 g
- Fat
- 22 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- ground or minced chicken breast chicken breast — Use a meat grinder or pulse in food processor until coarse; or buy pre-ground
- neutral oil neutral oil — Divided: 1 tbsp for stir-fry, 0.5 tbsp for frying eggs
- garlic cloves garlic — About 6 cloves, roughly chopped (not minced - chunks char better)
- shallots shallot — About 2 medium shallots, thinly sliced
- fresh bird's eye chilies fresh bird's eye chilies — 4–6 chilies depending on heat tolerance; dried bird's eye chilies or 1 tsp red pepper flakes work as substitutes
- oyster sauce oyster sauce — 2 tbsp
- fish sauce fish sauce — 2 tbsp; provides saltiness and umami
- soy sauce soy sauce — 1 tbsp; use regular or light soy
- white sugar sugar — 1 tsp; palm sugar is traditional but white sugar works
- Thai basil or holy basil fresh basil — About 1 cup packed leaves. Holy basil (bai krapow) is traditional; Thai basil (bai horapa) is the standard substitute. Find Thai basil in the Asian/international aisle or at any Asian grocery store.
- large eggs egg — 1 per serving; fried crispy-edged in hot oil
- cooked jasmine rice jasmine rice — About 140g cooked per serving (roughly 3/4 cup); cook separately before starting the stir-fry
Steps
- Cook jasmine rice according to package instructions. Keep warm.
- Mix the sauce: stir together oyster sauce, fish sauce, soy sauce, and sugar in a small bowl until sugar dissolves.
- Heat 1 tablespoon of oil in a wok or large skillet over high heat until smoking. Use carbon steel, cast iron, or stainless steel. Do not use non-stick pans. High heat damages the coating and releases harmful fumes. The pan must be very hot before adding any ingredients.
- Add garlic and shallots to the wok and stir-fry for 30 seconds until fragrant and lightly charred at the edges.
- Add the fresh chilies and fry with the garlic for 10-15 seconds.
- Add the ground chicken breast. Wash hands and sanitize surfaces after handling raw chicken. Spread it across the wok surface and let it sear undisturbed for 1 minute before breaking it up. Cook for 3–4 minutes total, breaking into coarse crumbles, until cooked through and starting to caramelize.
- Pour the sauce over the chicken. Toss to coat and cook for 30 more seconds until the sauce reduces slightly and clings to the meat. If the sauce reduces too fast and threatens to scorch, add 2–3 tablespoons of water and toss quickly.
- Remove from heat. Add the basil leaves (Thai basil or holy basil) and fold in - residual heat wilts them in 20–30 seconds.
- In a separate small pan, heat the remaining 0.5 tablespoon of oil over high heat. Stand back when cracking eggs into hot oil. The moisture in the egg white causes immediate spattering. Crack the egg into a small cup first, then slide it gently into the oil. Fry until whites are set and crispy at the edges but yolks remain runny, about 2 minutes.
- Serve the chicken over jasmine rice with a fried egg on top.
Why This Works for Chicken Breast
Breast typically dries out at high heat because its low fat content (3.6g fat per 100g vs thigh's ~9g) leaves nothing to buffer moisture loss (we cover the complete fat and protein comparison in a separate guide). Mincing solves this by creating a high surface-area structure that absorbs the bold sauce on every particle. The fish sauce–oyster sauce base is salty and savory enough to read as juicy even without rendered fat. The smoking-hot wok (450°F+) is essential: it creates a brief Maillard crust on the meat before moisture can escape, which locks in a char flavor that compensates for what thigh would provide with fat. The result is 39g protein per serving from the chicken - at 31g protein per 100g cooked, breast is one of the highest protein-per-calorie proteins available.
The Authentic Sauce Trifecta
Pad Krapow's distinctive flavor comes from three sauces working together, documented by Pailin Chongchitnant (Hot Thai Kitchen): fish sauce provides the primary saltiness and umami (fermented fish colatura brings glutamates that MSG can't replicate exactly); oyster sauce adds sweetness and body; soy sauce deepens the color and rounds the edges. Palm sugar is traditional - its low sweetness index means it balances without tasting sweet. A 1 tsp of white sugar is a functionally equivalent substitute. Skip any one sauce and the profile shifts noticeably.
Holy Basil vs. Thai Basil
Holy basil (bai krapow, Ocimum tenuiflorum) is what gives the dish its name and its clove-like, slightly peppery character. It's rarely available outside Thailand and Southeast Asia. Thai basil (bai horapa, Ocimum basilicum var. thyrsiflora) is the accepted substitute: more anise-forward, slightly sweeter, still assertive enough to hold its own against the chilies. Italian basil is a last resort - it wilts faster and its flavor is too mild. Always add basil off heat; cooking destroys the volatile compounds that carry its flavor in under 30 seconds.
Make It Your Own
For extra heat: use 8–10 fresh bird's eye chilies (prik kee noo) - finely chop and fry with the garlic. For a lower-carb version: skip the rice and serve over thin-sliced cucumber or cabbage (removes ~182 cal and ~42g carbs per serving while keeping 47g protein). To add vegetables: green beans or sliced red bell pepper go in before the chicken - 2 minutes on high heat keeps them crisp.
Sources Research-Backed
Frequently Asked Questions
Can I use chicken thigh instead of breast?
Yes. Thigh (skin-off) works well and is more forgiving at high heat due to higher fat content, but yields about 20% less protein per serving - roughly 31g vs 39g from the chicken portion alone. The recipe was specifically designed for breast to show it works in bold, high-heat applications when ground or minced.
What if I can't find holy basil or Thai basil?
Thai basil is the standard substitute and is widely available at Asian grocery stores. In a pinch, Italian basil works but add more (1.5x the amount) and add it later - just seconds before plating. The flavor will be milder and more floral, less peppery.
Is the fried egg necessary?
In Thai street food, yes - it's the signature finish and adds 6.3g protein per serving. The crispy egg white and runny yolk create a sauce effect when broken over the rice. Skip it and you lose about 71 calories and 6g protein per serving.
Why must the wok be smoking hot?
High heat (450°F+) is what creates wok hei - the slightly charred, slightly smoky flavor that distinguishes stir-fry from sautéed. At lower temperatures, the chicken steams in its own moisture rather than searing, which produces a gray, soft texture. If you see steam instead of smoke when adding ingredients, your pan isn't hot enough.
