Pad Krapow Gai (Thai Basil Chicken)

Holy basil's peppery, almost licorice-like heat cuts through savory ground chicken in this legendary Thai street food, while crisp green beans add satisfying crunch. Quick searing in hot oil locks in flavor, letting fish and oyster sauce build umami depth without any slow cooking. Perfect for weeknight dinners when you want restaurant-quality Thai food on the table in 15 minutes flat.

Ingredients

1/4 cup vegetable oil

1 pound ground chicken (preferably dark meat)

2 tsp minced garlic (from 2 cloves)

2 tsp granulated sugar

1 tsp minced fresh bird's-eye chile or other fresh chile (from 1 chile)

8 ounces green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)

3 tbsp oyster sauce

2 tbsp fish sauce

1 tbsp Thai seasoning sauce (such as Golden Mountain)

1 cup loosely packed basil leaves (preferably Thai basil or holy basil)

Ground white pepper, to taste

Steamed jasmine rice, for serving

4 crispy fried eggs (optional)

Instructions

Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.

Stir in the garlic, sugar, and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce, and Thai seasoning sauce, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender, and the mixture is glossy, about 2 minutes.

Remove from heat, add the basil and a dash of white pepper, and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.

Serve over rice, and top with a crispy fried egg if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.