Home | Gallagher Kitchen

Edit

Spicy Thai Basil Stir Fry (Pad Kra Pao–Style, Extra Indulgent)

A glossy, fiery, unapologetically rich stir fry built around Thai basil, chilies, and a savory-sweet sauce. This version leans into indulgence: higher fat, a touch of sugar, and a crispy fried egg on top.

Ingredients (Serves 3–4)

Protein

1 lb (450 g) ground chicken thighs (or pork belly, finely chopped)
2 tbsp neutral oil (plus more if needed)

Aromatics

6–8 Thai bird’s eye chilies, smashed (adjust heat to taste)
6 cloves garlic, roughly chopped
1 small shallot, finely sliced

Sauce

1½ tbsp dark soy sauce
1½ tbsp oyster sauce
1 tbsp light soy sauce
2 tsp fish sauce
1–2 tsp sugar (yes, really)
1 tsp chili paste (e.g., sambal oelek)
2 tbsp chicken stock or water

Finishing

1 heaping cup Thai basil leaves (holy basil if available)
1 tsp sesame oil
Freshly ground white pepper

For serving (recommended)

Steamed jasmine rice
2–4 crispy fried eggs (runny yolks)
Extra chili flakes or fish sauce

Method

Prep the sauce. Stir together dark soy, oyster sauce, light soy, fish sauce, sugar, chili paste, and stock. Set aside.
Blister the aromatics. Heat a wok over high until lightly smoking. Add oil. Toss in chilies, garlic, and shallot. Stir-fry 20–30 seconds until fragrant but not browned.
Brown the meat hard. Add ground chicken (or pork). Spread it out and let it sear undisturbed for 1–2 minutes to build caramelized bits. Break up and cook until deeply browned and slightly crispy at the edges. If using pork belly, render until glossy and lightly crisp.
Sauce and reduce. Pour in the sauce. Cook on high, stirring, until the liquid reduces to a shiny glaze that clings to the meat (about 2–3 minutes).
Finish with basil. Turn off heat. Fold in Thai basil until just wilted. Drizzle sesame oil and crack in white pepper.
Serve indulgently. Spoon over hot jasmine rice. Top with a crispy fried egg (lacy edges, runny yolk). Break the yolk into the stir fry and mix.

Why It’s “A Tad Unhealthy”

Uses dark meat or pork belly for richness
Multiple salty sauces + sugar
Generous oil and a fried egg
Best eaten with a mountain of rice

Optional Excess (If You’re Committing)

Stir in 1 tbsp butter at the end for extra gloss
Add a spoon of chili oil
Finish with crispy garlic chips

Bold, spicy, salty-sweet, and intensely aromatic. Best eaten immediately, straight from the wok.

All Revisions

manual

## Spicy Thai Basil Stir Fry (Pad Kra Pao–Style, Extra Indulgent) A glossy, fiery, unapologetically rich stir fry built around Thai basil, chilies, and a savory-sweet sauce. This version leans into indulgence: higher fat, a touch of sugar, and a crispy fried egg on top. ### Ingredients (Serves 3–4) **Protein** * 1 lb (450 g) ground chicken thighs (or pork belly, finely chopped) * 2 tbsp neutral oil (plus more if needed) **Aromatics** * 6–8 Thai bird’s eye chilies, smashed (adjust heat to taste) * 6 cloves garlic, roughly chopped * 1 small shallot, finely sliced **Sauce** * 1½ tbsp dark soy sauce * 1½ tbsp oyster sauce * 1 tbsp light soy sauce * 2 tsp fish sauce * 1–2 tsp sugar (yes, really) * 1 tsp chili paste (e.g., sambal oelek) * 2 tbsp chicken stock or water **Finishing** * 1 heaping cup Thai basil leaves (holy basil if available) * 1 tsp sesame oil * Freshly ground white pepper **For serving (recommended)** * Steamed jasmine rice * 2–4 crispy fried eggs (runny yolks) * Extra chili flakes or fish sauce --- ### Method 1. **Prep the sauce.** Stir together dark soy, oyster sauce, light soy, fish sauce, sugar, chili paste, and stock. Set aside. 2. **Blister the aromatics.** Heat a wok over high until lightly smoking. Add oil. Toss in chilies, garlic, and shallot. Stir-fry 20–30 seconds until fragrant but not browned. 3. **Brown the meat hard.** Add ground chicken (or pork). Spread it out and let it sear undisturbed for 1–2 minutes to build caramelized bits. Break up and cook until deeply browned and slightly crispy at the edges. If using pork belly, render until glossy and lightly crisp. 4. **Sauce and reduce.** Pour in the sauce. Cook on high, stirring, until the liquid reduces to a shiny glaze that clings to the meat (about 2–3 minutes). 5. **Finish with basil.** Turn off heat. Fold in Thai basil until just wilted. Drizzle sesame oil and crack in white pepper. 6. **Serve indulgently.** Spoon over hot jasmine rice. Top with a crispy fried egg (lacy edges, runny yolk). Break the yolk into the stir fry and mix. --- ### Why It’s “A Tad Unhealthy” * Uses dark meat or pork belly for richness * Multiple salty sauces + sugar * Generous oil and a fried egg * Best eaten with a mountain of rice --- ### Optional Excess (If You’re Committing) * Stir in 1 tbsp butter at the end for extra gloss * Add a spoon of chili oil * Finish with crispy garlic chips Bold, spicy, salty-sweet, and intensely aromatic. Best eaten immediately, straight from the wok.

Gallagher Kitchen