Add the Basil:
Turn off the heat and immediately add the Thai holy basil leaves to the pan. Toss everything together quickly—the residual heat will wilt the basil in seconds without overcooking it. The basil should remain vibrant green and release its distinct peppery, anise-like aroma that defines Pad Kaprow’s character. If using Thai sweet basil, you’ll notice a milder, more floral fragrance, equally delicious in this dish.
Fry the Eggs:
In a separate pan, heat a small amount of oil over high heat. Crack in the eggs and fry until the edges become golden and crispy while the yolks remain runny, about 1–2 minutes. For a firmer yolk, cook slightly longer. The crisp-edged egg adds richness and texture that perfectly complements the spicy, savory meat.
Serve:
Spoon the fragrant basil chicken over a bed of freshly steamed jasmine rice. Top with the crispy fried egg, letting the yolk run slightly over the meat and rice for a silky finish. Serve immediately while hot, with extra chilies or a squeeze of lime on the side if desired.
Tips
- For an authentic Thai flavor, use holy basil rather than sweet basil—it gives a more peppery, earthy note.
- If you prefer less spice, remove the chili seeds before chopping or use fewer chilies.
- Chicken mince can be replaced with pork or beef for variation. Each gives a slightly different texture and richness.
- Serve with sliced cucumber or a fried shallot garnish for added freshness and crunch.
Enjoy your homemade Pad Kaprow—a quick, flavorful, and satisfying dish that captures the essence of Thai street food in just 20 minutes.
