All it takes is oyster sauce, soy sauce, fish sauce, and high heat. Chicken Pad Kra Pao is a fast, saucy, one-wok meal that hits hard over a plate of rice.
Chicken Pad Kra Pao is an easy way to get your protein in without sacrificing flavor. Easily customizable with any protein you have on hand, kra pao is one of the simplest meals to pull off at home with pantry staples: oyster sauce, soy sauce, and fish sauce. No holy basil? Thai basil works as a swap — it's sweeter and less peppery, but still gets the job done. Italian basil is a last resort; it wilts faster and won't give you that same punch. For the greens, string beans are the default, but Baguio beans or sigarilyas work just as well — sigarilyas especially if you want a slightly bitter edge to cut through the salty-savory sauce.
Brown chicken: Heat oil in a wok or large pan over high heat until smoking. Add the chicken in a single layer and leave it alone. Cook for 5 to 7 minutes, stirring only occasionally, until browned and most of the moisture has evaporated.
Sauté garlic: Push the chicken to one side and add the garlic and chillies. Stir constantly for about 30 seconds, just until fragrant and starting to turn golden.
Make sauce: Pour in the oyster sauce, soy sauce, fish sauce, and sugar. Toss to coat the chicken evenly. If the pan looks dry, add a splash of water to loosen.
Add string beans and basil: Throw in the string beans and holy basil. Toss everything together until the greens have just developed color, about 1 to 2 minutes.
Fry eggs: In a separate pan, fry the eggs to your liking.
Season and serve: Taste and adjust with a pinch of salt or sugar as needed. Serve immediately over steamed rice, topped with a fried egg.
