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Spicy Chicken Pad Kra Pow
See VideoThis is that high-heat, flavor-packed stir fry—you build the paste, hit it with sauce, and everything turns glossy and intense. Then comes the crispy egg moment… and it’s game over.
Prep 15 minCook 15 minTotal 30 min1 servingsEasy0 calories
Directions
Bold chili paste stir-fried with chicken and shrimp in a savory-sweet glaze, finished with Thai basil and topped with a crispy fried egg—spicy, saucy, and unforgettable.
- 1.Make the chili paste:
- 2.Blend Sichuan chilis, mild chili, shallot, and garlic into a coarse paste.
- 3.Cook the protein:
- 4.Heat oil in a pan or wok over medium-high heat. Add chicken and cook until lightly browned. Add shrimp and cook briefly until just turning pink.
- 5.Add the chili base:
- 6.Push protein to one side and add chili paste to the pan. Cook for 1–2 minutes until fragrant and slightly caramelized.
- 7.Build the sauce:
- 8.Add oyster sauce, soy sauce, fish sauce, and sugar. Stir everything together until coated and glossy.
- 9.Finish with basil:
- 10.Add Thai basil and extra chilis. Toss until basil wilts and everything is well combined.
- 11.Fry the eggs:
- 12.In a separate pan, heat oil until hot. Fry eggs until crispy edges form and yolks remain runny.
- 13.Plate and serve:
- 14.Serve stir fry hot over rice and top each portion with a crispy fried egg.
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