Pad Horapha (Thai Basil Stir-fry)
This quick and flavorful Thai basil stir-fry features tender chicken and crisp vegetables coated in a savory sauce. It's a perfect weeknight meal that comes together in minutes once your ingredients are prepped. Serve it with steamed jasmine rice for a complete and satisfying dish.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 345 kcal
Allergen information: may contain fish, gluten, molluscs, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gchicken breast, thinly sliced
- 3 clovegarlic, minced
- 1 pcsshallot, thinly sliced
- 2 pcsbird's eye chili, sliced
- 100 ggreen bean, trimmed and halved
- 0.5 pcsred bell pepper, thinly sliced
- 1 cupthai basil, packed, leaves only
- 1 tbspvegetable oil
sauce
- 1.5 tbspoyster sauce
- 1 tbspfish sauce
- 0.5 tspdark soy sauce
- 0.5 tspsugar
- 2 tbspwater
Equipment
wok · skillet · whisk · knife · cutting board · small bowl
The method
Step by step
- 1
In a small bowl, whisk together the oyster sauce, fish sauce, dark soy sauce, sugar, and water to create the stir-fry sauce.
About 2 min
Cook’s note: Ensure the sugar dissolves completely in the sauce.
- 2
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.
About 1 min
Cook’s note: A wok is ideal for stir-frying as it distributes heat evenly.
- 3
Add the minced garlic, sliced shallot, and sliced bird's eye chilies to the hot oil and stir-fry for about 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 4
Add the sliced chicken breast to the wok and stir-fry for 3-4 minutes until it is mostly cooked through and no longer pink.
About 4 min
Cook’s note: Avoid overcrowding the wok; cook in batches if necessary to ensure the chicken browns rather than steams.
- 5
Stir in the green beans and red bell pepper and continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
About 3 min
Cook’s note: Keep the vegetables moving to cook evenly.
- 6
Pour the prepared stir-fry sauce over the chicken and vegetables, tossing to coat everything evenly.
About 1 min
- 7
Remove the wok from the heat and immediately stir in the Thai basil leaves until they are just wilted.
Cook’s note: Adding basil last preserves its vibrant flavor and color.
- 8
Serve the Pad Horapha hot, ideally with steamed jasmine rice.
Per serving
Nutrition
- Calories
- 344.5kcal
- Protein
- 41.8g
- Carbs
- 17g
- Fat
- 11.9g
- Fibre
- 2.9g
- Sugar
- 6.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover Pad Horapha in an airtight container in the refrigerator.
Reheat in a pan over medium heat or in the microwave until warmed through, adding a splash of water if dry.
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