Pad Krapow Gai ผัดกระเพราไก่


  • 500 grams of Skinless Chicken Thighs
  • 1 Tsp of Coconut Sugar
  • A pinch of Salt
  • 2 Tsp Soy Sauce
  • 4 TSP of Oyster Sauce
  • 4 TBSP of Vegetable Oil
  • 40 grams of fresh Basil
  • 2 Farm Pride eggs
  • 2 Cloves of Garlic chopped
  • 300 grams of sliced shallots
  • 2 small chillies minced (dependent on your chilli tolerance capsicum can also replace)
  • 2 cups of cooked rice



  1. Dice chicken into chunks about the size of your thumb.
  2. In a bowl mix the Soy Sauce, Sugar and Oyster Sauce. Mix and place to the side.
  3. In another bowl add the garlic, shallots, chillies and the salt. Roughly mix together.
  4. Heat the frypan/wok, when very hot add oil.
  5. Add the chicken and when almost cooked add the bowl of premixed sauce.
  6. While the other pan is cooking, poach or fry the eggs to your liking.
  7. Once the chicken is cooked and marinated in the sauce, sauté the second bowl’s contents
  8. Serve with rice, top with an egg and the basil . Garnish with carrots, salad or anything available.

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