Thai Basil Chicken Noodles (Pad Krapow Gai)
Ingredients
- 500 g chicken mince
- 300 g egg noodles
- 30 g Thai basil
- 5 cloves garlic
- 2 red chilli
- 3 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp dark soy sauce
- 4 eggs
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 629 kcal
- Protein
- 42.6 g
- Carbohydrate
- 57.5 g
- of which sugars
- 3.8 g
- Fat
- 24.9 g
- of which saturates
- 5.2 g
- Fibre
- 2.6 g
- Salt
- 3.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the egg noodles according to packet instructions, drain and set aside.
- 2
Fry the eggs in a little oil in a non-stick pan, sunny side up, until crispy at the edges. Set aside.
- 3
Heat 2 tbsp oil in a wok over high heat. Fry the minced garlic and sliced chilli for 30 seconds.
- 4
Add the chicken mince and cook for 5–6 minutes, breaking it up, until browned and cooked through.
- 5
Stir in the oyster sauce, fish sauce and dark soy sauce. Toss through the drained noodles and cook for 1 minute.
- 6
Remove from heat, stir through the Thai basil and serve each portion topped with a crispy fried egg.
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