Main CourseDinner

Pad Horapha (Thai Basil Stir-fry)

Name: Pad Horapha (Thai Basil Stir-fry)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: thai
Ingredients: 250 g chicken breast thinly sliced; 3 clove garlic minced; 1 pcs shallot thinly sliced; 2 pcs bird's eye chili sliced; 100 g green bean trimmed and halved; 0.5 pcs red bell pepper thinly sliced; 1 cup thai basil packed, leaves only; 1 tbsp vegetable oil; 1.5 tbsp oyster sauce; 1 tbsp fish sauce; 0.5 tsp dark soy sauce; 0.5 tsp sugar; 2 tbsp water

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

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

72%Score

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

Storage

Store any leftover Pad Horapha in an airtight container in the refrigerator.

Reheating

Reheat in a pan over medium heat or in the microwave until warmed through, adding a splash of water if dry.