This is my personal high-volume spin on classic Thai Pad Kra Prao. Authentically, this dish leans heavily into extreme chili heat with very few vegetables. My version packs in a full 300 grams of fresh green beans to volume-eat while keeping things lean, high-protein, and super healthy—all without skimping on that iconic savory-sweet basil glaze.
Place the 6 garlic cloves and 2 red chilies into a mortar and pestle. Pound them together until you get a coarse, rough paste. This breaks open the garlic oils and releases the chili heat much better than chopping.
Heat 1 tablespoon of neutral oil in a wok or large skillet over high heat. Add the pounded garlic-chili paste and stir-fry for 15–20 seconds until fragrant. Immediately add the 300g ground chicken, press it flat against the hot pan to let the bottom brown deeply, then flip and break it into small pieces with your spatula.
While the chicken is frying and browning in the pan, quickly chop your green beans into small ~1cm pieces and roughly mince the onion.
In a small bowl or measuring cup, dissolve the 1 chicken stock cube in 120ml warm water, then whisk in 2 tablespoons soy sauce, 2 tablespoons fish sauce, and 4 tablespoons sugar until combined.
Once the chicken is almost fully cooked through, pour in the prepared sauce, the minced onion, and the cut green bean pieces. Stir-fry vigorously over high heat until the beans are tender-crisp and the liquid reduces down into a thick, glossy glaze coating the meat. Taste and adjust with extra sugar or sauce if needed.
Turn off the heat completely. Fold in a generous handful of fresh Thai basil (or sub holy basil/normal basil), sliced green onions (if using), and a pinch of ground pepper. Stir until the herbs wilt in the residual heat.
Spoon over warm jasmine rice, top each bowl with a crispy, lacey-edged fried egg, and enjoy!
High-Protein Pad Kra Prao
Ingredients
Garlic-Chili Paste
- 6 garlic cloves
- 2 fresh red chilies (adjust to heat preference)
Sauce Mixture
- 120ml warm water
- 1 chicken stock cube
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 4 tbsp sugar (adjust to preferred sweetness)
Stir-Fry
- 300g ground chicken
- 300g green beans, trimmed and cut into ~1cm pieces
- 1 medium onion, roughly minced
- 1 generous handful fresh Thai basil (sub holy basil or normal basil if unavailable)
- 2 green onions, sliced (optional)
- Ground black pepper, to taste
- Neutral oil for cooking
For Serving
- Cooked jasmine rice
- 3 eggs (for frying)
- Neutral oil for cooking
Instructions
- In a mortar and pestle, crush the garlic cloves and chilies together into a rough paste.
- Heat 1 tablespoon of neutral oil in a wok or large frying pan over high heat. Add the pounded garlic-chili paste and fry for 15–20 seconds until fragrant.
- Add the ground chicken. Flatten it against the pan to brown the bottom, then flip and break it into small pieces with your spatula.
- While the chicken is frying, cut the green beans into small ~1cm pieces and roughly mince the onion. Mix the water, stock cube, soy sauce, fish sauce, and sugar in a small bowl.
- When the chicken is almost cooked through, pour in the prepared sauce, minced onion, and green bean pieces. Stir-fry on high heat until the beans are cooked and the sauce reduces into a rich, glossy glaze. Taste and adjust if needed.
- Turn off the heat completely. Toss in the Thai basil leaves, optional green onions, and pepper, stirring until the leaves wilt in the residual heat.
- Spoon over warm jasmine rice, top each bowl with a crispy fried egg, and serve immediately.
Notes
- Easy Meat Searing: Flattening the ground chicken against the searing-hot pan without stirring right away creates those golden, caramelized bits that unlock deep flavor.
- Basil Choice: Thai basil is best for this recipe. If you don't have it on hand, holy basil or normal Italian basil work as easy substitutes.
- Adjusting Heat & Volume: Feel free to double the chilies for traditional fire, or swap green beans for snap peas if you want a different crunch.
Tips for Success
Retime the Heat: Keep your wok or skillet extremely hot. Fast cooking keeps the green beans crisp and preserves their vibrant color.
Get the Crisp on the Chicken: Don’t stir the ground chicken immediately after dropping it into the pan. Press it down and let it sit for a minute to get a deep, flavorful brown sear.
Basil Selection: Thai basil is the primary star here! If you can’t find Thai basil, holy basil or standard Italian sweet basil work great as substitutes.
The Thai-Style Egg: Fry your egg in 1–2 tablespoons of hot oil so the edges crisp up, brown, and bubble while the yolk stays rich and runny to mix into the rice.
Why You’ll Love This Dish
High Protein & Volume-Packed: Loading up on lean ground chicken and a massive portion of green beans gives you a huge, satisfying plate for low calories.
Ready in 20 Minutes: Super quick prep and fast high-heat stir-frying make this perfect for weeknight dinner or meal prep.
Balanced Flavor Profile: A glossy blend of savory fish sauce, soy sauce, aromatic garlic, and sweet basil coats every bite.
Customizable Heat: Keep it mild with 2 chilies or go full Thai street-food style with 5+ bird’s eye chilies.
