Gai pad gra pow

I first tasted gai pad gra pow this past spring (late pass, I know), when my friend Natasha offered me a bite of her dish at a Thai restaurant in San Francisco. I was hooked, and I had to learn how to cook it.

Since then, this basil-inflected chicken stir-fry has become one of my favorites. Spicy and full of protein, it pairs perfectly with a cooling cucumber salad and steamed rice.

Gai pad gra pow


5 cloves garlic, minced
3 bird’s eye (Thai) chiles, stemmed and minced
1 1/2 pounds boneless, skinless chicken thighs, cleaned and chopped into bite-sized pieces
1 tablespoon fish sauce
1 teaspoon soy sauce
1 teaspoon sugar
1/4 teaspoon black pepper
1 cup Thai basil leaves

1. Place a wok over high heat. Add the oil, garlic, and chiles and stir-fry for 30 seconds, or until the garlic is slightly golden. Add the chicken and stir-fry for 5 minutes, or until the chicken has cooked throughout, using a spatula to press the meat against the hot wok.

2. Add the fish sauce, soy sauce, sugar, and pepper and stir-fry for 1 minute. Add the basil and stir-fry until wilted, about 1 minute, then turn out onto a serving dish. Serve warm.

3 thoughts on “Gai pad gra pow”

  1. Wow, that looks good. I have a friend here that has been on a semi-exclusive Pad Gra Pao for a few months, that’s how much he likes this stuff. He’ll have it about once a day. Crazy. It’s so easy to pull off that I should have tried to make this at some point but the problem is that it’s faster (and cheaper!) for me to walk down the street and order it =D

  2. Thanks, Ruben! Though if I lived that close to cheap and tasty pad gra pao too, I might order instead of cooking it too. 🙂

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