Description
Savory Thai Pad Kra Pao dances with spicy ground chicken and fragrant holy basil, creating a quick street-food favorite. Crisp rice and a sunny-side-up egg complete this irresistible Bangkok-inspired meal that satisfies you with authentic Southeast Asian zest.
Ingredients
Scale
Proteins:
- 1 pound ground chicken
- 2 large eggs
Base and Herbs:
- 4 cloves garlic, minced
- 2 tablespoons holy basil leaves
- 1 medium onion, chopped
Seasonings and Sauces:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1/2 teaspoon white pepper
- 2 tablespoons vegetable oil
- 1 red chili pepper, sliced (optional)
- 1 teaspoon sugar
Instructions
- Boil water in a large pot, adding a generous pinch of salt for the linguine, ensuring the water is at a rolling boil before adding pasta.
- Cook linguine according to package instructions until al dente, typically 8-10 minutes, stirring occasionally to prevent sticking.
- While pasta cooks, prepare the shrimp by patting them completely dry with paper towels to ensure proper searing.
- Heat 4 tablespoons of olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Season shrimp with 1 teaspoon salt and half the red pepper flakes, then carefully add to the hot skillet.
- Sear shrimp for 1-2 minutes per side until they turn pink and develop a golden-brown crust, then remove and set aside.
- In the same skillet, reduce heat to medium and add remaining olive oil and chopped garlic, stirring quickly to prevent burning.
- Sprinkle dried oregano into the garlic, allowing it to bloom and release its aromatic oils for about 30 seconds.
- Pour in white wine, scraping the bottom of the pan to release any browned bits, and let it reduce by half.
- Add crushed tomatoes, remaining salt, red pepper flakes, and sugar, simmering the sauce for 5-7 minutes until slightly thickened.
- Drain the cooked pasta, reserving a small amount of pasta water, and return it to the pot.
- Gently fold the shrimp and chopped parsley into the tomato sauce, ensuring even coating.
- Toss the pasta with the sauce, adding a splash of reserved pasta water if needed to loosen the mixture.
- Serve immediately, garnishing with additional parsley, a squeeze of lemon, and a sprinkle of flaky sea salt.
- Optionally, serve with toasted baguette slices on the side to soak up the delicious sauce.
Notes
- Customize spice levels by adjusting crushed red pepper flakes to suit individual heat preferences.
- Consider using gluten-free pasta for those with wheat sensitivities.
- Fresh basil can replace dried oregano for a more vibrant herb profile.
- Swap white wine with chicken broth for a non-alcoholic alternative that maintains depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 504
- Sugar: 3 g
- Sodium: 725 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15.5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 145 mg