Thai Basil Chicken with Cauliflower Rice (Pad Krapow Gai)

A lightning-fast, low-carb twist on Thailand’s beloved street food classic.

KEY INFO

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4-6
Difficulty: Easy
Dietary: Gluten-free adaptable, Low-carb, High-protein

EQUIPMENT NEEDED

Large wok or skillet
Food processor or box grater
Cutting board and sharp knife
Measuring spoons
(Alternative: Regular frying pan works if no wok available)

INGREDIENTS

For the Chicken:

1¼ lbs (570g) chicken breast, minced or ground
2 tbsp (30ml) oyster sauce
2 tbsp (30ml) light soy sauce
5 garlic cloves, minced
1-2 serrano peppers, finely chopped
2 tsp (10g) sugar
1 cup Thai basil leaves, loosely packed

For the Cauliflower Rice:

2 cups (500g) cauliflower florets
1 tbsp (15ml) vegetable oil
Salt to taste

Modern kitchen with green subway tile backsplash and stainless steel appliances, featuring a food processor with freshly processed cauliflower rice on a white marble countertop

METHOD

1. Prep the Cauliflower Rice

Pulse cauliflower in food processor until rice-sized (or grate)
Do not over-process – stop when pieces resemble rice grains

2. Marinate Chicken

Mix chicken with oyster sauce and soy sauce
Let stand for 10 minutes while preparing other ingredients

Modern kitchen scene with sautéed cauliflower rice in carbon steel wok under natural daylight, shot with canon 5d mark iv.

3. Cook Cauliflower Rice

Heat oil in large pan over medium-high heat
Add cauliflower, cook 4-5 minutes until tender-crisp
Season with salt, set aside and keep warm

4. Cook Chicken Mixture

Heat wok until smoking hot
Add oil, garlic, and chilies – stir 30 seconds
Add marinated chicken, break up any chunks
Cook until chicken is no longer pink (4-5 minutes)

Stir-fried chicken in smoking hot wok in a modern kitchen with sunlight coming in from a window

5. Finish the Dish

Toss in Thai basil leaves
Cook just until wilted (30 seconds)
Serve immediately over cauliflower rice

Thai basil chicken served over cauliflower rice in a modern kitchen, featuring white marble countertops, stainless steel appliances and green subway tile backsplash

CRUCIAL TIPS

• Heat Management:

Wok must be smoking hot before adding ingredients
Keep ingredients moving constantly to prevent burning

• Ingredient Prep:

Have everything ready before starting – this dish cooks fast!
Chop basil just before using to prevent browning

• Common Mistakes:

Don’t overcook the basil – it should stay green
Don’t overcrowd the pan – cook in batches if needed

STORAGE & VARIATIONS

Storage:

Refrigerate up to 3 days in airtight container
Reheat in pan with splash of water

Variations:

Swap chicken for pork or tofu
Add bell peppers or green beans
Use regular basil if Thai basil unavailable

Scale Up Tips:

Cook in batches to maintain proper heat
Double sauce ingredients exactly
Don’t overcrowd pan when scaling up

This recipe brings authentic Thai street food flavors to your kitchen in a healthier, low-carb package. The key is getting your wok screaming hot and having everything prepped before you start – then it’s just a quick dance of ingredients to create magic in minutes.