While I have been on a journey of trying to eat more protein over the last few years, you will never ever ever find me eating those boring slop bowls of plain chicken, broccoli, and rice. If you know me, you know I need seasoning. And if you really know me, you know I can’t eat the same thing over and over again unless I really love it.
This Thai Basil Turkey (Pad Krapow) checks all those boxes. It’s packed with protein, comes together in 20 minutes using a handful of pantry staples, and is loaded with flavor. Better yet, it reheats beautifully, making it the perfect weeknight dinner that easily turns into meal prep the next day. It’s one of those recipes we legitimately make twice a month and never get sick of.
Why You’ll Love This Recipe
- Packed with over 22g of protein and ready in under 30 minutes
- Perfect for meal prep
- Sweet, savory, spicy and packed with fresh basil
What is Pad Krapow?
Pad Krapow (or Pad Kra Pao) is one of Thailand’s most beloved street foods. Traditionally, it’s made with minced pork (though chicken is also common), holy basil, garlic, Thai chiles, and a savory sauce, then served over jasmine rice with a crispy fried egg on top. Traditionally, Pad Krapow is served over jasmine rice and topped with a crispy fried egg, or kai dao. The runny yolk mixes with the savory, spicy turkey and rice to create the perfect bite. This isn’t meant to be a completely traditional version, as I swap in lean ground turkey to bump up the protein while keeping all of the bold flavors that make this dish so addictive.
Ingredient Breakdown
- Ground turkey (feel free to swap for ground chicken, pork, or even grated tofu)
- Thai basil (or sweet basil or cilantro if unavailable)
- Fish sauce
- Oyster sauce
- Dark soy sauce
- Thai chiles – I buy these frozen from my Asian grocery store, and a little goes a long way. If you are sensitive to spice, start with 1 without the seeds, and go from there
- Feel free to add chopped green beans or kale to amp up the veggies in this
Tips & Tricks
- Don’t rush the caramelization: The key to flavorful ground turkey is allowing each ingredient to develop color and flavor before moving on to the next step. Let the turkey cook long enough to get those golden-brown bits, give the shallots time to soften and caramelize, and allow the sauce to simmer until it reduces and coats the turkey. Most of the liquid should evaporate, leaving you with a flavorful, slightly dry texture (not a wet or saucy mixture).
- How to make the perfect crispy fried egg: The signature fried egg that tops Pad Krapow should have crispy, lacy edges with a perfectly runny yolk. The secret is using enough hot oil and letting the egg whites fry rather than trying to cook the egg too gently. Once the oil is shimmering, carefully crack the egg into the pan. The whites should start to bubble and crisp around the edges as soon as they hit the hot oil. Spoon the hot oil over the whites to help them cook through, but avoid over-basting the yolk, as you want it to stay runny so it creates a rich sauce when mixed with the rice and turkey.
Storage
If you’ve been following me for a while, you know I don’t recommend meal prep recipes unless they actually hold up. This one reheats beautifully. The flavors almost get better the next day, making it one of my favorite lunches to pack for work. It usually lasts about 5-7 days in the fridge, just try and make the fried egg on top fresh if you can.
More Ground Turkey Recipes
- Sticky Gochujang Meatballs
- Kimchi Turkey Lettuce Wraps
- Loaded Taco Jacket Sweet Potato
- Gochujang Beef Bowls – made with ground beef, but we swap with ground turkey too!
Thai Basil Turkey (Pad Krapow)
- Total Time: 30
- Yield: 3-4
Description
Say goodbye to boring meal prep with this Thai Basil Turkey Pad Krapow, a quick, high-protein dinner packed with bold flavors that you’ll actually look forward to eating all week.
Ingredients
For the Thai Basil Turkey (Pad Krapow):
- 1 lb ground turkey (or ground chicken)
- 1 bunch thai basil
- 2 shallots, sliced thinly
- 2–3 birds eye chilies, sliced (depending on spice preference)
- 4 cloves minced garlic
- 1/4 cup chicken broth or water
- 1 tbsp oyster sauce
- 2 tbsps fish sauce
- 1 tbsp soy sauce
- 2 tsps white sugar
- 2 tbsp avocado oil or high smoke point oil, divided
- 4 eggs for topping (optional, but highly recommended)
- Rice, for serving
- Lime wedges, for serving
Instructions
For the Thai Basil Turkey:
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Heat a large skillet over medium high heat and drizzle in 1 tbsp of oil. Add the ground turkey and cook for 3-4 minutes undisturbed until you start to see some browning. Flip, then break it up into crumbles.
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Add the shallots and chilies and cook on medium heat for 3-4 minutes until softened and the turkey is cooked through. Add garlic and cook for 1 minute more.
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Add in the oyster sauce, fish sauce, soy sauce, and sugar. Cook for 1 minute on medium high, then add the chicken broth. Simmer for 3-4 minutes or until the sauce has thickened and fully absorbed into the turkey.
- Meanwhile, heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Once the oil is hot, carefully crack the eggs into the hot oil and season with a pinch of salt. Once the egg whites begin to bubble and set around the edges, tilt the pan slightly toward you and use a spoon to baste the eggs with the hot oil until the whites are fully cooked and the edges are crispy. You can spoon a small amount of oil over the yolk 1-2 times, but be careful not to overcook it—you want that signature runny yolk!
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Shut off the heat and add in the Thai basil. Toss for 1-2 minutes, or until the residual heat from the pan slightly wilts the basil.
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Add rice to a bowl, then top with the Thai basil turkey and fried egg with a squeeze of fresh lime juice.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Cuisine: Thai
