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THAI HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP Recipe

THAI HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP

Recipe courtesy Foo Swasdee

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on January 20, 2013

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    Fabulous! I too, used chicken breast sliced thin. Very authentic flavor, better than most I have had in restaurants.

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  • on May 15, 2012

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    I thought that this dish was gonna' be an abomination as we had just gotten back from Thailand 2 weeks ago. But we had chicken that was sitting in the fridge for days & it had to be used.

    Tweaks. I used sliced chicken breast instead of ground chicken breast. Also, like a past reviewer, I added some lemongrass. I ditched the sweet soy sauce & subbed the sugar out w/ agave syrup (figured this would distribute better. & used a lot more Thai chilis (like 20 of them for those of us who like it explosively hot.

    & WOW. This dish was to die for! I actually don't care for chicken breast: it's only in the house because my husband eats it. This recipe left the chicken moist & full of flavor. The basil really makes the dish & should not be left out. Will definitely add this to our rotation!!

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  • on August 09, 2011

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    Outstanding! I did use small bite sized pieces of chicken instead of ground. Used some fresh shitake mushrooms, not button (they have more flavor. I also used fresh Thai bail that I grow on my patio. And I omitted the salt The sauce was fabulous just the same. Plan on making this many times more. A sprinkle of cilantro over the dish with jasmine rice...YUM! Very authentic!


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  • on July 28, 2011

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    Loved it. Very authentic with little effort. I recently got back from Thailand where I actually took a cooking class and I think this recipe comes very close to what I had there. I followed the recipe almost exactly. The only change I made was adding fresh lemongrass along with the rest of the sauces and allowing it to simmer. It adds a wonderful Thai aroma and flavor. Do not skip or substitute the Oyster sauce or the Fish sauce. You will lose a lot of flavor. I used tomatillos and red bell peppers as my veggies but I think you can use a number of different vegetables successfully in this recipe. I also topped it with ground peanuts.

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  • on June 14, 2010

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    Sorry but i majorly tweaked this one....I didn't have any oyster sauce so i substituted hoisin sauce, I also substituted the red peppers with carrots and water chestnuts, because that's all i had, they added a nice crunch..... But it was still good and to cut down on carbs I served it with romaine lettuce to make lettuce wraps..... My husband loved it!!! Will definately keep this one in my recipe box as a goto chicken recipe!

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  • on March 06, 2010

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    My husband and I love thai food so I was not expecting much. This dish was great. Like some other reviewers, I too changed the receipe a bit. I added green beans and instead of of canola oil I used a combination af Basil and Chili oils.

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  • on January 26, 2010

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    This dish was simple to make and it did taste the same or better than in the thai restaurants. Followed the ingredients to a T.
    The flavor is spicy sweet and sour, my favorite combination.

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  • on July 28, 2009

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    this tastes like something you may have in a thai restuarant. great mix of flavors. i used my food processor to grind up chicken breast. used green pepper instead of red because i didn't have any on hand. turned out awesome. i'm sure red pepper would make the flavors that much better. yummo!

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  • on June 22, 2009

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    I couldn't find Thai Chilis, so I used 2-3 tablesppons of Thai Chili Garlic Sauce, and followed the rest of the recipe to a "T". It was super easy and quick to make (perfect for coming home after a long day. This was by far the best recipe that I have ever made!

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  • on March 27, 2009

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    Followed recipe exactly. Wonderful flavor; easy to prepare. I would be a fool not to make this again! May also try this with shrimp in the future!

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