Pad Ka Prao


By now you know that I love Thai food! This gem is actually my husband's favorite Thai dish and I hope you fall in love with it too. Not only is it great for dinner, but it's a fabulous brunch recipe as well!

I always buy rice that takes 40 minutes to cook, but if you buy an instant rice, you will reduce your cooking time significantly. 

Total Time: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings
Level: Easy

8 servings

Pad Ka Prao


  • 2 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 lb ground chicken
  • 4 dried bird’s eye chilies, chopped and pounded with a mortar and pestle, or 1-2 fresh jalapeno cut into slivers
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon coconut sugar or sugar to taste
  • 1 tablespoon dried Thai basil
  • Black pepper to taste
  • 4 eggs
  • 3 cups cooked brown Jasmine rice (typically 1 cup dry)


  1. Prepare rice according to package directions and let it cook while you prepare the rest of the dish.
  2. Heat olive oil over medium-high heat in a deep skillet or wok. Add the garlic and shallots and cook for 2-3 minutes, stirring occasionally.
  3. Add the bell pepper and cook for 2 minutes.
  4. Toss in the ground chicken and break apart with a wooden spatula.
  5. Once the chicken is cooked through, add the chilies, soy sauce, sugar, basil, and black pepper.
  6. Stir to combine and add a splash of water or chicken broth if the mixture becomes too dry. Reduce heat to low and keep warm.
  7. In a separate skillet, prepare your sunny side up eggs.
  8. Assemble your plates by placing a serving of rice down first, adding the chicken mixture next, then topping with a sunny side up egg.
  9. Enjoy!