Pad Krapow Gai (Thai Basil Chicken) 

Is the Golden Mountain a deal breaker? Are there substitutions?

After trying it this way I feel compelled to share my experience that the traditional ingredients and measurements are really much better than this particular recipe. No need for the large amount of oyster sauce AND the golden mountain Thai sauce flavor is not better than the traditional addition of light and dark soy sauce. This is way yummier in my humble opinion: 1T fish sauce, 1T Thai light soy sauce, 2 t dark soy sauce, 2 t oyster sauce. ❤️

IMO…This is missing rice wine vinegar and ginger. Also top with cilantro and chopped scallions.

The fried egg is crucial. Don’t skip it. Let a small pool of canola or peanut oil get glimmering hot in your wok. Put on apron. Crack one egg in, it should bubble and sizzle vigorously. The edges of the egg should start to really brown and crisp up in 30 seconds or so. Then tip the wok and use a spoon to scoop up small spoonfuls of the hot oil and ladle over the egg to finish the top. Don’t overdo it. You want a runny yolk. Take out and drain on paper towel. Just takes 1 minute per egg, if that.

I don’t know why the Golden Mountain seasoning sauce is added, it’s simply not needed or traditional. Also no oyster sauce no green beans or white pepper. Really is the best with holy basil. Most popular with pork (pad krapow moo). Garlic and chili should be cooked before the meat.

The internet says substitute with a combo of light soy, dash of fish sauce, dash of regular rice vinegar, and a little brown sugar.

Really enjoyed this. Great summer meal if you have access to lots of fresh Thai basil and green beans. Subbed turkey for chicken and it worked just fine. Will make again without major adjustments.

For people watching carbs, this works really well as a filling in a lettuce wrap.

This is an easy, flavorful weeknight meal that is also easily adaptable. Used ground turkey. Didn’t have the Thai spice so used 1 T soy sauce and 1 T rice wine vinegar. Also didn’t have oyster sauce so substituted 2 T hoisin sauce. Used 4 cloves of garlic and 1 jalapeño and 1 Serrano. Served over rice with the crispy fried egg which was divine with the other intense flavors. Will definitely make again.

Like many other western published recipes, this one calls for too much sugar. There is no balance without heat. Advise you either add much more chili or reduce the sugar by half. Otherwise a very tasty dish and easy to make.

For oyster sauce you can use hoisin sauce or a half soy sauce, half honey (or molasses, something thick and sweet) combo. Basically it's sweet and salty. I'm allergic to oysters and I like hoisin.

Two substitutions and one recommendation... If you can't find or don't want to make a special trip for Thai Seasoning Sauce, use soy sauce. Don't let the fact that you can't find holy basil or Thai basil stop you; just use Italian basil - a bit different, but still wonderful. And let's be honest, in the choice between plain old apple pie and apple pie with a scoop of ice cream on top, is there really any choice? So too, don't even think about omitting that crispy fried egg.

this was super easy to make, required very little prep, and cooked up in a short period of time! I followed one of the comments and threw a smattering of chopped scallions on top and in lieu of chicken i used impossible meat. I found a substitution for golden mountain sauce online (1tbs soy sauce + 1 tbs sugar) and it was fine. this will be added to my go-to weeknight recipes.

This was super salty without the Gold Mountain sauce. And i like salt. Think I’ll start with half the amount of oyster and fish sauces next time and add more to taste.

Subbed Korean fermented soy bean paste for Golden Mountain. Used Italian basil. Subbed tsp of Thai red curry paste for fresh hot pepper (spicy food induces coughing bouts for my wife). Added 1/4 lg onion w green beans just because. Then I used Korean hot sauce on my portion. Will do this again w a combo of ground pork and fine-diced shrimp.