Snacks 🤖 AI Generated

Pad Kra Pao Toast: Thai Basil Crunch, 40% Fewer Calories

Crispy sourdough toast crowned with fragrant Thai holy basil minced chicken, topped with a perfectly runny egg and pickled chilies. This Fat Switch version swaps traditional pork belly for lean ground chicken and uses cooking spray instead of oil, slashing 230 calories while keeping every ounce of umami punch and Thai street-food soul.

15m

Prep Time

12m

Cook Time

Servings

348

Calories

32g

Protein

🛒 Ingredients

✓ 2 slices sourdough or white bread (40g each)
✓ 200g lean ground chicken breast
✓ 2 large eggs
✓ 8-10 fresh holy basil leaves (or Thai basil)
✓ 4 cloves garlic, minced
✓ Cooking spray (5-6 sprays total)
✓ 1.5 tbsp oyster sauce
✓ 1 tbsp fish sauce (nam pla)
✓ 1 tsp soy sauce
✓ 1-2 red Thai chilies, sliced (or 1/2 tsp chili flakes)
✓ 1 tsp lime juice
✓ 2 tbsp pickled red chilies (jarred)

👨‍🍳 Instructions

1. Toast the bread: Place sourdough slices in a toaster or toaster oven and toast to medium-golden (about 3 minutes). Set aside on a warm plate.

2. Mince the garlic and basil: Finely mince 4 cloves of garlic and roughly tear 8-10 fresh holy basil leaves. Keep separate; basil will be added at the end to preserve its aromatic oils.

3. Cook the chicken: Heat a large non-stick skillet or wok over medium-high heat. Lightly spray 2-3 times with cooking spray. Add minced garlic and stir-fry for 30 seconds until fragrant. Add ground chicken and break apart with a wooden spoon, cooking for 4-5 minutes until cooked through and no pink remains.

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4. Build the sauce: Pour in oyster sauce (1.5 tbsp), fish sauce (1 tbsp), soy sauce (1 tsp), and lime juice (1 tsp). Toss chicken for 1-2 minutes, coating evenly. The sauce should coat the meat without pooling; adjust consistency with a splash of water if needed.

5. Fold in basil and chilies: Remove the skillet from heat. Fold in torn holy basil leaves and fresh sliced Thai chilies (or chili flakes). Stir gently for 15 seconds—the residual heat will perfume the basil without wilting it completely.

6. Fry the eggs: In a separate non-stick skillet, spray cooking spray 2-3 times over medium heat. Crack both eggs into the pan and fry sunny-side up for 3-4 minutes until whites are set but yolks remain runny. Season lightly with salt and pepper.

7. Assemble the toast: Divide the basil-chicken mixture evenly between the two toasted bread slices. Top each with one fried egg (yolk facing up), allowing some yolk to drip over the edges.

8. Garnish and serve: Crown each toast with 1 tbsp of pickled red chilies and a small pinch of crispy fried shallots (optional). Serve immediately while toast is still warm and yolk is runny.

📊 Nutrition per Serving

Calories348 kcal

Protein32g

Carbohydrates32g

Fat11g

🏷️ Tags

#pad kra pao gai recipe#Thai holy basil chicken low-calorie#crispy egg toast Bangkok

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