Quick Answer

First, defrost and heat the chicken sausage patty according to the packaging instructions; if the packaging requires defrosting, you can defrost it slowly in the refrigerator. Once cooked, break it into small pieces, stir-fry garlic and chillies at high heat to bring out the aroma, then add the chicken patty, a small amount of fish sauce and sugar, and finally turn off the heat and toss in the basil to create a Thai Pad Kra Prow flavour, served with white rice and fried egg. If the product is an uncooked chicken product, the centre must be confirmed to reach 74°C with a food thermometer before consumption.

Ingredients

• Chicken sausage patty 170g
• Garlic 3 cloves, minced
• Thai bird's eye chilli 1, chopped; reduce to half if you prefer less heat
• Red chilli 1/2, finely diced
• Onion 1/4, finely diced
• Long beans 60g, cut into approx. 2cm pieces
• Holy basil or fresh basil leaves approx. 1 to 1.5 cups
• Fish sauce 1 teaspoon
• Sugar 1/2 teaspoon
• Water 1 tablespoon
• Cooking oil 1 tablespoon
• Cooked jasmine rice 2 to 3 bowls
• Eggs 2 to 3
• Lime 1, cut into wedges for serving

Method

1. First, prepare the chicken patty according to the packaging

   If the product packaging requires defrosting, defrost in the refrigerator first; do not defrost at room temperature. Then heat according to the method specified on the packaging; packaging examples include pan-frying over medium heat for approx. 2 to 3 minutes per side, microwaving on medium-high for approx. 2 to 3 minutes, or air-frying at 180°C for approx. 8 to 10 minutes. Once done, first confirm the product is fully heated; if it is an uncooked chicken product, the centre temperature must reach 74°C.

2. Prepare the Pad Kra Prow ingredients

   While the chicken patty is heating, chop the garlic, bird's eye chillies, red chillies, onion and long beans. Mix the fish sauce, sugar and water together in advance. Since the chicken patty already has a salty-umami flavour, use only a small amount of the seasoning liquid to avoid the final dish being too salty.

3. Stir-fry garlic and chillies at high heat

   Preheat the wok over medium-high heat for approx. 1 minute, add the cooking oil. Add the garlic and bird's eye chillies, stir-fry quickly for approx. 20 to 30 seconds until a distinct garlic aroma is released and the garlic colour starts to turn slightly golden; do not fry until dark brown, otherwise it will become bitter.

4. Add vegetables and chicken

   Add the onion and long beans, stir-fry over medium-high heat for approx. 1 minute until the onion starts to soften. Use a spatula to break the heated chicken patty into approx. 1 to 2cm small pieces, add to the wok, and stir-fry over high heat for approx. 2 to 3 minutes, allowing the surface to become slightly charred and absorb the garlic-chilli aroma.

5. Short stir-fry for seasoning, keep it dry

   Pour the fish sauce, sugar and water along the edge of the wok, stir-fry quickly for approx. 30 to 45 seconds. The final dish should have the seasoning liquid thinly coating the chicken, and there should not be a large amount of liquid accumulated at the bottom of the wok; if it feels too dry, add 1 teaspoon of water and stir-fry for a few more seconds.

6. Add basil last

   Immediately after turning off the heat, add the basil leaves, and quickly toss for approx. 15 to 20 seconds using the residual heat in the wok, until the leaves have just softened but still retain a distinct aroma. Do not cook this step for a long time, otherwise the basil aroma will weaken.

7. Serve with rice and fried egg

   In a separate pan, fry the eggs over medium-high heat until the whites are set and the edges are slightly crispy; if using runny eggs, ensure the egg source and handling meet food safety requirements. Place the basil chicken mince on the white rice, add the fried egg and lime wedges, and squeeze a small amount of lime juice over it when eating to enhance the flavour.

FAQ

Can the chicken sausage patty be used directly to make Thai Pad Kra Prow?

Yes, but it is not the raw minced chicken used in traditional Pad Kra Prow, but a convenient alternative. First, prepare the chicken patty according to the packaging instructions, then break it into small pieces and stir-fry to bring out the aroma; since the product is already seasoned, the fish sauce and sugar should be reduced compared to general Pad Kra Prow recipes, otherwise it may become too salty.

Must holy basil be used for Pad Kra Prow?

The core of traditional Pad Kra Prow is the basil aroma, and holy basil is the most representative. If it is difficult to buy in Hong Kong, fresh Thai basil can be used as a substitute, but the taste will be different; regular basil can also be used in an emergency.

Can I completely omit the bird's eye chillies if I am afraid of heat?

Yes. Thai Pad Kra Prow itself has a chilli characteristic, but for a home version, you can start with half a bird's eye chilli, and use red chillies to add aroma and colour; if you do not eat spicy food at all, you can omit the bird's eye chillies, keeping the garlic and basil, and the overall dish will still have a Pad Kra Prow flavour.

To what doneness should the chicken patty be cooked to be safe?

Do not rely solely on surface colour to judge. Since the cooked state of the product cannot be assumed based on the name alone, the packaging cooking instructions should be the primary basis; if it is an uncooked poultry product, the chicken centre should be confirmed to reach 74°C with a food thermometer.