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Photo of Pad Krapow (Thai basil chicken) by WW

Pad Krapow (Thai basil chicken)

2 - 6
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min


Sunflower oil

1 tbs

Brown onion

1 medium, thinly sliced


3 clove(s), finely chopped

Fresh red chilli

3 whole, small variety, deseeded, thinly sliced

Lean chicken breast mince

500 g

Green beans

200 g, cut into 4cm lengths

Red capsicum

1 medium, chopped

Soy sauce

2 tbs

Fish sauce

1 tbs


2 tsp

Salt reduced chicken stock

cup(s), (80ml)

Thai basil

½ cup(s), leaves, plus extra to serve


4 medium


  1. Heat a large wok over high heat. Add oil and heat for 20 seconds. Stir-fry chilli, onion and garlic for 1-2 minutes or until golden. Add mince and stir-fry, breaking up any lumps, for 2 minutes or until browned. Add beans and capsicum and stir-fry for 2 minutes or until just tender.
  2. Add soy sauce, fish sauce and honey and stir-fry for 1 minute. Add stock and simmer for 4 minutes or until liquid has reduced. Add basil and stir-fry until just wilted.
  3. Place Egg Poacher Insert into Omelette Maker. Crack one egg into each cup. CLOSE and microwave on 70% power for 50 - 60 seconds, or longer for firm poached eggs. Carefully spoon out eggs. Repeat with remaining two eggs.
  4. Serve stir-fry topped with a poached egg and extra basil.


SERVING SUGGESTION: Serve with cooked jasmine rice. TIP: This recipe uses the WW Omelette Maker and Egg Poacher cup insert. You can purchase this from the WW Shop ( Keep the chilli seeds in if you want extra heat. You can use regular basil instead of Thai basil. Store any leftovers in an airtight container in the fridge for up to 3 days.