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The Birth of Boda: A Taste of Thailand in Maine
Boda is a Thai restaurant in Portland, Maine, known for its late-night service and its focus on Thai street food. The restaurant’s atmosphere is a key part of its identity. It is a modern, stylish space that eschews traditional Thai decor in favor of a more contemporary aesthetic, creating the feel of a modern eatery in Bangkok.
The menu is a curated selection of dishes commonly found on the streets and in the markets of Thailand. To understand the kitchen’s approach, I ordered the Kra Prao Chicken, a classic Thai stir-fry.
The execution of the dish was precise and authentic. It was made with minced chicken, not sliced, and featured a generous amount of Thai holy basil, which has a distinct, peppery flavor different from the more common Thai basil. The sauce was a savory, well-balanced combination of soy and oyster sauce, with a significant but not overwhelming level of chili heat. It was served with a crispy, fried egg (kai dao) on top, a traditional accompaniment. The dish was a faithful, un-Americanized rendition of a Thai staple.
This commitment to authenticity is a direct reflection of the restaurant’s origin. I learned that Boda is owned by a husband-and-wife team. The chef and co-owner grew up in Bangkok. His stated mission was to introduce the authentic, vibrant flavors of Thai street food to his new community in Maine. The restaurant is a direct expression of his personal culinary heritage.
The name, Boda, is also deeply personal. It was the name of his family’s water buffalo in Thailand, a symbol of their rural roots and connection to their home.
Boda is a successful and focused execution of a personal vision. The modern atmosphere, the specific menu, and the authentic, unpretentious cooking all cohere to create an experience that feels like a genuine slice of contemporary Bangkok. The restaurant is not just inspired by Thai food it is a direct and honest translation of it, rooted in the specific memories and experiences of its chef.
Crafting a Pad Kra Pao Chicken at Home
Recreating the spicy and aromatic Kra Prao Chicken from Boda is an exciting culinary adventure that brings the flavors of Thailand directly to your kitchen. While some ingredients might be difficult to find, the dish’s spirit can be achieved with a few local substitutions.
The star of the dish is hot basil or holy basil. If you can’t find this specific type in Binangonan, you can use the more common sweet Thai basil or even a mix of basil and silantro to capture a similar fragrant profile. The key is to choose a fresh, pungent herb.
Next, stir-fry the ground chicken. In a hot wok or large pan, heat a bit of oil and cook minced garlic and sili for a few seconds until fragrant. Add the chicken and stir-fry until it is almost cooked through.
The sauce is simple but vital. A blend of fish sauce, oyster sauce, and a touch of sugar creates the perfect balance of salty, savory, and sweet. If oyster sauce isn’t available, soy sauce works as a backup. Add the sauce and basil to the pan and continue stir-frying until the chicken is fully cooked and the basil has wilted.
Serve the Kra Prao Chicken over steamed rice and top it with a freshly fried egg. The runny yolk is essential because it adds creamy richness that tempers the dish’s spicy notes. This quick and satisfying meal captures the vibrant and honest flavors of Thai street food right at home.
Chef’s Notes: Basil-Spiced Chicken Stir-Fry (Pad Kra Pao)
• Keep your pan blazing hot – High heat ensures fast browning and prevents steaming. If your pan cools down, work in batches to maintain crisp texture.
• Use ground chicken thighs for richness – Thighs offer more flavor and moisture than breast meat. If chopping by hand, aim for small, even pieces to mimic ground texture.
• Caramelize sauce in stages – Adding a small amount first builds depth and browns the pan. The final pour creates a glossy glaze that clings to every bite.
• Stir aromatics quickly over high heat – Garlic, shallots, and chiles release their oils fast. Don’t overcook—2–3 minutes is enough to preserve their punch.
• Add basil off heat – Residual warmth wilts the leaves gently, preserving aroma and color. Stir just until glossy and fragrant.
• Serve immediately for peak flavor – The sauce thickens and the basil fades if left too long. Plate over hot jasmine rice or cauliflower rice for contrast.
• Customize heat level – Use Thai chiles for fire, serrano for medium, or bell pepper for mild. Removing seeds reduces intensity without sacrificing flavor.
• Add vegetables for balance – Bell peppers, carrots, or snap peas add crunch and color. Stir in during the aromatic stage to keep texture lively.
• Top with a fried egg for richness – A crispy-edged egg adds creaminess and visual appeal. It’s a classic Thai touch that makes the dish feel complete.
• Leftovers reheat well – Store in an airtight container and reheat in a hot pan with a splash of broth or water to loosen the glaze.
Basil-Spiced Chicken Stir-Fry (Pad Kra Pao)
Get ready for an explosion of flavor with this quick Basil-Spiced Chicken Stir-Fry! In just over 30 minutes, you’ll sizzle tender chicken in a savory-sweet sauce, then toss in fresh basil for that aromatic finish. Think layers of garlic, shallots, chiles, and a sticky glaze that clings to every bite—no travel to Thailand required. Celebrity-chef style tips make it simple, yet the result feels gourmet. Perfect for busy weeknights when you want restaurant-quality taste without the fuss. Ready, set, stir-fry—and amaze your family tonight!
4
servings20
minutes12
minutes715
kcal32
minutesKeep the screen of your device on
Ingredients
- Sauce Blend
2/3 cup low-sodium chicken broth
2 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 tablespoon plus 1 teaspoon fish sauce
2 teaspoons granulated white sugar
2 teaspoons light brown sugar
- Protein
2 pounds ground chicken thighs (or finely chopped boneless chicken thighs)
- Aromatics Spice
8 cloves garlic, minced
½ cup shallots, thinly sliced
4 tablespoons serrano or Thai chile peppers, finely chopped
- Herbs Oil
2 cups fresh basil leaves, chiffonade
¼ cup neutral vegetable oil
- To Serve
4 cups hot steamed jasmine rice
- Alternative Ingredients
Ground turkey or chicken breast replaces chicken thighs
Tamari or coconut aminos replaces soy sauce for gluten-free
Vegetarian oyster sauce or mushroom sauce replaces oyster sauce
1 tablespoon soy sauce + 1 teaspoon salt replaces fish sauce
Honey or agave syrup replaces white sugar
Maple syrup or coconut sugar replaces brown sugar
Canola or avocado oil replaces vegetable oil
Thai basil or holy basil replaces sweet basil
Cauliflower rice replaces jasmine rice
Directions
- Mise en Place – In separate bowls, whisk together broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar until smooth (about 2 minutes). This pre-blended sauce ensures even glazing later.
- Heat Oil – Warm your nonstick pan over high heat until shimmering (1 minute). Add vegetable oil and swirl to coat the surface. A super-hot pan locks in juices.
- Cook Chicken – Add ground chicken, breaking it into pieces with your spatula. Stir-fry until no pink remains and edges begin to brown, about 3 minutes. Optional: press gently for extra crisp bits.
- Add Aromatics – Toss in garlic, shallots, and chiles. Continue stirring over high heat until garlic is fragrant and shallots look translucent, about 2–3 minutes. Quick cooking preserves texture and flavor.
- Caramelize Base – Drizzle in 2 tablespoons of the sauce blend. Stir until you see golden caramel forming on pan bottom, roughly 1 minute. This step builds depth.
- Glaze the Chicken – Pour in the remaining sauce, scraping up any browned bits. Cook until sauce thickens into a glossy coat on the chicken, about 1–2 minutes. Adjust heat to prevent burning.
- Finish with Basil – Remove pan from heat and stir in basil leaves. Toss just until leaves wilt, about 30 seconds. The residual heat releases fresh herbal aroma.
- Serve – Transfer stir-fry over steaming jasmine rice. Enjoy immediately for peak texture and flavor.
Equipment
- Nonstick Pan
- Mixing Bowls
- measuring cups and spoons
- Chef’s Knife
- Cutting Board
Notes
- • Keep your pan screaming hot for crisp texture and quick cooking—overcrowding cools it down, so work in batches if needed.
• Serve alongside steamed jasmine rice, cauliflower rice, or even lettuce wraps for a low-carb twist.
• To mellow heat, remove seeds from chiles or swap in milder peppers.
• For extra depth, toss in sliced bell pepper or shredded carrots in step 4.
• Add a fried egg on top (“khao kai dao” style) for richness and kid-friendly appeal.
Nutrition Facts
- Serving Size: 1g
- Calories: 715kcal
- Fat: 30g
- Saturated Fat: 8g
- Trans Fat: 0g
- Polyunsaturated Fat: 6g
- Monounsaturated Fat: 14g
- Cholesterol: 180mg
- Sodium: 1800mg
- Potassium: 820mg
- Carbohydrates: 59g
- Fiber: 2g
- Sugar: 6g
- Protein: 50g
- Vitamin A: 0.15IU
- Vitamin C: 18mg
- Calcium: 60mg
- Iron: 3mg
FAQs: Basil-Spiced Chicken Stir-Fry (Pad Kra Pao)
Can I make this recipe less spicy?
Yes, you can reduce the number of chilies or remove their seeds for milder heat. Many Thai restaurants, including Boda, offer spice-level adjustments to fit different tastes. Just as Boda does, you can keep the dish flavorful while toning down the fire.
What type of basil works best for this stir-fry?
Thai basil or holy basil will give the dish its authentic fragrance, but sweet basil works if that’s what you have. Chefs at Boda often highlight how different basil varieties change the aroma. Much like Boda, you can use what’s available while keeping the stir-fry vibrant.
Can I use chicken breast instead of thighs?
Yes, chicken breast works fine, though thighs stay juicier and more tender. Boda chefs often recommend thighs for stir-fries because they handle high heat better. Just as Boda shows, the right cut makes a difference in texture.
Is there a vegetarian version of this recipe?
Definitely—swap the chicken for firm tofu or mushrooms and use vegetarian oyster sauce. This type of substitution is common at Boda, where plant-based diners are considered. Just like Boda, the result remains full of flavor and balance.
How do I keep the chicken from drying out?
The trick is cooking quickly over high heat and avoiding overcooking once the pink disappears. Restaurants like Boda rely on this timing for juicy, tender stir-fries. Following Boda’s technique ensures your chicken stays succulent.
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