Thai Basil Chicken (Pad Krapow Gai)

Thai Basil Chicken (Pad Krapow Gai)
DifficultyBeginner
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This stir-fried chicken dish is spicy, garlicky, and fragrant with the unmistakable aroma of Thai holy basil (or Thai sweet basil if substituted). Cooked quickly over high heat, it’s typically served with steamed jasmine rice and topped with a crispy-edged fried egg for the perfect weeknight meal.

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Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
For the Stir-Fry
 1 lb ground chicken (or finely chopped chicken thighs)
 1 tbsp neutral oil (vegetable or peanut oil)
 4 cloves garlic, minced
 2 Thai bird’s eye chilies, finely chopped (adjust to taste)
 2 tbsp soy sauce
 1 tbsp fish sauce
 1 tsp dark soy sauce (for color, optional)
 1 tsp sugar
 ½ small onion, sliced (optional)
 1 cup fresh Thai basil leaves (holy basil preferred, sweet Thai basil is fine)
For Serving
 Steamed jasmine rice
 2 eggs (optional, for frying)
 Extra chili or lime wedges, for garnish
Prep Your Ingredients
1

  1. Mince garlic and chilies, slice onion (if using), and wash basil leaves.

  2. Mix sauces in a small bowl:

    • 2 tbsp soy sauce

    • 1 tbsp fish sauce

    • 1 tsp sugar

    • (Optional: 1 tsp dark soy sauce for color)

Stir-Fry the Chicken
2

  1. Heat a wok or large skillet over medium-high heat. Add oil.

  2. Sauté garlic and chilies for about 30 seconds until fragrant.

  3. Add the ground chicken and break it apart with a spatula. Stir-fry until no longer pink (~4–5 min).

  4. Add onion if using and cook 1 more minute.

  5. Pour in the sauce mixture. Stir-fry for another 2–3 minutes until sauce is absorbed and chicken is slightly caramelized.

Add the Basil
3

  1. Turn off the heat and immediately stir in the Thai basil leaves.

  2. Let the residual heat wilt the basil—it should stay bright and aromatic.

Optional Fried Egg (Thai Style)
4

  1. In a small pan, heat 2–3 tbsp oil over high heat.

  2. Crack in the egg and fry until the edges are crispy and the yolk is still runny (about 1–2 minutes).

  3. Remove and drain on paper towel.

Plate & Serve
5

  1. Serve the basil chicken over a bed of steamed jasmine rice.

  2. Top with a crispy fried egg, a few chili slices, and a lime wedge if desired.

Tips for Success
6

  • Holy basil adds authentic peppery flavor, but Thai sweet basil is a great substitute.

  • Use high heat and cook quickly to preserve aroma and texture.

  • Want it saucier? Add 1–2 tbsp chicken broth with the sauce.

Variations
7

  • Swap chicken for ground pork, shrimp, or tofu.

  • For gluten-free: use tamari or coconut aminos instead of soy sauce.

  • Add green beans or bell peppers for a veggie boost.

Suggested Pairing
8

  • Drink with: Thai iced tea, crisp lager, or sparkling water with lime

  • Serve with: Cucumber salad or a side of stir-fried morning glory (pak boong)

  • Great for: Quick dinners, Thai food nights, flavorful meal prep

Ingredients

For the Stir-Fry
 1 lb ground chicken (or finely chopped chicken thighs)
 1 tbsp neutral oil (vegetable or peanut oil)
 4 cloves garlic, minced
 2 Thai bird’s eye chilies, finely chopped (adjust to taste)
 2 tbsp soy sauce
 1 tbsp fish sauce
 1 tsp dark soy sauce (for color, optional)
 1 tsp sugar
 ½ small onion, sliced (optional)
 1 cup fresh Thai basil leaves (holy basil preferred, sweet Thai basil is fine)
For Serving
 Steamed jasmine rice
 2 eggs (optional, for frying)
 Extra chili or lime wedges, for garnish
Thai Basil Chicken (Pad Krapow Gai)
IngredientsDirections
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