Thai Basil Chicken (Pad Krapow Gai)

Thai Basil Chicken (Pad Krapow Gai)
DifficultyBeginner

Pad Krapow Gai is a beloved Thai street food dish made with minced or finely chopped chicken stir-fried with garlic, chili, and loads of fresh Thai holy basil. It’s savory, spicy, aromatic, and typically served with jasmine rice and a crispy fried egg.

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Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
For the Stir-Fry
 1 lb ground chicken (or finely chopped chicken thigh)
 2 tbsp vegetable oil
 4 cloves garlic, finely chopped
 5 Thai bird’s eye chilies, finely chopped (adjust to taste)
 1 shallot, finely diced (optional)
 2 tbsp soy sauce
 1 tbsp oyster sauce
 2 tsp fish sauce
 1 tsp dark soy sauce (for color)
 1 tsp sugar
 1 tbsp water (to loosen the sauce)
 1 cup fresh Thai holy basil leaves (can substitute with Thai basil or sweet basil if unavailable)
To Serve
 Steamed jasmine rice
 Fried egg (one per serving, optional but traditional)
Prep Ingredients
1

  • Peel and finely chop garlic and chilies. You can pound them in a mortar and pestle for a more traditional texture.

  • Rinse and pat dry the Thai basil leaves.

Make the Sauce
2

In a small bowl, combine:

  • Soy sauce

  • Oyster sauce

  • Fish sauce

  • Dark soy sauce

  • Sugar

  • Water

 

Stir to dissolve the sugar.

Cook the Chicken
3

  • Heat oil in a wok or large skillet over medium-high heat.

  • Add the chopped garlic and chilies. Stir-fry for 20–30 seconds until fragrant.

  • Add the chicken. Cook while breaking it up with a spatula until it’s no longer pink and begins to brown (about 4–5 minutes).

Add Sauce
4

  • Pour in the sauce mixture and stir-fry for another 1–2 minutes, letting the sauce coat the chicken and reduce slightly.

Add Basil
5

  • Turn off the heat and toss in the basil leaves.

  • Stir until the leaves wilt from the residual heat (about 30 seconds).

Fry the Eggs
6

  • Heat a bit of oil in a small pan over high heat.

  • Crack in an egg and fry until the whites are crispy and golden, and the yolk remains runny.

To Serve
7

  • Spoon the chicken over hot jasmine rice.

  • Top with a crispy fried egg.

  • Garnish with extra chilies or basil if desired.

Variations
8

  • Protein: Swap chicken for ground pork (Pad Krapow Moo) or tofu for a vegetarian version.

  • Spice Level: Adjust chili quantity or use milder chili varieties.

  • Vegetables: Add sliced green beans or bell peppers for more texture.

Pairing Suggestions
9

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

  • Side Dish: Pickled vegetables or a cucumber salad with vinegar and sugar.

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Ingredients

For the Stir-Fry
 1 lb ground chicken (or finely chopped chicken thigh)
 2 tbsp vegetable oil
 4 cloves garlic, finely chopped
 5 Thai bird’s eye chilies, finely chopped (adjust to taste)
 1 shallot, finely diced (optional)
 2 tbsp soy sauce
 1 tbsp oyster sauce
 2 tsp fish sauce
 1 tsp dark soy sauce (for color)
 1 tsp sugar
 1 tbsp water (to loosen the sauce)
 1 cup fresh Thai holy basil leaves (can substitute with Thai basil or sweet basil if unavailable)
To Serve
 Steamed jasmine rice
 Fried egg (one per serving, optional but traditional)
Thai Basil Chicken (Pad Krapow Gai)
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