Thai Basil Chicken Recipe (Pad Kra Pao)

Thai basil chicken, or pad kra pao, is a Thai stir-fry of ground chicken, garlic, chiles, and fragrant basil, usually served over jasmine rice. A quick savory sauce and a very hot pan give it bold flavor without a long ingredient list, while the chile level is easy to adjust.

Ingredients

1½ cups (300 g) jasmine rice
2 cups (475 ml) water, for the rice
1 lb (450 g) ground chicken
5 garlic cloves (about 15 g), peeled
2–4 Thai bird’s-eye chiles (about 6–12 g), stems removed; use fewer for milder heat
2 tablespoons (30 ml) neutral oil, such as canola or rice bran oil
1½ tablespoons (22 ml) fish sauce
1 tablespoon (15 ml) oyster sauce
1 tablespoon (15 ml) light soy sauce
2 tablespoons (30 ml) water, for the stir-fry sauce
1 teaspoon (4 g) granulated sugar
1½ cups (about 20 g) loosely packed Thai holy basil leaves, picked from thick stems
1 lime (about 60 g), cut into wedges, for serving

Instructions

Rinse and start the rice. Put the jasmine rice in a bowl, cover it with cool water, swish the grains with your fingers, and drain. Repeat two or three times, until the water is less cloudy. Transfer the rice and 2 cups (475 ml) water to a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then cover and turn the heat to low. Simmer gently for 12–15 minutes, until the water is absorbed. Turn off the heat and leave the pan covered for 10 minutes. Fluff with a fork just before serving.
Make the sauce. While the rice cooks, stir together the fish sauce, oyster sauce, light soy sauce, 2 tablespoons water, and sugar in a small bowl. Mixing the sauce before the pan gets hot makes the quick stir-fry easier to manage and helps distribute the sugar evenly.
Crush the aromatics. Use a mortar and pestle to pound the garlic and chiles into a coarse, fragrant paste. If you do not have a mortar, finely chop the garlic and chiles together with a knife. Wear gloves when handling a large amount of chiles, and wash your hands and cutting board afterward. Keep the paste chunky rather than turning it into a wet puree.
Brown the chicken. Set a large wok or heavy skillet over high heat until hot. Add the oil, then the garlic-chile mixture. Stir for about 15–20 seconds, just until fragrant; do not let the garlic turn dark brown. Add the ground chicken and break it into small pieces with a spatula. Stir-fry for 5–7 minutes, moving the chicken around the hot pan, until no pink remains. Check the thickest pieces in several spots with a food thermometer: ground poultry must reach 165°F (74°C), the USDA FSIS safe minimum internal temperature.
Season and finish. Pour the prepared sauce around the pan and toss it through the chicken for 1–2 minutes, until the liquid is hot and lightly coats the meat. Turn off the heat, add the Thai basil leaves, and toss until they wilt from the residual heat, about 20–30 seconds. Taste a small bite; add a little more fish sauce for saltiness or a splash of water if the sauce tastes too concentrated. Serve right away over the rested rice with lime wedges.

Tips

Control the heat before cooking. Thai bird’s-eye chiles can vary considerably in strength. Start with one or two for a gentler dish, or remove the seeds and pale inner ribs for less heat. You can also leave out the chiles and pass sliced fresh chiles at the table. The garlic and basil still make a flavorful stir-fry without them.

Use a hot, wide pan. A wok is traditional and convenient, but a broad skillet works well. If the chicken sits in a crowded pile, it releases moisture and steams instead of browning. Use a pan large enough to spread the meat out; if yours is small, cook the chicken in two batches, then return it all to the pan to add the sauce.

Know your basil options. Thai holy basil, also called kra pao, has a peppery, clove-like aroma and is the most characteristic choice. It can be difficult to find outside Thai or Southeast Asian grocery stores. Thai sweet basil is a useful, more licorice-scented substitute; Italian basil is milder and makes a pleasant but noticeably different dish. Add either substitute at the end, just as directed.

Balance salty sauces carefully. Fish sauce, oyster sauce, and soy sauce all bring salt, and brands differ. Measure them rather than pouring straight from the bottle. For a vegetarian version, use vegetarian mushroom “oyster” sauce and replace fish sauce with a little extra soy sauce; the result will be less briny and have a different savory depth.

Serving Suggestions

Serve the chicken hot over freshly steamed jasmine rice, with lime wedges on the side. The rice softens the savory, salty sauce and gives the basil and chile mixture a mild base. A crisp cucumber salad or sliced cucumber offers a cool contrast, while a simple plate of blanched or stir-fried greens rounds out the meal without competing with the strong aroma of the basil.

For a more traditional street-food-style presentation, keep the rice and chicken together on the plate and add a fried egg if you like. Cook the egg until the white is fully set and the yolk is cooked to your preference; for an egg dish, the USDA FSIS safe minimum is 160°F (71°C). If you prefer a fully cooked yolk, cover the pan briefly so the top sets. A little extra fish sauce or sliced chile can be served separately, letting each person adjust their own plate.

Variations

Make it with tofu. Replace the chicken with 14 oz (400 g) firm or extra-firm tofu, drained and cut into small cubes or crumbled. Pat it dry, then brown it in the hot oil before adding the sauce. Tofu takes on less of the meat’s savory flavor, so vegetarian oyster sauce and a small extra splash of soy sauce can help. Check that the sauce itself is vegetarian if that matters to your meal.

Try another protein. Ground pork is a common alternative; cook it to 160°F (71°C), the USDA FSIS safe minimum for ground meat. Ground turkey works too, but because it is poultry, cook it to 165°F (74°C). For either option, avoid overloading the pan and use a thermometer rather than relying only on color.

Use a different chile. If Thai bird’s-eye chiles are unavailable, use a small amount of minced serrano chile. Serranos are often less fiery, so add them gradually and taste the cooked sauce before adding more. Dried chile flakes can work in a pinch, although they contribute less of the fresh, sharp aroma of the original.

Adjust the sweetness or sauce. Some cooks prefer a slightly sweeter, glossier stir-fry; add another ½ teaspoon (2 g) sugar if that suits your taste. For a lighter coating, add a tablespoon or two of water. Avoid adding a large amount of extra sauce at once: too much liquid can make the chicken watery and dull the concentrated garlic-basil flavor.

Storage and Reheating

For food safety, refrigerate the chicken and rice within 2 hours of cooking, dividing them into shallow, covered containers so they cool promptly. Keep the chicken and rice separate if convenient; this makes it easier to reheat each portion evenly. Refrigerated cooked chicken and rice are best used within 3–4 days. Do not leave either on the counter overnight, and discard food that has been left at room temperature for more than 2 hours.

Reheat only the portion you plan to eat. Warm the chicken in a skillet over medium heat with a tablespoon of water, stirring until steaming hot, or microwave it covered in short intervals, stirring between intervals. Reheat rice with a small splash of water and keep it covered so it does not dry out. Check leftovers with a food thermometer; reheated food should reach 165°F (74°C). Add fresh basil after reheating if you have some, since stored basil loses its bright aroma. You can freeze portions in airtight freezer-safe containers for up to 2–3 months for best quality; thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What does pad kra pao mean?
Pad means stir-fried, and kra pao refers to holy basil. The dish is widely known as Thai basil chicken in English, though recipes and spellings vary. Some versions use pork or another protein, and the seasoning can differ by cook and region; this recipe is one practical home-style version rather than a claim that there is only one correct formula.

Can I make this without a wok?
Yes. Use the largest heavy skillet you have and preheat it well before adding the oil. A skillet may not hold heat quite like a wok, so cook in batches if the meat seems crowded. The important part is to keep the chicken moving and let excess moisture evaporate rather than turning the stir-fry into a simmer.

Is Thai basil the same as holy basil?
Not always. “Thai basil” is often used loosely in English for more than one basil variety. Thai holy basil is the herb traditionally associated with pad kra pao, while Thai sweet basil has a sweeter, anise-like aroma. If the package is simply labeled Thai basil, it will still work, but its flavor may be different from holy basil.

How can I make the dish less salty?
Choose lower-sodium soy sauce if available, and begin with the measured sauce rather than adding extra fish sauce at the end. Serve lime wedges so diners can brighten their portion without adding salt. If the finished chicken tastes too salty, toss in a tablespoon of water and serve it with a generous amount of plain rice.

Can I prepare the ingredients ahead?
Yes. Measure the sauces, wash and dry the basil, and chop the garlic and chiles several hours ahead. Keep the basil in a covered container in the refrigerator and the chopped aromatics in a separate container. For the freshest flavor, cook the chicken shortly before serving; the stir-fry takes only a few minutes once the pan is hot.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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