Thai Recipe Ingredients for Pad Kra Pao Chicken

Pad kra pao is a Thai stir-fry of ground chicken, garlic, chilies, savory sauces, and fragrant holy basil, usually served with rice. It comes together quickly in a hot pan, and its balance of salty, sweet, spicy, and herbal flavors makes it satisfying without a complicated ingredient list; home and regional versions vary.

Ingredients

1 lb (454 g) ground chicken
2 cups (40 g) loosely packed Thai holy basil leaves, rinsed and thoroughly dried; Thai basil is a practical substitute
5 large garlic cloves (about 15 g), peeled
2–4 Thai bird’s-eye chilies (about 5–10 g), stems removed; use fewer for a milder stir-fry
1 small shallot (about 40 g), peeled and thinly sliced
1 tablespoon (15 ml) neutral cooking oil, such as canola or rice bran oil
1 tablespoon (15 ml) fish sauce
1 tablespoon (15 ml) oyster sauce
2 teaspoons (10 ml) light soy sauce
1 teaspoon (4 g) granulated sugar
2 tablespoons (30 ml) water
4 servings cooked jasmine rice, about 4 cups (640 g), for serving
1 lime, cut into wedges (about 2 tablespoons/30 ml juice), for serving if desired

Instructions

Prepare everything before heating the pan, since the stir-fry cooks quickly. Pick the basil leaves from any tough stems, rinse them, and dry them well; wet leaves can make the hot oil spit and cool the pan. Crush or finely chop the garlic and chilies together. For a gentler heat, remove some or all of the chili seeds, or start with two chilies and add more only if you like.
Stir the fish sauce, oyster sauce, soy sauce, sugar, and water together in a small bowl until the sugar begins to dissolve. Set the sauce beside the stove. Have the sliced shallot, ground chicken, basil, and cooked rice ready as well. Mixing the sauce first prevents a rushed search for bottles while the chicken is cooking.
Set a large wok or heavy skillet over high heat for about 1 minute, then add the oil and swirl to coat the cooking surface. Add the garlic-chili mixture and shallot. Stir constantly for about 30 seconds, just until fragrant. Do not let the garlic turn dark brown; scorched garlic can make the whole dish taste bitter.
Add the ground chicken and spread it across the pan. Leave it undisturbed for about 30 seconds so it starts to brown, then break it into small pieces with a spatula and stir-fry for 6–8 minutes. If the pan is small, cook in two batches so the meat sears instead of releasing liquid and steaming. Check the thickest pieces with a food thermometer: ground poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C).
Pour the prepared sauce around the pan and toss it through the chicken for about 1 minute, scraping up any browned bits. The sauce should lightly coat the meat rather than pool at the bottom. If the pan looks dry before the chicken is cooked through, add 1 tablespoon (15 ml) water; if it looks watery, keep stir-frying briefly until the extra moisture evaporates.
Turn off the heat and add the basil. Toss for 20–30 seconds, just until the leaves wilt and release their aroma; prolonged cooking dulls their fragrance. Taste a small bite and adjust with a few drops of fish sauce for saltiness, a pinch of sugar for balance, or sliced fresh chili for more heat. Spoon over hot jasmine rice and serve promptly, with lime wedges if desired.

Tips

Choose basil with the flavor in mind. Holy basil, called bai krapao in Thai, has a peppery, slightly clove-like aroma and is the traditional choice. It can be difficult to find outside Thai or Southeast Asian markets. Thai basil is the easiest substitute and brings a sweeter anise note; Italian sweet basil works in a pinch but tastes softer and less peppery. Add either substitute at the very end.
Control the heat deliberately. Bird’s-eye chilies are small but potent, and their heat varies. Two make a lively dish for many cooks; four can be quite hot. If you are unsure, crush one chili into the aromatics and serve extra sliced chili at the table. Wear gloves if handling several chilies, and avoid touching your eyes.
Keep the pan hot, but do not overcrowd it. A broad wok or skillet gives moisture room to evaporate and helps the chicken brown. If the meat releases a lot of liquid, maintain high heat and let it cook off; draining away all the liquid can also remove flavor. For a smaller pan, browning in batches is more reliable.
Adjust the sauce with care. Fish sauce, oyster sauce, and soy sauce all contribute salt, so do not add extra salt before tasting. Brands differ in saltiness and sweetness. Make only small adjustments after the chicken is cooked, and remember the plain rice softens the overall intensity.

Serving Suggestions

Serve the chicken immediately over hot jasmine rice, which absorbs the savory sauce and balances the chilies. Thai-style jasmine rice is a natural pairing, but any freshly cooked long-grain rice works. For a more substantial meal, add a simple cucumber salad or sliced cucumber and lime on the side; cool, crisp vegetables contrast with the warm, peppery stir-fry without competing with the basil.

A fried egg is a popular topping in many versions of pad kra pao. If you add one, cook it separately in a lightly oiled pan and use a food thermometer to ensure the egg dish reaches 160°F (71°C), the USDA FSIS safe minimum. You can also put lime wedges and extra chilies on the table so each person can adjust their plate. Keep the rice and stir-fry separate until serving if you expect leftovers.

Variations

Use another protein: Ground pork is a common alternative and has a richer flavor; cook ground pork to 160°F (71°C), checking with a food thermometer. Ground turkey can replace the chicken, but it must also reach 165°F (74°C). Crumbled firm tofu works for a meat-free version: press it first, crumble it into the pan, and brown it well before adding the sauce. Tofu will be less juicy, so add a spoonful of water if needed.

Make it less spicy or more spicy: For a mild family-style pan, use one seeded chili or omit the chilies and offer sliced chili separately. To make it hotter, add another bird’s-eye chili or a small spoonful of chili flakes. Increasing chili gradually is easier than trying to reduce the heat once it is mixed through the chicken.

Adapt the sauces: If oyster sauce is unavailable, use a vegetarian mushroom stir-fry sauce in the same amount; it gives a similar savory sweetness, though the flavor will be slightly different. For a vegetarian dish, choose a mushroom sauce and replace fish sauce with soy sauce or a vegetarian fish-sauce alternative. The result will not taste exactly like the classic version, so taste and adjust the balance at the end.

Add vegetables: Thinly sliced green beans, bell pepper, or long beans can make the pan more colorful and add crunch. Stir-fry firm vegetables after the aromatics and before adding the chicken, giving them a few minutes to soften while remaining crisp. Add delicate vegetables only near the end so they do not turn limp or dilute the sauce.

Storage and Reheating

Refrigerate cooked chicken within 2 hours of cooking, in a shallow airtight container. It keeps for 3–4 days in the refrigerator. If storing rice too, cool and refrigerate it promptly in a separate shallow container; do not leave cooked rice sitting at room temperature while the meal is served for a long time. Keeping the rice separate also helps preserve its texture.

Reheat only the portion you plan to eat. Warm the chicken in a skillet over medium heat with a splash of water, stirring until steaming hot throughout, or microwave it in a covered microwave-safe dish, stirring halfway through. Leftovers must reach 165°F (74°C) when checked with a food thermometer, in line with USDA FSIS guidance. Reheat rice until steaming hot as well. Freeze portions in airtight containers for up to 2–3 months for best quality; thaw in the refrigerator before reheating.

Frequently Asked Questions

What does pad kra pao mean?

Pad means stir-fried, and kra pao refers to holy basil. The name describes the defining herb in this Thai-style stir-fry. Some restaurants and home cooks use Thai basil or another variety when holy basil is not available, so the exact flavor can vary.

Can I make pad kra pao without a wok?

Yes. A large, heavy skillet works well as long as it can hold the chicken in a fairly even layer. Let it heat before adding the oil, and cook in batches if necessary. A crowded pan traps steam and makes browning harder, but the dish will still be flavorful if the meat cooks through safely.

Where can I buy holy basil?

Look in Thai or Southeast Asian grocery stores, especially where fresh herbs are sold. Availability depends on location and season. If you cannot find holy basil, use Thai basil for a sweet, anise-like aroma, or Italian basil for a milder result; neither tastes identical, but both make a useful home-cooking substitute.

Can I prepare the sauce ahead?

Yes. Stir the fish sauce, oyster sauce, soy sauce, sugar, and water together up to a day ahead, cover, and refrigerate. Stir it again before using because the sugar may settle. Keep the raw chicken refrigerated separately, and prepare the garlic, chilies, and basil close to cooking time for the freshest aroma.

Why is my stir-fry watery?

Common causes include a pan that is not hot enough, too much chicken in the pan, or wet basil added before the chicken finishes cooking. Use a broad hot skillet, dry the basil thoroughly, and brown the chicken in batches if needed. A little moisture from the sauce is normal; keep tossing until it lightly coats the meat.

Can I make this recipe gluten-free?

Often, but check each sauce label. Use gluten-free soy sauce or tamari and confirm that the oyster sauce and fish sauce are labeled gluten-free, since ingredients and manufacturing practices vary. Keep the quantities the same at first, then taste before adding more because different sauce brands can vary in saltiness.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).