Whip up Thai Basil Chicken (Pad Krapow Gai) in just 20 minutes! This bold, spicy stir-fry is bursting with authentic flavor—perfect for weeknight dinners or Thai food cravings.
⭐ Why This Recipe Rocks
✔ Authentic “wok hei” (breath of the wok) flavor at home
✔ Adjustable spice level – from mild to Thai-hot
✔ Uses either chicken or tofu
Yields: 2 servings
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1-2 Thai chilies, thinly sliced (adjust to your spice preference)
- 1 pound ground chicken
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce (optional, but recommended)
- 1 teaspoon sugar
- ½ cup Thai basil leaves
- 2 cooked jasmine rice, for serving
- 2 fried eggs (optional), for serving
- Lime wedges (optional), for serving
Instructions:
Step 1: Prepare the Aromatics
- I will generate an image showing minced garlic and thinly sliced red Thai chilies in a small bowl.
Step 2: Cook the Garlic and Chilies
- I will generate an image showing vegetable oil heating in a wok or skillet, with minced garlic and sliced chilies being added to the hot oil. You can see some sizzle and the beginning of the aromatics releasing their fragrance.
Step 3: Cook the Ground Chicken
- I will generate an image showing ground chicken being added to the wok with the garlic and chilies. The chicken is starting to brown and break apart as it cooks.
Step 4: Season the Chicken
- I will generate an image showing fish sauce, soy sauce, oyster sauce, and sugar being added to the cooked ground chicken in the wok. The sauces are coating the chicken, and it’s starting to take on a richer color.
Step 5: Add Thai Basil
- I will generate an image showing fresh Thai basil leaves being added to the chicken mixture in the wok. The basil leaves are bright green and will wilt slightly upon contact with the heat.
Step 6: Stir and Combine
- I will generate an image showing the Thai basil leaves being stirred into the chicken mixture, evenly distributing them throughout the dish. The basil has wilted and released its aroma.
Step 7: Serve
- I will generate an image showing a serving of Thai Basil Chicken spooned over a bed of fluffy jasmine rice on a plate. A fried egg with a runny yolk is placed on top of the chicken, and a lime wedge is on the side.
💡 Bangkok Street Food Secrets
✔ Holy basil substitute: Italian basil + 1 mint leaf per cup
✔ No work? Cast-iron skillet on highest heat
✔ Extra umami: Add ½ tsp MSG (common in Thailand)
🍽️ Serving Tradition
- With crispy pork rinds (kab moo)
- Side of cucumber slices (cooling contrast)
- Iced Thai tea to balance the heat
🌡️ Storage
- Fridge: 2 days (best fresh)
- Freeze: Not recommended (basil turns black)
📊 Nutrition (Per Serving with Rice)
Calories: 450 | Protein: 35g | Carbs: 40g
Enjoy your delicious homemade Thai Basil Chicken!
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