Bring the bold, spicy flavors of Thailand to your kitchen with this authentic Thai Basil Chicken (Pad Krapow Gai) recipe! Made with ground chicken, garlic, Thai chilies, and lots of fragrant holy basil, this classic street food dish is savory, fiery, and packed with umami. Served over jasmine rice and topped with a crispy fried egg, it’s a fast, satisfying meal that’s ready in just 20 minutes—no takeout required!
⭐ 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: 10 minutes
Cook time: 15 minutes
Ingredients:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 small red chili, 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
- 1/2 cup Thai basil leaves
- Cooked jasmine rice, for serving
- Fried egg (optional), for serving
Instructions:
Step 1: Gather your ingredients.
Step 2: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sliced chili. Stir-fry for about 30 seconds, until fragrant. Be careful not to burn the garlic.
Step 3: Add the ground chicken to the wok. Use a spatula to break it up into smaller pieces. Cook until the chicken is no longer pink.
Step 4: Pour in the fish sauce, soy sauce, oyster sauce (if using), and sugar. Stir well to combine and coat the chicken evenly. Cook for another 2-3 minutes, allowing the sauce to slightly thicken.
Step 5: Remove the wok from the heat and stir in the Thai basil leaves. The heat from the chicken will wilt the basil and release its fragrant aroma.
Step 6: Serve the Thai Basil Chicken immediately over cooked jasmine rice. Top with a fried egg, if desired.
💡 Bangkok Street Food Secrets
✔ Holy basil substitute: Italian basil + 1 mint leaf per cup
✔ No work? Cast-iron skillet on the 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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