Thai Basil Chicken, or Pad Krapow Gai, is a fiery and fragrant stir-fry dish that bursts with the bold flavors of garlic, chili, and Thai holy basil. It’s one of the most popular street foods in Thailand, and once I made it at home, I understood why. The combination of spicy, savory, and slightly sweet notes over a bed of hot jasmine rice makes this dish absolutely irresistible.
Why You’ll Love This Recipe
I love how quick and satisfying this recipe is—it comes together in less than 30 minutes, yet it tastes like something that’s been simmering for hours. It uses simple ingredients I can find at any Asian market (and many regular supermarkets), and it’s easy to adjust the spice level depending on how much heat I can handle. The Thai basil adds a fresh, peppery flavor that makes this dish stand out from any other stir-fry I’ve tried.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound ground chicken
4 cloves garlic, minced
3 Thai chilies, finely chopped (adjust to taste)
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 teaspoon sugar
1/4 cup water
1 cup Thai holy basil leaves, loosely packed
Steamed jasmine rice, for serving
Optional: Fried egg, for topping
Directions
I start by heating the vegetable oil in a wok or large skillet over medium-high heat.
I add the garlic and Thai chilies, stir-frying them for about 30 seconds until fragrant.
Then I toss in the ground chicken and break it apart with a spatula, cooking it until it’s no longer pink, around 5 to 7 minutes.
I stir in the soy sauce, oyster sauce, fish sauce, and sugar. I let everything combine and cook for another 1 to 2 minutes.
I add the water to loosen things up and make a bit of sauce.
Finally, I toss in the Thai basil and stir until it wilts, about 30 seconds.
I serve it hot over jasmine rice, often topping it with a crispy fried egg for extra richness.
Servings and timing
This recipe serves 2 to 3 people and takes about 25 minutes total—5 minutes for prep and 20 minutes for cooking.
Variations
Sometimes I swap the ground chicken for ground turkey depending on what I have in the fridge. If I can’t find Thai holy basil, I use regular Thai basil or even Italian basil in a pinch (though the flavor is slightly different). For a vegetarian version, I use crumbled tofu or plant-based meat alternatives and skip the fish sauce or use a vegan version. Adding green beans or bell peppers gives it a bit more texture and color.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I usually use a skillet over medium heat to keep the texture nice, but the microwave works well too if I’m in a rush. I sometimes add a splash of water or soy sauce while reheating to freshen it up.
FAQs
What kind of basil should I use for Pad Krapow Gai?
I use Thai holy basil for the most authentic flavor. It has a distinct peppery taste that sets this dish apart. If I can’t find it, Thai basil or sweet basil works as a substitute.
Can I make this dish less spicy?
Yes, I often reduce the number of Thai chilies or swap them for a milder chili if I’m not in the mood for too much heat. Removing the seeds can also tone down the spiciness.
Can I use chicken breast instead of ground chicken?
Absolutely. I’ve chopped chicken breast or thighs into small pieces when I didn’t have ground chicken. It still tastes delicious and gives a slightly different texture.
Is Pad Krapow Gai gluten-free?
It can be! I use gluten-free soy sauce and make sure my oyster and fish sauces are gluten-free. Always double-check the labels to be sure.
Can I freeze Thai Basil Chicken?
I prefer eating it fresh, but I have frozen it before. I let it cool completely, then store it in a freezer-safe container for up to a month. When reheating, I thaw it overnight and heat it in a skillet to bring it back to life.
Conclusion
Pad Krapow Gai is one of those dishes I turn to when I want something bold, quick, and satisfying. It’s easy to make at home, customizable to my tastes, and always hits the spot. Whether I’m serving it with rice, topping it with a fried egg, or adjusting the spice level, this Thai basil chicken stir-fry never fails to impress.
Thai Basil Chicken (Pad Krapow Gai) is a bold and spicy Thai street food favorite featuring ground chicken stir-fried with garlic, chilies, and Thai holy basil, served over jasmine rice and often topped with a fried egg.
Ingredients
1 pound ground chicken
4 cloves garlic, minced
3 Thai chilies, finely chopped (adjust to taste)
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 teaspoon sugar
1/4 cup water
1 cup Thai holy basil leaves, loosely packed
Steamed jasmine rice, for serving
Optional: Fried egg, for topping
Instructions
Heat vegetable oil in a wok or large skillet over medium-high heat.
Add minced garlic and Thai chilies, stir-fry for about 30 seconds until fragrant.
Add ground chicken, breaking it apart with a spatula, and cook until no longer pink, about 5-7 minutes.
Stir in soy sauce, oyster sauce, fish sauce, and sugar. Cook for another 1-2 minutes.
Add 1/4 cup of water to create a sauce and stir well.
Add Thai basil leaves and stir until wilted, about 30 seconds.
Serve hot over steamed jasmine rice, optionally topped with a fried egg.
Notes
Adjust chili quantity to control spice level.
Substitute ground chicken with ground pork, turkey, or tofu for variations.
If Thai holy basil is unavailable, use Thai basil or Italian basil.
For a vegetarian version, use plant-based meat and vegan fish sauce.
Add green beans or bell peppers for extra texture and color.
