If there’s one dish I can never get enough of, it’s this fiery, fragrant, and ridiculously satisfying Thai Basil Chicken, also known as Pad Krapow Gai. It’s one of those recipes that hits all the right notes—salty, spicy, just a touch sweet, and packed with the deep, herbal flavor of Thai holy basil. And the best part? You can have it on the table in just about 20 minutes, start to finish.
The first time I made this, I had a serious case of takeout fatigue and a bunch of basil sitting in the fridge begging to be used. I was craving something bold and comforting but didn’t want to wait 45 minutes for delivery. This dish totally delivered—quick, easy, and so full of flavor it had me doing a happy dance in my kitchen. If you’re a fan of Thai takeout but want something a little fresher (and faster), this is the recipe for you.
Let’s dive into the magic that is Pad Krapow Gai and get you one step closer to your new favorite go-to dinner.
Why You’ll Love This Recipe
Fast & fuss-free: Ready in 20 minutes—perfect for busy weeknights.
Customizable heat: Dial the chilies up or down to your liking.
Better than takeout: Fresh ingredients, bold flavors, and no mystery oil.
Meal-prep friendly: Keeps well in the fridge for leftovers or meal planning.
Ingredients You’ll Need
Here’s a quick look at what makes this dish shine:
Ground chicken – Lean and perfect for soaking up all the flavors.
Garlic & Thai chilies – These two start the flavor party with a serious punch.
Oyster sauce, soy sauce & fish sauce – This trio brings savory umami depth.
Sugar – Just a touch to balance out the saltiness.
Onion (optional) – Adds sweetness and texture if you like a bit of crunch.
Thai holy basil – The star of the show. Peppery, aromatic, and essential. (Substitute with Thai basil if you can’t find it.)
Jasmine rice – Soft and fluffy, it’s the perfect base to soak up all that saucy goodness.
Fried egg (optional) – That crispy edge and runny yolk take it over the top.
Let’s Get Cooking!
STEP 1: Sauté the Garlic and Chilies
Start by heating 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Once the oil is hot, add your 4 cloves of minced garlic and 3 finely chopped Thai bird chilies (or red chilies—whatever heat level you prefer). Stir-fry for about 30 seconds, just until they become fragrant.
That sizzle and aroma? That’s the flavor base waking up, and it smells incredible.
STEP 2: Cook the Chicken
Next, add 1 pound of ground chicken to the pan. Use a spatula to break it apart as it cooks. Keep it moving around in the pan and let it cook for about 6 to 8 minutes, or until it’s no longer pink and starts to brown just a bit. That browning adds flavor, so don’t skip this part!
You’ll notice the chicken starting to absorb all those garlicky, spicy oils—it’s already looking and smelling delicious.
STEP 3: Add the Sauces and Optional Onion
Time to layer in the rest of the flavor. Stir in:
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
Mix everything really well to coat the chicken evenly. If you’re using sliced onion, toss that in now and let it cook for another 2 to 3 minutes until the onions are just softened.
This is when the dish really starts to resemble what you’d find at your favorite Thai street food stall—saucy, savory, and so full of life.
Pad Krapow Gai (Thai Basil Chicken) – The Final Steps and Pro Tips
Now that your chicken is perfectly cooked and coated in that rich, umami-packed sauce, it’s time to finish things off with the signature ingredient that gives this dish its unmistakable flavor—Thai holy basil. This is where the magic really happens. The bold, peppery notes of the basil mingle with the savory, garlicky chicken to create something truly irresistible.
But before we get to that, let’s wrap up the cooking process and talk about a few ways you can tweak this recipe to fit your tastes. Whether you like it extra spicy, prefer a milder version, or want to try a vegetarian take, there’s plenty of room to make this dish your own.
STEP 4: Add the Thai Basil
Turn off the heat completely before adding your handful of Thai holy basil leaves. You want to stir them in while the pan is still hot, but not actively cooking. The residual heat will wilt the basil just enough to release its fragrance without overcooking it.
Toss the leaves gently through the chicken until they’re fully wilted and evenly distributed. You’ll notice the aroma change instantly—it’s one of those smells that makes you stop and take a deep breath.
If you don’t have Thai holy basil, don’t worry. Thai basil (the kind with purple stems and a slightly sweet, anise-like flavor) works well as a substitute. Even regular basil can do in a pinch, though it won’t have quite the same depth of flavor.
STEP 5: Serve It Up
Scoop generous portions of the hot Thai basil chicken over a bed of steamed jasmine rice. If you really want to take it to the next level, top each bowl with a crispy fried egg. The golden, lacy edges and soft, runny yolk are the perfect contrast to the spicy chicken.
Pro tip: To get those crispy egg edges, heat oil in a small non-stick pan until it’s very hot, crack in the egg, and let it sizzle without moving it. The edges will bubble and crisp up beautifully while the yolk stays tender.
And that’s it—your homemade Pad Krapow Gai is ready to devour.
Helpful Tips and Variations
Choose your protein: While ground chicken is the classic choice, you can easily swap in ground turkey, pork, or even crumbled tofu for a vegetarian option.
Adjust the heat: Thai bird chilies are fiery! Use fewer for a milder dish or swap them with red Fresno chilies for less heat but a similar color and flavor.
Add veggies: Want to bulk it up? Throw in a handful of green beans, bell peppers, or zucchini when you add the onions. Just keep the stir-fry time short so everything stays crisp-tender.
Make it saucier: If you like your stir-fries with a little more sauce, add a tablespoon or two of water or chicken broth when mixing in the sauces.
Meal prep tip: This dish keeps well for a few days in the fridge and reheats beautifully. Store the rice and chicken separately if you’re planning ahead for lunches.
What Makes Pad Krapow Gai Unique?
It’s all about balance. This dish brings together salty fish sauce, sweet sugar, spicy chilies, and the aromatic kick of basil in just the right proportions. Unlike other stir-fries that might be heavy on sauce, Pad Krapow is more about bold, clean flavors that coat each bite of chicken without drowning it. And the basil—don’t skip it. It’s the soul of the dish.
Thai Basil Chicken (Pad Krapow Gai) – FAQs and Final Thoughts
At this point, your kitchen probably smells amazing, and you’re either already digging into your first bite or counting down the minutes until dinner is served. But before you go full speed ahead, I wanted to cover a few frequently asked questions that come up with this recipe. Whether you’re new to Thai cooking or just looking for ways to customize it to your taste, this section is for you.
Frequently Asked Questions
1. Can I use chicken breast or thigh meat instead of ground chicken?
Absolutely. If you prefer whole cuts of meat, you can finely chop chicken breast or thigh meat by hand or use a food processor for a coarsely ground texture. Thigh meat adds more flavor and tenderness, but both work well.
2. What’s the best substitute for Thai holy basil?
Thai holy basil has a slightly peppery and spicy flavor that’s hard to replace exactly. If you can’t find it, Thai basil (which is a bit sweeter) is the next best thing. Regular sweet basil can also be used in a pinch, but the flavor will be milder and less authentic.
3. Can I make this dish less spicy?
Yes! You’re totally in control of the heat. Reduce the number of Thai bird chilies or use milder peppers like Fresno or even red bell pepper if you’re very sensitive to spice. You’ll still get lots of flavor without the burn.
4. Is there a vegetarian version of this recipe?
You bet. Just swap the ground chicken for chopped mushrooms, tofu, or a plant-based meat alternative. Use soy sauce or a vegetarian “fish” sauce to keep it fully meat-free and flavorful.
5. How long does Thai basil chicken keep in the fridge?
Stored properly in an airtight container, it will keep for up to 3–4 days in the refrigerator. Reheat in a skillet or microwave before serving. It’s great for meal prep and lunches!
6. Can I freeze Pad Krapow Gai?
Yes, though the basil won’t be quite as fresh after freezing. Freeze the cooked chicken mixture without rice, then reheat and add fresh basil just before serving, if possible.
7. What kind of rice works best with this dish?
Jasmine rice is the traditional pairing—it’s fragrant, soft, and perfect for soaking up all the saucy goodness. You can use brown rice or even cauliflower rice if you’re looking for a lighter option.
Final Thoughts: Why You’ll Keep Coming Back to This Dish
If you’re anything like me, you’ll find yourself making this Thai Basil Chicken on repeat. It’s one of those recipes that checks all the boxes—it’s quick, customizable, and bursting with bold flavors. Once you’ve made it a few times, you won’t even need to look at the recipe anymore—it becomes second nature, like any good comfort food should.
And let’s not forget how satisfying it is to make something that tastes like your favorite takeout spot, but even better. Fresher, hotter, and exactly how you like it.
If you try this recipe, I’d love to hear how it turned out. Did you go traditional with Thai holy basil and a fried egg on top? Or did you put your own spin on it with extra veggies or a meat-free twist? Leave a comment, share your tips, and let’s keep the inspiration going.
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Thai Basil Chicken (Pad Krapow Gai)
Description
Thai Basil Chicken is a beloved street food classic that combines ground chicken with garlic, chilies, and the unmistakable aroma of Thai holy basil. Stir-fried quickly over high heat, this dish is bold, savory, spicy, and perfectly balanced with a hint of sweetness. Served over hot jasmine rice and optionally topped with a crispy fried egg, it’s a fast and flavorful meal ideal for any day of the week.
Ingredients
1 pound ground chicken
4 garlic cloves, minced
3 Thai bird chilies or red chilies, finely chopped (adjust to taste)
2 tablespoons vegetable oil
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
1 small onion, sliced (optional)
1 handful Thai holy basil leaves (or substitute with Thai basil)
Cooked jasmine rice, for serving
Instructions
1️⃣ Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and chopped chilies and stir-fry for 30 seconds until fragrant.
2️⃣ Add the ground chicken and break it apart with a spatula. Cook for about 6 to 8 minutes, stirring frequently, until fully cooked and slightly browned.
3️⃣ Stir in the oyster sauce, soy sauce, fish sauce, and sugar. Mix well to coat the chicken evenly. Add the sliced onion if using and cook for another 2 to 3 minutes until just tender.
4️⃣ Turn off the heat and stir in the Thai basil leaves. Toss until they are wilted and well combined with the chicken.
5️⃣ Serve the Thai Basil Chicken hot over jasmine rice. Add a fried egg on top for a traditional touch if desired.
Notes
Thai holy basil adds a peppery, slightly spicy flavor that is essential to this dish, but if unavailable, Thai basil or even regular basil can be used as a substitute. The balance of salty, sweet, and spicy is key, so adjust the chilies and sugar according to your taste. For a vegetarian version, substitute the chicken with chopped mushrooms or tofu and use soy-based sauces.
