Few dishes in Thai cuisine are as comforting, flavorful, and universally loved as Thai Basil Chicken (Pad Krapow Gai), also known as Pad Krapow Gai. This vibrant stir-fry combines juicy chicken, aromatic garlic, fiery chilies, and the unique fragrance of Thai holy basil. In Thailand, it’s considered the ultimate “everyday meal” – quick to prepare, deeply satisfying, and always served with a mound of steamed jasmine rice and a crispy fried egg on top.
If you’ve ever visited Thailand, chances are you’ve seen Thai basil chicken sold by street vendors or local eateries. It’s one of those dishes that locals eat regularly because it’s affordable, filling, and packed with flavor. Luckily, you don’t need to travel to Bangkok to enjoy this dish. With a few key ingredients and a hot wok, you can recreate restaurant-style Thai basil chicken right in your own kitchen.
In this blog post, we’ll walk through everything you need to know – from authentic ingredients to substitutions, cooking techniques, step-by-step instructions, serving suggestions, and even variations. By the end, you’ll feel confident making this dish whether you’re a beginner cook or a seasoned home chef.
What is Thai Basil Chicken (Pad Krapow Gai)?
At its core, Thai Basil Chicken is a stir-fry made with chopped chicken, garlic, chilies, sauces (like soy, oyster, and fish sauce), and Thai holy basil leaves. The word “Pad” means stir-fry, “Krapow” refers to holy basil, and “Gai” means chicken in Thai.
It’s a dish that strikes the perfect balance of spicy, salty, slightly sweet, and aromatic flavors. Unlike some Thai recipes that require elaborate prep, pad krapow is all about simplicity. The key lies in using fresh ingredients and cooking quickly over high heat to lock in the flavors.
Traditionally, Thai basil chicken is served with jasmine rice and topped with a crispy fried egg (kai dao). The runny yolk blends beautifully with the stir-fry, creating a creamy sauce that elevates every bite.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 25 minutes from prep to plate.
- Authentic Flavor: Tastes just like the ones served in Thailand.
- Versatile: Can be made with chicken thighs, chicken breast, or even ground chicken.
- Customizable: Adjust spice levels and swap proteins based on preference.
- Meal Prep Friendly: Stores well for 2–3 days and reheats beautifully.
Ingredients for Thai Basil Chicken
The magic of this dish lies in a short but powerful list of ingredients. Here’s a breakdown of what you’ll need:
Chicken
- 500 g boneless chicken thighs (finely chopped or ground): Thighs are traditional because they stay juicy and flavorful. You can substitute with chicken breast if preferred.
Aromatics
- 4 cloves garlic (minced): A must-have base flavor for any Thai stir-fry.
- 3–4 Thai bird’s eye chilies (sliced): These provide authentic heat. Adjust the number depending on your spice tolerance. For a milder version, use larger red chilies instead.
Sauce
- 2 tbsp soy sauce: Brings salty umami.
- 1 tbsp oyster sauce: Adds depth and richness.
- 1 tbsp fish sauce: Essential for that authentic Thai taste.
- 1 tsp dark soy sauce (optional): Provides color and a deeper flavor.
- 1 tsp palm sugar (or brown sugar): Balances the saltiness with mild sweetness.
- 2 tbsp chicken stock or water: Helps the sauce coat the chicken evenly.
Basil
- 1 handful Thai holy basil leaves: The star of the dish. Holy basil has a peppery, slightly spicy flavor. If you can’t find it, Thai sweet basil is a good substitute (though the flavor will be slightly different).
Optional Additions
- 4 fried eggs: Traditionally served on top of each portion.
- 4 cups jasmine rice: To complete the meal.
Step-by-Step Instructions
Step 1: Prep the Ingredients
- Finely chop the chicken thighs or use ground chicken.
- Wash and dry the basil leaves.
- Mince garlic and slice chilies. Have everything ready before cooking because stir-frying moves fast.
Step 2: Heat the Wok
Place a wok or large skillet over high heat (200–220°C). Add the oil and swirl to coat. A hot wok is crucial for that smoky, slightly charred flavor.
Step 3: Cook Garlic and Chilies
Toss in the minced garlic and sliced chilies. Stir-fry for about 20–30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 4: Stir-Fry the Chicken
Add the chicken and cook, breaking it apart with your spatula. Stir-fry until the chicken is fully cooked and slightly browned, about 5–7 minutes.
Step 5: Add the Sauces
Pour in soy sauce, oyster sauce, fish sauce, dark soy sauce (if using), sugar, and chicken stock. Stir everything together, ensuring the chicken is coated evenly. Cook for 2–3 minutes until the sauce thickens slightly.
Step 6: Add the Basil
Turn off the heat. Add the basil leaves and stir until they wilt. This keeps their aroma fresh and vibrant.
Step 7: Serve Hot
Spoon the Thai basil chicken over jasmine rice and top with a fried egg. Garnish with extra chilies if you like it spicier.
Tips for Perfect Thai Basil Chicken
- Use High Heat: Thai stir-fries are cooked fast and hot. Don’t overcrowd the pan.
- Fresh Basil is Key: Dried basil won’t work for this recipe. Always use fresh leaves.
- Balance Flavors: Adjust soy, fish sauce, and sugar until you get the perfect salty-sweet-spicy balance.
- Don’t Overcook Basil: Add it only at the end so it stays fragrant.
- Customize the Protein: Try ground turkey, beef, or shrimp for variety.
Variations
- Vegetarian Thai Basil Stir-Fry: Replace chicken with firm tofu or mushrooms. Use vegetarian oyster sauce.
- Ground Chicken Version: Quicker to cook and evenly coated with sauce.
- Extra Veggie Version: Add bell peppers, green beans, or zucchini for a balanced meal.
- Noodle Variation: Swap rice for stir-fried rice noodles to make Thai Basil Chicken Noodles.
Serving Suggestions
- Always serve with steamed jasmine rice, the classic pairing.
- Add a fried egg with runny yolk – the creaminess balances the spice.
- Serve with a side of cucumber slices to cool the palate.
- For a complete Thai meal, pair with Tom Yum soup or Papaya Salad (Som Tam).
Storage & Meal Prep
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Thai basil chicken doesn’t freeze well due to the basil leaves, which lose flavor and texture. If freezing, add fresh basil when reheating.
- Reheating: Warm in a hot wok or skillet for the best results. Avoid microwaving as it can make the chicken rubbery.
Nutrition Snapshot (Per Serving – without fried egg)
- Calories: ~350 kcal
- Protein: 28 g
- Fat: 12 g
- Carbohydrates: 25 g
- Fiber: 2 g
Final Thoughts
Thai Basil Chicken is more than just a quick stir-fry – it’s a staple of Thai comfort food that brings together bold flavors in a simple, satisfying way. Whether you’re cooking it for a busy weeknight dinner, meal prepping for the week, or recreating a taste of Thailand at home, this recipe is guaranteed to become a favorite in your kitchen.
With just a few pantry-friendly sauces and fresh basil, you can transform ordinary chicken into something truly extraordinary. Don’t forget the fried egg – it’s the finishing touch that makes this dish authentically Thai.
Thai basil chicken(Pad Krapow Gai) Recipe
Description
This Thai Basil Chicken is a quick and flavorful stir-fry made with tender chicken, fresh Thai holy basil, garlic, and chilies, all tossed in a rich, savory sauce. A classic in Thai street food, this dish pairs perfectly with jasmine rice and a fried egg for a complete, restaurant-style meal at home. Ready in under 30 minutes, it’s the ultimate quick dinner packed with bold, aromatic flavors.
Ingredients
For the Chicken & Sauce:
For Finishing:
Instructions
Prepare Ingredients
- Finely chop the chicken thighs into small pieces (or use ground chicken). Wash and pat dry the Thai basil leaves. Mince garlic and slice chilies.
Heat the Wok
- Heat a wok or large skillet over high heat (200–220°C) until very hot. Add vegetable oil and swirl to coat.
Fry Garlic & Chilies
- Add the garlic and chilies. Stir-fry quickly for 20–30 seconds until fragrant, making sure they don’t burn.
Cook the Chicken
- Add the chicken and stir-fry, breaking it apart, until fully cooked and slightly browned (5–7 minutes).
Add Sauces & Seasoning
- Pour in soy sauce, oyster sauce, fish sauce, dark soy sauce (if using), sugar, and chicken stock. Stir-fry well, coating the chicken evenly. Cook for another 2–3 minutes until the sauce reduces slightly.
Add Basil Leaves
- Turn off the heat. Toss in the Thai basil leaves and stir until they wilt and release their aroma.
Plate & Serve
- Serve the Thai Basil Chicken hot over steamed jasmine rice, topped with a crispy fried egg for the authentic Thai experience.
Note
Basil Type: Thai holy basil is traditional, but Thai sweet basil works if holy basil is unavailable.
Meat Variations: Can substitute chicken with turkey, beef, or shrimp.
Vegetarian Option: Use firm tofu or mushrooms instead of chicken, with vegetarian oyster sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot wok for best flavor.
Spice Adjustment: For mild heat, reduce the number of bird’s eye chilies or replace with larger red chilies.
