Introduction

Chicken Pad Kra Pao, also known as Thai Basil Chicken, is a fiery, aromatic, and flavor-packed stir-fry that’s a cornerstone of Thai street food. This dish features tender ground or chopped chicken sautéed with garlic, chilies, and onions, then stir-fried with fragrant Thai holy basil leaves and a savory-sweet sauce.

The combination of heat from fresh chilies, the aromatic punch of garlic, and the fresh herbal notes from basil creates a perfect balance of spicy, savory, and slightly sweet flavors. Traditionally served over steamed jasmine rice and topped with a crispy fried egg, this dish is a quick, satisfying, and comforting meal that’s full of bold flavors.

Why I Love This Recipe

I love this recipe because it packs an explosion of flavors in just one pan. The garlic-chili-basil trio is intoxicating, and the sauce is perfectly balanced — salty, sweet, and slightly spicy. The crispy fried egg on top adds a richness that elevates the dish to another level.

It’s a quick and versatile recipe, perfect for weeknight dinners, but it also feels special enough for a casual dinner party. The combination of textures — tender chicken, soft rice, and runny yolk — makes every bite exciting and deeply satisfying.

Why This is a Must-Try Dish

This dish is a must-try because it’s a quintessential Thai comfort food that’s both easy to make at home and authentically flavorful. It’s bold, aromatic, and addictive, yet takes less than 30 minutes to prepare.

It introduces home cooks to Thai street food techniques while being flexible enough to adjust heat levels or protein choices. The final product is vibrant, aromatic, and bursting with umami, making it a dish that leaves a lasting impression.

Preparation & Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 10–12 minutes
• Total Time: ~22 minutes

Servings & Nutrition

• Servings: 4
• Calories per Serving: ~350–400 (with rice and fried egg)
• Course: Main Course
• Cuisine: Thai

Ingredients

For the Chicken Pad Kra Pao:

• 1 lb (450 g) ground chicken (or finely chopped chicken breast/thighs)
• 2 tbsp vegetable oil
• 5–6 cloves garlic, minced
• 3–5 Thai bird’s eye chilies, finely chopped (adjust to taste)
• 1 small onion, sliced
• 1 red bell pepper, sliced (optional)
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp sugar or palm sugar
• 1/4 cup chicken broth or water
• 1 cup fresh Thai basil leaves (holy basil preferred)

Optional for Serving:

• Steamed jasmine rice
• 4 fried eggs (sunny-side up)

Cooking Directions

Step-by-Step Preparation Method:

1. Prepare Ingredients
   • Mince garlic and chilies, slice onion and bell pepper, and pick fresh basil leaves.
2. Heat Oil and Aromatics
   • Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat.
   • Add garlic and chilies; stir-fry for 30 seconds until fragrant.
3. Cook the Chicken
   • Add ground chicken and stir-fry until it starts to brown and is mostly cooked through (4–5 minutes).
   • Break up any large clumps with a spatula.
4. Add Vegetables
   • Add sliced onions and bell peppers; stir-fry for 2–3 minutes until slightly tender but still crisp.
5. Add Sauce
   • Mix in soy sauce, fish sauce, oyster sauce, sugar, and chicken broth.
   • Stir-fry for 1–2 minutes until chicken is fully coated and sauce slightly thickens.
6. Add Basil
   • Turn off heat and stir in fresh Thai basil leaves.
   • Toss until wilted and fragrant.
7. Serve
   • Serve over steamed jasmine rice.
   • Top each serving with a crispy fried egg.
   • Spoon some sauce over the rice and egg for maximum flavor.

How to Serve

• Serve hot immediately for best flavor and aroma.
• Pair with jasmine rice or sticky rice.
• Optional: Add a side of cucumber slices or fresh greens to balance the heat.

Recipe Tips

• Adjust the number of chilies based on your spice tolerance.
• Use Thai holy basil for the authentic peppery, aromatic flavor; sweet basil can be used if unavailable.
• Fry the egg in a separate pan until the edges are crispy for texture contrast.
• For juicier chicken, avoid overcooking; it cooks quickly in the hot wok.
• Stir continuously when adding the sauce to prevent burning.

Variations

• Protein Variations: Substitute chicken with ground pork, beef, shrimp, or tofu for vegetarian version.
• Vegetable Boost: Add green beans, baby corn, zucchini, or bell peppers.
• Less Spicy Version: Reduce the bird’s eye chilies or remove the seeds.
• Extra Flavor: Add a splash of lime juice or drizzle of Sriracha before serving.

Freezing & Storage

• Refrigeration: Store cooked chicken mixture in an airtight container for up to 2 days.
• Freezing: Can be frozen for 1 month, though fresh basil is best added after reheating.
• Reheating Tip: Reheat gently in a pan or microwave and stir in fresh basil before serving.

Special Equipment Needed

• Wok or large skillet
• Spatula or wooden spoon
• Knife and cutting board
• Frying pan for eggs (optional)

FAQ

Q1: Can I make this dish less spicy?
Yes, reduce the number of chilies or remove the seeds.

Q2: Can I use regular basil instead of Thai holy basil?
Yes, sweet basil works, but the authentic peppery aroma will be milder.

Q3: Can I make this ahead of time?
You can prep the chicken and sauce, but add basil fresh when serving for best flavor.

Q4: Can I use boneless chicken pieces instead of ground chicken?
Yes, finely chop chicken breast or thighs; adjust cooking time accordingly.

Q5: What to serve with Chicken Pad Kra Pao?
Traditionally served with steamed jasmine rice and a fried egg; cucumber slices or pickled vegetables complement it well.

Conclusion

Chicken Pad Kra Pao (Thai Basil Chicken) is a quick, flavorful, and aromatic stir-fry that brings the essence of Thai street food into your kitchen. Bursting with spice, savory sauce, and the fragrance of fresh basil, it’s a dish that’s easy to prepare yet impressively bold in flavor. Perfect for a weeknight dinner or a casual gathering, this dish is a must-try for anyone craving authentic Thai flavors.