Name: Thai Basil Chicken (Pad Krapow Gai)
Prep time: PT-487564H24M11S
Cook time: PT-487564H24M11S
Total time: PT-487564H24M11S
Cuisine: Thai
Ingredients: 3 tablespoons vegetable oil; 3–5 bird’s eye chilies, thinly sliced; 3 shallots, thinly sliced (optional); 4–5 cloves garlic, sliced or minced; 1 lb (450 g) ground or diced chicken (thigh or breast); 1 tablespoon oyster sauce; 1 teaspoon dark soy sauce; 1 teaspoon sugar (or cane sugar); ½ cup (120 ml) chicken broth or water (optional for saucier consistency); 1 bunch Thai basil leaves (or holy basil if available); 1 large egg per serving (for topping, optional)

A quick, savory Thai stir-fry featuring minced chicken, fragrant basil, spicy chilies, garlic, and a sweet-savory sauce, often served over rice and topped with a fried egg. This dish is bold, fiery, and packed with flavor, making it a beloved favorite in Thai street food culture. Thai Basil Chicken (Pad Krapow Gai)

Why I Love This Recipe

I love how fast and satisfying this dish is—it comes together in under 15 minutes and brings such depth of flavor. The basil adds a peppery freshness, the chilies give it a fiery kick, and the fried egg on top adds that luxurious touch. It’s my go-to when I want something comforting, spicy, and packed with umami without spending too much time in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 tablespoons vegetable oil
3–5 bird’s eye chilies, thinly sliced
3 shallots, thinly sliced (optional)
4–5 cloves garlic, sliced or minced
1 lb (450 g) ground or diced chicken (thigh or breast)
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 teaspoon sugar (or cane sugar)
½ cup (120 ml) chicken broth or water (optional for saucier consistency)
1 bunch Thai basil leaves (or holy basil if available)
1 large egg per serving (for topping, optional)

Directions

I always prep all ingredients beforehand since this stir-fry moves fast.
I heat the oil in a wok or large skillet over high heat.
I toss in the sliced chilies, garlic, and shallots (if I’m using them), and stir-fry for about 30 seconds until fragrant.
I add the chicken and stir-fry until it’s mostly cooked through.
I mix the oyster sauce, dark soy sauce, sugar, and broth (if using), then pour it into the pan.
I stir-fry everything until the sauce thickens and coats the chicken.
Once done, I turn off the heat and stir in the basil leaves until they wilt.
If I’m going for the full experience, I fry an egg sunny-side up in a separate pan.
I serve it hot over steamed rice, topped with the fried egg.

Servings and Timing

Prep Time: 5–10 minutes
Cook Time: 3–7 minutes
Total Time: 10–15 minutes
Yield: 2–4 servings

Variations

I like to switch things up sometimes. If I don’t have chicken, I also use crumbled tofu. When I want a slightly sweeter version, I add a bit more sugar and use Thai sweet basil instead of holy basil. For a milder dish, I reduce the number of chilies or use milder peppers. And when I’m craving extra veggies, I throw in some green beans or bell peppers for added crunch.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I just toss it back into a hot pan for a couple of minutes or microwave it until warm. I don’t recommend freezing since the basil loses its vibrant flavor and texture.

FAQs

What’s the difference between Thai basil and holy basil?

Holy basil has a more peppery, clove-like flavor, while Thai basil is sweeter and has a slight anise aroma. Both work, but they do change the dish’s flavor profile a bit.

Can I make this vegetarian?

Yes, I swap the chicken for tofu or a plant-based meat substitute and use vegetarian oyster sauce or soy sauce to keep it meat-free.

How spicy is this dish?

It’s quite spicy with bird’s eye chilies, but I adjust the heat by using fewer chilies or replacing them with milder ones.

Can I make this without a wok?

Absolutely. I use a large skillet with high sides—it works just as well as a wok for stir-frying.

What should I serve this with?

I always serve it over steamed jasmine rice. It also pairs well with a simple cucumber salad or a light soup on the side.

Conclusion

Thai Basil Chicken (Pad Krapow Gai) is one of those dishes I turn to when I want bold flavors in a hurry. It’s spicy, savory, aromatic, and endlessly customizable. Whether I’m cooking it for a quick weeknight dinner or craving Thai street food at home, it never disappoints.