There’s nothing quite like the bold, aromatic flavors of Spicy Thai Basil Chicken, also known as Pad Krapow Gai. This dish is a Thai street food favorite, bursting with fragrant basil, spicy chilies, and umami-rich sauce. It’s quick to make, full of flavor, and absolutely irresistible when served over a bed of steaming jasmine rice. Trust me, once you try it, you’ll be hooked!
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Why You’ll Love This Recipe
Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
Bold & Spicy: Packed with flavor from Thai chilies and fresh basil.
Authentic Taste: A true taste of Thai street food right at home.
Customizable Heat: Adjust the spice level to your preference.
Protein-Packed: A delicious high-protein meal with lean ground chicken.
Ingredients
Here’s what you’ll need to make this flavorful dish:
Ground Chicken: The protein base that absorbs all the rich flavors.
Thai Basil: The key ingredient that gives the dish its signature aroma.
Thai Chilies: For that fiery heat (adjust to taste).
Garlic: Adds depth and a savory punch.
Soy Sauce: Enhances umami and saltiness.
Oyster Sauce: Contributes a rich, slightly sweet depth of flavor.
Fish Sauce: Brings an authentic Thai umami touch.
Sugar: Balances out the spice and saltiness.
Jasmine Rice: The perfect accompaniment to soak up all the delicious sauce.
(Note: The full ingredient list, including measurements, is provided in the recipe card below.)
Instructions
Prepare the Ingredients: Mince the garlic and chilies, and wash the Thai basil leaves.
Cook the Chicken: Heat oil in a pan over medium-high heat, then add the garlic and chilies. Sauté until fragrant, then add the ground chicken and cook until browned.
Add the Sauces: Stir in the soy sauce, oyster sauce, fish sauce, and sugar. Mix well to coat the chicken evenly.
Toss in the Basil: Turn off the heat and stir in the Thai basil leaves until wilted.
Serve: Spoon over hot jasmine rice and enjoy!
How to Serve Spicy Thai Basil Chicken
With Fried Egg: Top with a crispy fried egg for extra richness.
Over Rice: Jasmine rice soaks up the sauce beautifully.
With Vegetables: Serve with a side of stir-fried greens for balance.
In Lettuce Wraps: A lighter, low-carb option.
Additional Tips
Use Fresh Thai Basil: Regular basil won’t give the same authentic flavor.
Adjust the Spice: Use fewer chilies for a milder dish or more for extra heat.
Don’t Overcook the Basil: Add it at the end to preserve its flavor and texture.
Double the Batch: This dish is great for meal prep and reheats well.
FAQ Section
Q1: Can I use another type of protein?
A1: Yes! Ground pork, beef, or tofu work well as substitutes.
Q2: What if I can’t find Thai basil?
A2: You can use Italian basil, but the flavor will be slightly different.
Q3: How spicy is this dish?
A3: It depends on the number of chilies used—adjust to your heat tolerance.
Q4: Can I make this dish vegetarian?
A4: Yes! Swap chicken for tofu and use a vegan fish sauce alternative.
Q5: What’s the best way to store leftovers?
A5: Keep in an airtight container in the fridge for up to 3 days.
Q6: Can I freeze this dish?
A6: Yes! Freeze in portions for up to a month; reheat in a pan before serving.
Q7: What oil is best for cooking this dish?
A7: Neutral oils like vegetable or avocado oil work well.
Q8: Can I add vegetables to this dish?
A8: Absolutely! Bell peppers, green beans, or onions are great additions.
Q9: Should I marinate the chicken first?
A9: Not necessary! Cooking it fresh in the sauce infuses it with flavor.
Q10: How do I make this less salty?
A10: Reduce the fish sauce and soy sauce slightly, or add a splash of water.
Final Thoughts
Spicy Thai Basil Chicken is a must-try if you love bold flavors and quick meals. Whether you’re making it for a weeknight dinner or meal prepping for the week, it’s a dish that delivers on taste every time. Enjoy!
Print
Spicy Thai Basil Chicken (Pad Krapow Gai)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings
- Category: Dinner
- Cuisine: Thai
Description
This Thai Basil Chicken (Pad Kra Pao) stir-fry is a quick and easy weeknight dinner with bold, aromatic flavors. Made with ground chicken, savory sauces, and fragrant Thai basil, it’s served over steaming Jasmine rice and topped with a fried egg. This dish is spicy, savory, slightly sweet, and utterly irresistible—plus, it’s dairy-free!
Ingredients
For the Stir-Fry:
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2 Tbsp neutral oil (such as grapeseed oil)
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3 large scallions, thinly sliced
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8 cloves garlic, peeled and finely chopped
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3 Birds eye chiles (Thai chiles), thinly sliced (use less for less spice)
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2 medium shallots, peeled and finely chopped
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2 lb (32oz) ground chicken
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2 Tbsp low-sodium soy sauce
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2 Tbsp dark soy sauce
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2 Tbsp oyster sauce
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1 Tbsp fish sauce
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1 Tbsp brown sugar
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20-30 fresh Thai holy basil leaves (substitute with Thai sweet basil or Italian basil if necessary)
For Serving:
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Cooked Jasmine rice (about 3/4 cup cooked rice per person)
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2 scallions, thinly sliced
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1 large fried egg per person (optional but recommended)
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Additional fresh basil leaves for garnish
Instructions
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Sauté the Aromatics:
Heat a large wok or skillet over medium heat. Add 2 Tbsp of neutral oil, then add the thinly sliced scallions, chopped garlic, Thai chiles, and chopped shallots. Cook, stirring occasionally, until fragrant, about 1-2 minutes, being careful not to burn the shallots or garlic. -
Add the Chicken:
Add the ground chicken to the wok and cook, breaking it apart with a spatula, until it’s mostly cooked through, about 3-5 minutes. -
Add Sauce:
Once the chicken is almost fully cooked, add the following sauce ingredients: 2 Tbsp low-sodium soy sauce, 2 Tbsp dark soy sauce, 2 Tbsp oyster sauce, 1 Tbsp fish sauce, and 1 Tbsp brown sugar. Stir until the sugar has dissolved and the chicken is evenly coated in the sauce. Stir in 20-30 fresh basil leaves and cook until wilted, about 1-2 minutes.
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Assemble and Serve:
Serve generous spoonfuls of the Thai basil chicken over steamed Jasmine rice. Top each portion with a fried egg (a runny yolk is recommended, but cook to your preference), thinly sliced scallions, and extra fresh basil. Serve immediately!
Notes
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Nutrition facts apply only to the stir-fry and do not include rice or fried eggs.
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If possible, use Thai holy basil for the authentic flavor, but Thai sweet basil or Italian basil are suitable substitutes.
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Make-ahead: The sauce can be prepared ahead of time and stored in the fridge for up to 1 week. The chicken mixture can be cooked a day in advance and reheated before serving.
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Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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Reheating: Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce. Alternatively, microwave in short intervals, stirring occasionally.
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Freezing: Leftovers can be frozen for up to 2 months in individual portions. Thaw in the fridge overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 289 kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg