Thai Basil Chicken
Thai Basil Chicken, or Pad Krapow Gai, is a famous Thai street food that’s surprisingly easy to make at home. It can be prepared in about 20 minutes, all in one pan, with just a handful of ingredients, which include ground chicken, garlic, chilies, soy sauce, molasses, and fresh basil.
Pad Krapow is the Thai version of quick and easy comfort food. It’s quick, spicy, flavorful, and incredibly satisfying. It’s found everywhere, from busy street stalls to food courts to restaurants. Many people grab it for lunch on the go. Sometimes vendors cook it fresh right in front of you, while others keep big trays ready, scooping generous portions over steaming rice.
But, guess what? You don’t have to visit Thailand or even a specialty Asian grocery store to enjoy Thai Basil Chicken. You can easily make it a home, served on its own or with rice, but the most popular version includes a fried egg on top. This classic combo is called “Khao Pad Kra Pao Gai Kai Dao,” which translates to rice with chicken basil stir-fry and fried egg.
Why this is an Authentic Thai Basil Chicken Recipe
I didn’t grow up eating Thai food, but during my recent visits to Thailand, I’ve had the opportunity to take cooking classes with local Thai chefs, and it’s becoming a new favorite of mine. I’ve also tried Pad Krapow Gai at least a dozen times at various street food stands and restaurants in Thailand.
I have learned many authentic Thai recipes, such as Pad Thai and Tom Yum Soup, and experimented with different ingredient substitutions and tips for Western audiences, so you can recreate the same flavors at home, even if you don’t have access to every traditional ingredient. All this culminates into this Authentic Thai Basil Chicken recipe you can easily make at home.
Why You Will Love this Recipe
- Quick and Simple: It’s quick and easy, letting you bring a classic Thai favorite to the table in about 20 minutes!
- Flavorful: Every bite is rich, garlicky, and bursting with fresh umami and basil goodness.
- Flexible: This recipe is a great way to use up any meat, seafood, or leftover cooked protein you have in the fridge.
- Better Than Takeout: This spicy Thai Basil Chicken is a go-to dish when you crave takeout-level flavor but want to keep things fresh, balanced, and homemade.
- Customizable: You can adjust the spice level as you like or swap chicken with other proteins like beef, pork, seafood, or tofu.
- Perfect for Weeknights and Leftovers: A one-pan meal you can make in no time, perfect for a busy day. It also stores and freezes well, making it great for meal prep and easy leftovers.
Thai Basil Chicken Ingredients
- Cooking Oil: To help brown the chicken and prevent sticking.
- Garlic: Fresh minced garlic adds an amazing layer of flavor.
- Bird’s Eye Chilli: Bird’s eye chilies give it that authentic heat. Adjust the amount of chilies in the recipe to reach your desired spiciness level. I suggest starting with less, then adding more, as Bird’s eye chilies can be extremely spicy. A little goes a long way in this recipe. I cover substitutions in the next section.
- Ground Chicken or Pork: Both chicken and pork are common meats used in Pad Krapow. Some recipes call for chicken breast pieces, but I find that ground chicken is easier, as it doesn’t require cutting. It also soaks up the flavors of the sauce more and is more traditional in Thailand.
- Sauce: Traditional Pad Kaprow uses dark soy sauce in addition to granulated sugar and regular soy sauce. To make this recipe more accessible for Western audiences, you can simply use regular soy sauce and molasses or dark brown sugar. Dark soy sauce is thicker, sweeter, and richer than soy sauce. If you are able to find it, substitute molasses with 4 to 6 drops of dark soy sauce and use 2 tsp granulated sugar. Molasses, dark brown sugar, or dark soy sauce help add extra sweetness and deepen the color of the sauce.
- Fresh Basil Leaves: Use holy or sweet basil, which are common in most grocery stores. Even though this is a Thai dish, Thai basil has a stronger flavor and is not used for a traditional Thai Basil Chicken stir fry.
- Serving Suggestion (optional but highly recommended): Cooked white Jasmine rice and a fried egg. To keep this recipe keto, omit the rice or serve it with cauliflower rice. Although the sauce contains some sugar, this recipe has only 4 net carbs per serving, excluding rice.
Substitutions and Additions
- Protein: Traditionally made with chicken or pork, this dish works beautifully with other proteins. Try ground turkey or beef for a different twist. For a pescatarian version, use shrimp or firm tofu—just be sure to press the tofu well so it absorbs the sauce.
- Chilies: If you can’t find Bird’s Eye chilies, don’t worry—there are plenty of great alternatives. Serrano peppers are the closest match, offering a bright, fresh flavor with similar heat. For a spicier twist, try cayenne or Scotch bonnet peppers—both pack more intensity, with Scotch bonnets adding a subtle fruity sweetness. Prefer something milder? Jalapeños work well too, offering a gentle kick without overpowering the dish.
- Extra Umami: You can add a teaspoon of fish or oyster sauce for extra umami flavor and richness.
- Adjust Consistency: The sauce should be a bit thin, as it will soak into the rice. If too watery, you can thicken it with up to a tablespoon of cornstarch mixed in water.
Don’t Forget the Egg
A Thai-style fried egg is cooked in oil at a higher heat until the edges turn bubbly and golden brown, making it crisp on the outside and creamy in the middle. The slightly runny yolk mixes beautifully with the spicy stir-fry, mellowing its heat and tying all the flavors together. It’s simple, satisfying, and absolutely irresistible! I’ve also seen Thai chefs use an egg mold to create a perfect circle. This method makes the whites slightly thicker and less crispy on the edges.
How to Make Thai Basil Chicken
Follow these easy steps to make Pad Krapow.
- If serving with rice, cook ahead of time according to the package directions.
- In a large non-stick pan or work, heat oil to medium-high heat. Add garlic and chilies, and saute until golden brown and fragrant, or 1 to 2 minutes.
- Add the ground chicken or pork, and cook until the meat is browned, breaking up the meat as it cooks, about 4 to 6 minutes.
- Stir in soy sauce, water, and molasses. Cook 3 to 5 minutes more until heated through and the sauce is slightly thickened.
- Remove from the heat and stir in basil leaves. Serve as is or with cooked white rice and a fried egg.
Serving Suggestions
- Thai Basil Chicken is often served with rice and a fried egg. For the most delicious and authentic recipe, serve it this way with white Jasmine rice.
- Switch it up with brown rice, quinoa, or cauliflower rice if you’re going lighter or grain-free.
- Want something fresh on the side? Try this BLT Coleslaw Salad – it pairs beautifully with spicy dishes and helps balance all those bold flavors.
- Or pair with my Shrimp Tom Yum Soup for an authentic Thai meal.
Leftover Storage
This dish makes great leftovers and freezes well. You can make a larger batch and store it in the fridge for up to 3 days. I suggest storing the Pad Krapao meat filling and rice separately to prevent the rice from becoming soggy. Then just cook fresh eggs for your leftovers.
You can also freeze it for up to 2 months. Thaw overnight in the fridge before reheating.
Tips for Thai Basil Chicken
- Cook over medium-high heat to get that quick sear and deep, bold flavor.
- Adjust spiciness as desired by using more or fewer chilies.
- Adjust the amount of soy sauce depending on the sodium level or desired saltiness. Start with less and add more to enhance flavor if needed. No extra salt is needed in the recipe. There’s plenty of sodium in the soy sauce.
- The sugar helps balance out the spiciness of the chili. Start with the amount written, but you can add more if you prefer a sweeter flavor.
- Be sure to add the basil leaves at the end once you remove the pan from the heat. If you cook the basil too much, you will lose the flavor, and it’ll also become dense and chewy.
Frequently Asked Questions
What Is Krapow Gai?
Thai Basil Chicken is a beloved staple in both Thai street food and restaurant cuisine, made with ground chicken, garlic, and chilies in a rich, sweet-and-savory sauce and finished with fresh basil.
Pad Krapow gai, sometimes written as Pad Kra Pao or Phat Kaphrao, is a classic Thai stir-fry made with meat, basil, and chili that has gained popularity worldwide.
What are the Benefits of Basil
Thai basil is packed with powerful antioxidants. Beyond adding it to your meals, you can even crush the leaves and inhale their soothing aroma—a simple, natural way to help ease stress and calm the mind.
What Meat to Use With Spicy Thai Basil Chicken?
Pad Kra Pao is incredibly versatile. You can make it with any ground meat you have on hand. Try it with ground chicken or beef for a tasty twist on the classic minced pork version. Or try it with shrimp for a seafood version.
How to Serve Pad Kra Pao?
Serve Pork Pad Kra Pao with steamed rice, and for an authentic Thai touch, top it off with a crispy fried egg.
Other Thai Dishes to Try
Want to keep the Thai flavors going? Treat yourself with these authentic Thai favorite dishes:
Thai Basil Chicken
Equipment
- Nonstick Pan or Wok
Ingredients
- 1 tablespoon cooking oil
- 4 cloves garlic minced
- 2-4 small Bird's Eye chilies sliced
- 1 pound ground chicken or pork
- 3 to 4 tablespoons soy sauce
- 1 tablespoon water
- ½ tablespoon molasses or 1 tablespoon dark brown sugar
- 10 leaves fresh basil sweet or Holy
- Option serving suggestion: Cooked white Jasmine rice and a fried egg
Instructions
- If serving with rice, cook ahead of time according to the package directions. For keto or a lower-carb option, use cauliflower rice.
- In a large non-stick pan or work, heat oil to medium-high heat. Add garlic and chilies, and saute until golden brown and fragrant, or 1 to 2 minutes.
- Add the ground chicken and cook until the meat is browned, breaking up the meat as it cooks, about 4 to 6 minutes.
- Stir in the soy sauce, water, and molasses. Cook 3 to 5 minutes more until the chicken reaches at least 165°F and the sauce is slightly thickened.
- Remove from the heat and stir in basil leaves. Serve as is or with cooked white rice and a fried egg.
Notes
- Cooking time does not include the cooking time for the rice or egg. To save time, start making the rice before starting the recipe.
- Change the amount of chilies to adjust the spiciness as desired
- Adjust the amount of soy sauce depending on the sodium level or desired saltiness. Start with less and add more to enhance flavor if needed. No extra salt is needed in the recipe. There's plenty of sodium in the soy sauce.
- The sugar helps balance out the spiciness of the chili. Start with the amount written, but you can add more if you prefer a sweeter flavor.
- Be sure to add the basil leaves at the end once you remove the pan from the heat. If you cook it too much, you will lose the flavor and it'll also become dense and chewy.
This was so yummy! I served rice for my family and spooned the mix into lettuce cups for a low carb option. So great!
my family loved this chicken recipe. we are huge thai food enjoyers so it was obviously a hit!
this thai basil chicken is such a delicious meal! super flavorful, and easy to make.