Pad Kra Pao (Thai Basil Chicken)
Make Thai pad kra pao with minced chicken, garlic, chilies, and basil in a savory sauce, then serve it over jasmine rice with a crisp fried egg.
By TastyTrails Kitchen · Published · Updated
Jump to RecipePad kra pao is a Thai stir-fry of minced meat, garlic, fresh chilies, and fragrant holy basil, usually served with jasmine rice and a fried egg. Chicken is a common choice, though pork is also traditional. The dish is known for its salty, spicy, lightly sweet sauce and fast cooking time.
This version uses Thai basil when holy basil is unavailable, since it is easier to find in Western supermarkets and still gives the stir-fry a distinctly anise-like aroma. Have every ingredient ready before heating the wok: the cooking takes only a few minutes, and the basil should be added at the very end so it stays fragrant.
Ingredients
- 12 oz (340 g) ground chicken (or ground pork)
- 3 tbsp (45 ml) neutral oil, divided
- 4 garlic cloves (20 g), finely chopped
- 4 Thai bird's-eye chilies (or 1 small red jalapeño for less heat), finely chopped
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) fish sauce
- 1 tsp (4 g) granulated sugar
- 2 tbsp (30 ml) water
- 2 packed cups (40 g) holy basil leaves (Thai basil is a practical substitute)
- 2 cups (320 g) cooked jasmine rice, for serving
- 2 large eggs, for serving
Instructions
- 1
Mix the light soy sauce, oyster sauce, fish sauce, sugar, and water in a small bowl until the sugar dissolves. Set the sauce beside the stove.
- 2
Heat 2 tbsp (30 ml) of the oil in a wok or large skillet over high heat until it shimmers. Add the garlic and chilies and stir-fry for 20–30 seconds, just until fragrant; do not let the garlic brown.
- 3
Add the ground chicken and stir-fry over high heat for 3–4 minutes, breaking it into small pieces, until no pink remains and the edges begin to brown.
- 4
Pour in the sauce and stir-fry for 1–2 minutes, until it coats the meat and looks glossy with a little sauce remaining in the pan.
- 5
Turn off the heat, add the basil, and toss for 20–30 seconds until the leaves wilt but remain fragrant.
- 6
Heat the remaining 1 tbsp (15 ml) oil in a clean skillet over medium-high heat. Fry the eggs one at a time or together for 2–3 minutes, spooning hot oil over the whites, until the whites are crisp and set while the yolks remain soft.
- 7
Divide the jasmine rice between two bowls, spoon the pad kra pao over or beside it, and top each serving with a fried egg. Serve immediately.
Tips for the Best Pad Kra Pao (Thai Basil Chicken)
- Holy basil gives the most traditional flavor; Thai basil is the easiest supermarket substitute. Italian basil will work in a pinch but tastes different.
- For a milder stir-fry, remove the chili seeds or use one jalapeño. Add extra bird's-eye chilies for a hotter Thai-style result.
- Keep the wok very hot and avoid overcrowding it. If using a small skillet, cook the meat in two batches so it browns instead of steaming.
- Do not add the basil while the pan is still on high heat for long; brief contact with the hot meat preserves its aroma and color.
- Use gluten-free fish sauce and gluten-free soy sauce if needed, and choose a vegetarian oyster sauce only if replacing the chicken with a plant-based mince.
- The meat mixture can be cooked up to 2 days ahead and refrigerated. Reheat it in a hot skillet with a splash of water, then fry fresh eggs just before serving.
Storage and Reheating
Refrigerate leftover pad kra pao and rice separately in airtight containers for up to 3 days. Freeze the cooked meat mixture for up to 2 months, but make fresh rice and fried eggs when serving. Reheat the meat and rice until steaming hot, adding a splash of water to prevent drying.
Frequently Asked Questions
What does pad kra pao mean?
Pad kra pao means stir-fried holy basil. It is a popular Thai dish made with minced meat, chilies, garlic, and basil, commonly served with rice and a fried egg.
Can I use Thai basil instead of holy basil?
Yes. Thai basil is widely available and provides a pleasant anise-like flavor, although holy basil has the sharper, more peppery aroma traditionally associated with pad kra pao.
Can I make pad kra pao with pork?
Yes. Ground pork is one of the most common versions and can replace the ground chicken in the same quantity. Cook it until browned and fully cooked.
How spicy is pad kra pao?
With four bird's-eye chilies, it is quite spicy. Reduce the chilies or remove their seeds for a milder version, or serve extra sliced chilies at the table for more heat.
Quick Info
Prep Time
15 min
Cook Time
10 min
Servings
2
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
