Pad Kra Pao is a Thai favorite for good reason: savory minced chicken, fragrant basil, and a crispy fried egg come together over a bowl of warm jasmine rice. You can make this satisfying meal at home in about 20 minutes, with a short ingredient list and a hot pan.
The key is to prepare everything before you start cooking. The chicken stir-fries in just a few minutes, so having the sauce, garlic, chilies, and basil ready makes the process easy.
What Is Pad Kra Pao Gai?
Pad Kra Pao Gai is a Thai stir-fry made with minced chicken, garlic, chilies, and holy basil. It is usually served over steamed rice with a fried egg called kai dao. Hot oil crisps the egg white around the edges while leaving the yolk soft.
A good plate balances salty, sweet, spicy, and aromatic flavors. The sauce seasons the chicken, while fresh basil adds a bright, peppery finish.
Holy Basil or Thai Basil?
Traditional Pad Kra Pao uses holy basil, also called kra pao. It has a peppery, slightly spicy flavor and can be hard to find outside of Asian markets.
Thai basil is a handy substitute. Its anise-like aroma and purple stems bring plenty of flavor, and it is easier to find at many grocery stores.
Ingredients
This recipe makes two generous servings. Double the amounts if you are cooking for more people.
For the Chicken Stir-Fry
- 400 g (14 ounces) minced chicken, preferably thigh meat
- 4 cloves garlic, finely chopped
- 2 to 4 Thai bird’s-eye chilies, sliced
- 1 packed cup fresh Thai basil leaves
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon palm sugar or brown sugar
- 1 tablespoon vegetable oil
For the Fried Eggs
- 2 large eggs, at room temperature
- 1/2 cup vegetable oil for shallow frying
- A pinch of salt
For Serving
- Steamed jasmine rice
- Extra basil leaves and sliced chilies, for garnish
- Lime wedges, if desired
How to Make Thai Basil Chicken
1. Mix the Sauce
Combine the oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar in a small bowl. Set it beside the stove so you can add it quickly once the chicken is cooked.
2. Fry the Eggs
Heat the oil in a wok or small frying pan over medium-high heat. When the oil shimmers, carefully crack in one egg. The edges should sizzle and begin to puff.
Fry for 45 to 60 seconds, spooning hot oil over the egg white until it is set and crisp around the edges. Keep the yolk soft, then lift the egg out with a slotted spoon and drain it on paper towels. Repeat with the second egg.
Fry one egg at a time so each one has enough room to crisp properly.
3. Cook the Garlic and Chilies
Pour off most of the oil, leaving about 1 tablespoon in the wok. Turn the heat to high, add the garlic and chilies, and stir-fry for 20 to 30 seconds, just until fragrant.
Keep the garlic moving, since it can burn quickly and turn bitter.
4. Stir-Fry the Chicken
Add the minced chicken and spread it across the pan. Let it cook undisturbed for about 1 minute to brown, then break it into small pieces and stir-fry for 3 to 4 minutes, until cooked through with no pink remaining.
5. Add the Sauce and Basil
Pour the sauce over the chicken and toss well. Cook for about 1 minute, until the sauce coats the meat.
Turn off the heat and fold in the basil. The warmth of the chicken will wilt the leaves and release their aroma without cooking away their fresh flavor.
6. Serve
Spoon the chicken over steamed jasmine rice and top each serving with a fried egg. Add extra basil or sliced chilies, and serve with lime wedges if you like.
For a salty, spicy accompaniment, serve a little prik nam pla, a Thai condiment made with fish sauce, chilies, and lime.
Tips for the Best Thai Basil Chicken
- Use a hot wok. High heat helps the chicken brown quickly and gives the stir-fry a lightly smoky flavor.
- Keep the sugar in the sauce. A small amount balances the salty sauces without making the dish taste sweet.
- Add the basil at the end. The leaves keep more of their aroma when they are folded in off the heat.
- Bring the eggs to room temperature. Cold eggs can cool the oil and make it harder to get crisp edges.
- Prepare everything first. Once the stir-fry starts, the ingredients cook quickly, so measure the sauce and chop the aromatics ahead of time.
Frequently Asked Questions
Can I use ground pork or turkey instead of chicken?
Yes. Ground pork is a common choice for this kind of stir-fry, and ground turkey works well if you want a lighter option. Cook the meat until it is fully done, then continue with the sauce and basil.
How spicy is Pad Kra Pao?
The heat depends on how many chilies you use. Use one chili or remove the seeds for a milder dish. Keep two to four bird’s-eye chilies for a spicier version.
Can I make it ahead?
The chicken stir-fry keeps in the refrigerator for up to three days and reheats well. Fry the eggs just before serving so their edges stay crisp.
A Quick, Flavorful Dinner
Thai basil chicken is an easy way to bring bold, savory flavor to a weeknight meal. Keep the ingredients ready, cook the chicken over high heat, and add the basil at the end for a fragrant finish. Serve it hot over jasmine rice with a crispy egg on top.
Food writer and passionate home cook dedicated to creating easy, delicious recipes, quick weeknight meal ideas, and practical kitchen tips. Focused on helping everyday cooks recreate wholesome, flavorful dishes at home with simple ingredients and clear, step-by-step guides.