Thai Basil Chicken (Pad Krapow Gai) Recipe
If you’re searching for that magical balance of fiery heat, savory depth, and ultra-fresh flavor, look no further than Thai Basil Chicken (Pad Krapow Gai). This classic street food favorite is a knockout: juicy ground chicken sizzled with fresh chilis and garlic, tender-crisp green beans, vibrant basil, all glossed in a sweet-and-salty sauce. Every bite of Thai Basil Chicken (Pad Krapow Gai) delivers a pop of spice and lush herbs, especially when crowned with a crispy fried egg. It’s easy, lightning-fast, and outrageously delicious—truly a recipe you’ll crave all week long.
Ingredients You’ll Need
The beauty of Thai Basil Chicken (Pad Krapow Gai) is that every ingredient has a purpose—they each bring something unique to the party, whether it’s fiery heat, herbaceous punch, or that craveable umami. With just a handful of essentials, you’ll create a dish that tastes like it took hours (but really comes together in a flash!).
- Ground chicken: The star of the show, providing tender, juicy texture and soaking up every drop of flavorful sauce. Ground turkey or pork work beautifully, too.
- Thai bird’s eye chilis: These tiny powerhouses pack major heat—adjust the quantity to match your preferred spice level for authentic flavor.
- Garlic: Crushed fresh, it infuses the oil right from the start, layering in aromatic depth that’s unmistakably Thai.
- Oyster sauce: A rich, glossy sauce that lends sweet-salty umami and rounds out the dish’s signature savoriness.
- Soy sauce: Essential for seasoning, it also gives a little background saltiness to balance the heat and sweetness.
- Dark soy sauce: Just a splash gives color and a slightly caramelized depth to the sauce—don’t skip it if you want that signature look.
- Fish sauce (optional): For a funky, oceanic layer that brings the whole dish to life (optional, but highly recommended for Thai authenticity).
- Sugar: A touch of sweetness helps counterbalance the chilis and rounds off the intense flavors.
- Vegetable oil: Any neutral oil works; it’s needed to gently sizzle the aromatics and form the flavor base.
- Yellow onion: Diced, it adds mild, sweet flavor and a subtle crunch.
- Green beans: Chopped into bite-size pieces, these add gorgeous color, snap, and a fresh vegetal bite.
- Thai basil: The magic ingredient—its peppery, anise flavor absolutely defines this dish. Don’t sub with Italian basil if possible!
- Fried eggs (optional): The runny yolk on top is legendary and helps mellow out the heat—trust me, you’ll want it.
- Lime wedges (optional): A squeeze at the end lifts every bite and brings even more freshness to the table.
How to Make Thai Basil Chicken (Pad Krapow Gai)
Step 1: Make the Chili-Garlic Paste
Start off your Thai Basil Chicken (Pad Krapow Gai) adventure by mincing the Thai chilis and fresh garlic together. You can chop them by hand for a rustic paste or pulse them in a small food processor. For the boldest flavor, a mortar and pestle coaxes out even more aroma and heat. If you love spice, keep some seeds in—if not, remove them for a milder kick.
Step 2: Mix the Sauces
In a small bowl, stir together the oyster sauce, regular and dark soy sauces, fish sauce (if using), and sugar. Make sure the sugar fully dissolves—this little step is the secret to balanced flavor in your finished dish. Having the sauce ready to go makes the cooking process super smooth and stress-free.
Step 3: Cook the Aromatics
Set a large skillet over medium-high heat and pour in the vegetable oil. Right away, add the chili-garlic paste. Gently fry, stirring, until deeply fragrant and the garlic is just barely starting to turn golden. Your kitchen should smell incredible already!
Step 4: Brown the Chicken
Add the ground chicken straight into the skillet, nudging the aromatics on top with your spatula so they don’t brown too quickly. Let it sit undisturbed for a moment—this helps caramelize and deepen the flavor—then break it up into chunks. Don’t overdo it; a few larger pieces are great for texture. Cook until there’s no more pink and the liquid has evaporated, about two minutes.
Step 5: Add the Sauce
Pour your prepared sauce all over the browned chicken and stir to combine. Instantly, everything will smell sweet, savory, and packed with umami. Make sure the pieces are evenly coated so every bite bursts with flavor.
Step 6: Veggies Join the Party
Drop in your diced onion and green beans. Give everything a quick stir, cooking just until the onions have softened a little and the green beans are still bright and crisp-tender. At this stage, the sauce should reduce slightly and coat all the ingredients beautifully.
Step 7: Basil In, Heat Off
Turn off the heat, then add your basil leaves. Toss them through the hot chicken mixture so the leaves wilt without losing their punchy, fresh character. This last flourish makes Thai Basil Chicken (Pad Krapow Gai) absolutely sing.
Step 8: Serve Hot
Mound steaming white rice into bowls, spoon over that glistening chicken and basil mixture, and (if you’re in the mood) top with a crispy fried egg and a wedge of lime. Dive in right away—Thai Basil Chicken (Pad Krapow Gai) is at its most compelling when the basil is verdant and the egg yolk is still runny!
How to Serve Thai Basil Chicken (Pad Krapow Gai)
Garnishes
Nothing beats a golden, crispy-edged fried egg as a garnish for this dish. The slightly runny yolk mingles with the spicy chicken, instantly turning down the heat while ratcheting up the richness. Lime wedges add a juicy pop and enhance the herbaceous notes. Sprinkle on extra fresh basil or a few raw chili slices for a stunning look!
Side Dishes
Pair Thai Basil Chicken (Pad Krapow Gai) with fluffy jasmine rice for optimal soaking up of those amazing juices. For a vegetable boost, consider a bright, crunchy cucumber salad or simple stir-fried greens. A bowl of clear soup with tofu or a chilled Thai iced tea would complete the meal nicely—both offer cooling contrast to the spicy main.
Creative Ways to Present
Try piling the chicken mixture into lettuce cups for a light, hand-held starter, or serve atop noodles instead of rice for a fun twist. Mini “basil chicken bowls” made in ramekins or martini glasses look elegant at parties. For a casual meal, stuff leftovers into a soft baguette for a Thai-inspired sandwich that’s packed with flavor and texture!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra Thai Basil Chicken (Pad Krapow Gai), let it cool to room temperature before transferring to an airtight container. It keeps well in the fridge for up to three days. The aromatics actually deepen in flavor over time, making for an extra-tasty lunch the next day.
Freezing
Thai Basil Chicken (Pad Krapow Gai) holds up surprisingly well in the freezer. Store tightly sealed portions for up to two months. Freeze without the basil if possible, then add fresh leaves after reheating to revive those signature aromatic notes.
Reheating
Reheat gently in a skillet or microwave until steaming hot, adding a splash of water if it looks dry. If you stored it without basil, stir in a handful of fresh basil at the end. Serve over new rice and, if you have the time, top with a fresh fried egg for the full effect.
FAQs
Can I use a different protein instead of ground chicken?
Absolutely! Ground pork, turkey, or even crumbled tofu all work nicely in Thai Basil Chicken (Pad Krapow Gai). Feel free to adjust the seasoning slightly to suit whichever protein you use—it’s a flexible recipe.
What if I can’t find Thai basil?
If you really can’t track down Thai basil (which has a uniquely peppery and slightly aniseed flavor), you can substitute holy basil or, as a last resort, Italian basil. However, keep in mind that the characteristic flavor of Thai Basil Chicken (Pad Krapow Gai) comes from the special basil, so it’s worth hunting for when you can.
Is the dish very spicy?
Traditional Thai Basil Chicken (Pad Krapow Gai) is meant to be spicy, but the heat is totally up to you. Add more or fewer chilis to match your tolerance, and remove the seeds for a milder version. If you’re still worried, serve with extra rice and a fried egg to mellow things out.
Can this dish be made gluten free?
You can make Thai Basil Chicken (Pad Krapow Gai) gluten free by using tamari or a certified gluten-free soy sauce, plus checking the oyster sauce label carefully (some brands contain wheat). Fish sauce is naturally gluten free.
Why does the recipe use both regular and dark soy sauce?
The regular soy sauce seasons and adds salt, while the dark soy sauce adds a lovely rich color and a hint of caramel depth. They each bring something unique to Thai Basil Chicken (Pad Krapow Gai), making the final dish even more appealing and satisfying.
Final Thoughts
If you’ve been looking for a recipe that’s as bold, satisfying, and downright addictive as anything you’ll find in a Thai restaurant, give Thai Basil Chicken (Pad Krapow Gai) a spot in your kitchen. It’s quick, approachable, and guarantees a flavor punch that’ll leave you coming back for just one more bite. Fire up your wok and let’s make dinner sing tonight!
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Thai Basil Chicken (Pad Krapow Gai) Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and flavorful recipe for Thai Basil Chicken, known as Pad Krapow Gai, featuring ground chicken stir-fried with Thai bird’s eye chilis, garlic, and fresh basil. This dish is savory, aromatic, and perfect for a delicious weeknight meal.
Ingredients
For the Chili-Garlic Paste:
- 4 to 6 Thai bird’s eye chilis, chopped
- 6 cloves garlic, smashed
For the Sauce:
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 2 teaspoons dark soy sauce
- 1/2 teaspoon fish sauce (Optional)
- 1 teaspoon sugar
For the Stir-Fry:
- 1 lb ground chicken
- 1 tablespoon vegetable oil
- 1/2 yellow onion, diced
- 4 oz green beans, cut into 1” pieces
- 1 bunch basil, stems removed
- Fried eggs (Optional)
- Lime wedges (Optional)
Instructions
- Mince the chilis and garlic: Combine in a food processor until a rough paste forms.
- Prepare the sauce: Mix oyster sauce, soy sauces, fish sauce, and sugar in a bowl until sugar dissolves.
- Cook the aromatics: Heat oil in a skillet, add chili-garlic paste, and cook until fragrant.
- Cook the chicken: Add ground chicken, brown the bottom, then break apart and cook until almost done.
- Add sauce: Pour in the prepared sauce and mix well.
- Stir in vegetables: Add onion and green beans, cook until slightly reduced.
- Finish with basil: Turn off heat, add basil, and toss until wilted.
- Serve: Serve hot over rice with fried egg and lime wedges.
Notes
- You can adjust the spice level by adding more or fewer chilis.
- Feel free to customize with additional vegetables like bell peppers or mushrooms.
- For a vegetarian version, substitute tofu for the chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Thai Basil Chicken, Pad Krapow Gai, Stir-Fry, Ground Chicken, Thai Cuisine
