Easy Thai Basil Chicken Recipe (Pad Krapow)
Thai Basil Chicken (Pad Krapow) is a quick, savory Thai stir-fry made with ground chicken, garlic, chilies, and fragrant Thai basil. Tossed in a rich, umami-packed sauce, it’s traditionally served over rice and often topped with a crispy fried egg.Ready in under 30 minutes, this dish is the perfect mix of bold flavor and simplicity—ideal for weeknight dinners or satisfying meal prep. Spicy, aromatic, and irresistibly delicious!
Ingredients
For the Chicken:
- 1 lb (450g) ground chicken (or finely chopped chicken thighs)
- 2 tablespoons vegetable oil
- 6 cloves garlic minced
- 4 Thai chilies thinly sliced (adjust for spice level)
- 1 small shallot finely chopped (optional)
- 1 cup Thai basil leaves can substitute with sweet basil or holy basil
For the Sauce:
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
Optional for Serving:
- Steamed jasmine rice
- Fried egg 1 per serving, traditionally served on top
Instructions
- Prepare your ingredients: Mince the garlic, slice the chilies, and chop any vegetables. Having everything ready is crucial for stir-frying.
- Heat your wok or skillet: Use high heat and add oil until shimmering.
- Cook the aromatics: Quickly stir-fry the garlic and chilies until fragrant, about 30 seconds.
- Add the chicken: Stir-fry until browned and cooked through, breaking it up as needed.
- Pour in the sauce: Combine the fish sauce, soy sauce, oyster sauce, and sugar in a bowl and add to the pan.
- Stir-fry and reduce: Cook for a few minutes until the sauce thickens slightly and coats the chicken.
- Add the basil: Toss in the Thai basil and stir just until wilted.
- Serve immediately: Traditionally over jasmine rice with a crispy fried egg on top.