Pin
Thai Basil Chicken Pad Krapow Gai is that speedy full-flavor weeknight dinner you come back to again and again. With its savory chicken loaded with garlic and chilies topped off by fragrant basil this dish brings street food energy straight to your home kitchen in under half an hour. The zing of lime and spice always brightens a busy day at my table.
I first cooked this after traveling in Thailand and was amazed how easily those takeout flavors appeared in my own skillet. Every time I make it my family stands near the stove waiting for that hit of garlic and chili in the air.
Ingredients
- Ground chicken: The traditional protein here cooks quickly and soaks up all the bold sauce flavors Choose chicken with a touch of fat for juicy texture
- Thai bird’s eye chilies: These bring signature heat For milder results use just four or swap with a milder chili Look for glossy smooth skins
- Fresh garlic: Key for depth and aroma Use firm cloves with no green sprouts
- Oyster sauce: Adds underlying umami sweetness For the best results use a high-quality oyster sauce or a gluten-free version if needed
- Soy sauce and dark soy sauce: These balance salt and color Use real brewed soy sauce for authentic flavor and dark soy for that deep color and lingering taste
- Fish sauce: Optional but crucial for an extra layer of savoriness Choose a brand with minimal ingredients for best taste
- Sugar: This touch rounds out the spice without tasting sweet Opt for organic or cane sugar if possible
- Vegetable oil: Choose a neutral oil like canola or sunflower for clean sauté results
- Yellow onion: Softens into the mix adding subtle sweetness Fresh firm onions store best
- Green beans: A pop of crunch and color Go for fresh beans that snap when bent
- Basil: Fresh Thai holy basil if you can find it otherwise Thai basil or even regular basil will make this dish sing Use leaves not stems for the purest flavor
- Eggs for frying: A crispy fried egg on top is my favorite upgrade Pick the freshest eggs for best results
- Lime wedges: A finishing squeeze of lime adds brightness Pick limes that give slightly under pressure and feel heavy for their size
Step-by-Step Instructions
- Make Garlic Chili Paste:
- Mince chilies and garlic together until a rough paste forms You can use a small food processor mortar and pestle or mince by hand for best control over texture
- Mix the Sauce:
- Combine oyster sauce soy sauce dark soy sauce fish sauce if using and sugar in a small bowl Stir thoroughly until sugar dissolves and sauce is cohesive
- Sauté the Aromatics:
- Add oil and your chili garlic paste to a large skillet Heat over medium-high until fragrant and the garlic just starts to turn golden This step builds the flavor base and tames the spice intensity
- Brown the Chicken:
- Add your ground chicken into the skillet Move the aromatics up and onto the chicken so they do not burn Spread chicken out in the pan and let it cook undisturbed for one minute to brown Break it up but leave some larger juicy chunks Continue to cook until almost fully cooked juices evaporate and meat is turning golden
- Add Sauce and Vegetables:
- Pour the sauce mixture over the chicken Stir well to coat evenly Add onions and green beans Stir and cook for a couple minutes until vegetables begin to soften and sauce reduces slightly
- Finish with Fresh Basil:
- Turn off heat and scatter basil over the hot stir fry Toss gently until all leaves are wilted This preserves their flavor and freshness
- Serve:
- Dish up over hot rice Top with a crispy fried egg if you like and add a squeeze of lime juice for brightness
Pin
Thai basil is the soul of this dish Its spicy anise fragrance reminds me of meals shared with friends in a bustling Bangkok market That first bite at my kitchen table always brings a happy rush of those travel memories
Storage Tips
Leftovers hold up beautifully in the fridge for up to two days Let the dish cool before transferring to a tightly sealed container and keep the rice separate for easy reheating A quick stir fry in a hot pan brings back all the flavor
Ingredient Substitutions
If you cannot find Thai basil use regular Italian basil The unique flavor will differ but the dish still turns out delicious For less heat swap bird’s eye chilies for jalapeños or even a pinch of red pepper flakes Ground turkey or pork also work great in place of chicken and keep the dish juicy
Serving Suggestions
This pairs best with hot jasmine rice but you can use any freshly steamed white rice For the classic street food touch top with a crispy fried egg The yolk mixing into the sauce is heavenly A side of quick-pickled vegetables or cucumber slices helps calm the chili heat for heat-sensitive eaters
Pin
Cultural and Historical Context
Pad Krapow Gai is one of Thailand’s most famous stir fry street foods known for its balance of spicy savory and herbal notes In Thai culture it is a fast meal eaten any time of day often at humble roadside stalls It is beloved for being both deeply comforting and easily tailored to personal spice tolerance
Recipe FAQs
- → What type of basil works best?
Holy basil is traditional, but Thai or regular basil can also work well, offering a fresh herbal flavor.
- → How do I control the spice level?
Adjust the number of Thai bird’s eye chilies used. Fewer chilies will result in a milder taste.
- → Can I substitute ground chicken?
Yes, ground turkey, pork, or beef can be used for different flavors and textures.
- → What is the purpose of fish sauce?
Fish sauce provides an umami boost and traditional Thai flavor, but it can be omitted for a milder taste.
- → How can I make this dish gluten-free?
Use tamari in place of soy sauce and a certified gluten-free oyster sauce.
- → Is this dish best served with anything specific?
It pairs perfectly with steamed rice and a crispy fried egg on top for added richness.