Pad Krapow Chicken Recipe (Thai Basil Stir-Fry)
This easy pad krapow chicken recipe is a spicy Thai basil stir fry, ready in 20 minutes. Made with minced chicken, garlic, and chilies, it’s perfect for busy weeknights—better than takeout and amazing with steamed rice!
Tip: Add a Thai fried egg on top to mellow the spice and make it extra tasty. For a different protein, try my pad kra pao pork or beef recipes!
What is pad krapow
Pad krapow is a classic Thai street food made with minced meat (like chicken or pork), garlic, chilies, and holy basil, stir-fried in a savory-sweet sauce. It’s known for its bold, spicy flavor and is often served with steamed rice and a fried egg on top.
More about Thai basil chicken stir-fry
When it comes to Thai street food, stir-fried holy basil is a dish everyone loves. The aroma of sizzling garlic and chilies hits you first and makes your stomach growl.
The flavors? Bold, savory, and just the right amount of spicy, with ground chicken soaking up every drop of that incredible stir-fry sauce.
It’s simple to make at home but tastes just as good as something from a fine Thai restaurant. Plus, this recipe is ridiculously easy! With step-by-step images to guide you, this affordable, quick, and beginner-friendly recipe is a true lifesaver on busy days.
While authentic pad krapow is made without vegetables, you can easily customize this recipe with your favorite veggies. Add yard long beans, onions, or shallots if you like. You can also tweak the amount of chilies to match your spice level.
And if you’re new to cooking Thai food, this is the perfect recipe to start with. There are no intimidating ingredients or complicated techniques—just simple, flavorful magic in one pan!
About Thai holy basil
A quick note about the key ingredient for making this chicken pad krapow, Thai holy basil.
More recipes with holy basil you’ll love: khao pad krapow, vegetarian Thai basil recipe, and Thai basil pork belly.
Thai holy basil, also known as bai krapow, is a key ingredient in Thai cuisine. It’s loved for its peppery, slightly spicy flavor, which sets it apart from other types of basil.
Unlike Thai basil, which has a sweet, anise-like flavor, holy basil delivers a bold, earthy kick that’s perfect for stir-fries like this one. Its unique aroma and taste are what make this dish so iconic.
Some online sources suggest substituting holy basil with sweet basil, but this is not traditional in Thailand. In fact, if you use sweet basil, the dish is no longer pad krapow—it becomes pad horapa instead!
Ingredient notes
You can find the ingredients at your local Asian grocery store or Asian market. For precise measurements, refer to the recipe card below!
- Holy basil
- Chicken – Use thighs or breast, minced or finely chopped. Avoid overcooking.
- Golden mountain seasoning sauce – A type of Thai soy sauce, popular in Thai cuisine, with a distinct salty, savory flavor that enhances stir-fry dishes. Get it on Amazon.
- Dark soy sauce
- Oyster sauce
- White sugar
- Fish sauce
- Fresh chilies – I always use Thai jinda chilies or bird’s eye chilies, but you can use a mild type of pepper as well.
- Garlic
Step-by-step image instructions
Tip: Have your jasmine rice, all the ingredients, and the optional fried egg prepped before touching the wok. This stir-fried Thai basil chicken comes together in minutes, so you’ll need to be ready!
Step 1: Use a mortar and pestle to crush the garlic and chilies into a coarse paste.
Step 2: Heat a wok or skillet over medium-high heat and add the oil. Once hot, toss in the garlic and chili paste. Sauté until fragrant and golden.
Step 3: Add the chicken to the wok and stir-fry until it’s about 80% cooked. Be careful not to overcook it.
Step 4: Stir in the dark soy sauce, oyster sauce, fish sauce, golden mountain sauce, and white sugar. Mix well, ensuring the chicken is evenly coated with the sauce.
Step 5: Turn off the heat and gently stir in the holy basil leaves until slightly wilted. Serve immediately with jasmine rice. Optionally, serve with prik nam pla (Thai chili fish sauce) and garnish with sliced cucumbers for a refreshing side. Enjoy!
How to store and reheat leftovers
- Storing leftovers: Let the dish cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Reheating leftovers: Warm in a skillet or wok over medium heat, adding a splash of water or oil if needed. For a quicker option, reheat in the microwave until hot.
Frequently asked questions (FAQ’s)
Where can I buy holy basil?
You can find holy basil at most Asian grocery stores or markets. It’s often sold fresh in the produce section. If you’re outside Asia, check specialty stores or online retailers that carry Thai ingredients.
Is this recipe gluten-free?
No, this recipe is not gluten-free because soy sauce and golden mountain sauce both contain gluten. You can substitute with gluten-free soy sauce or tamari to make it gluten-free.
More chicken stir-fry recipes you’ll love
- Gai pad med mamuang (cashew chicken)
- Thai garlic pepper chicken
- Thai ginger chicken
- Chicken pad Thai
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Pad Krapow Chicken Recipe (Thai Basil Stir-Fry)
Equipment
- Mortar and pestle (or food processor)
- spatula
Ingredients
- 2 tablespoons oil
- 4 cloves garlic
- 2-6 chilies (to taste)
- 14 ounces chicken (minced or sliced into thin strips)
- 2 tablespoons golden mountain sauce
- 1 tablespoon fish sauce
- 1 tablespoon white sugar
- 1 teaspoon dark soy sauce
- 2 tablespoons oyster sauce
- 0.35 ounces holy basil
Instructions
- 4 cloves garlic, 2-6 chilies
- Heat a wok or skillet over medium-high heat and add the oil. Once hot, toss in the garlic and chili paste. Sauté until fragrant and golden.2 tablespoons oil
- Add the chicken to the wok and stir-fry until it’s about 80% cooked. Be careful not to overcook it.14 ounces chicken
- Stir in the dark soy sauce, oyster sauce, fish sauce, golden mountain sauce, and white sugar. Mix well, ensuring the chicken is evenly coated with the sauce.2 tablespoons golden mountain sauce, 1 tablespoon fish sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon white sugar
- Turn off the heat and gently stir in the holy basil leaves until slightly wilted. Serve immediately with jasmine rice. Optionally, serve with prik nam pla (Thai chili fish sauce) and garnish with sliced cucumbers for a refreshing side. Enjoy!0.35 ounces holy basil
Notes
- Use the nutrition card in this recipe as a guideline.
