This easy pad kra pao chicken recipe is ready in about 15 minutes, perfect for busy weeknights. I used to serve Thai chicken basil stir-fry at my restaurant, so you’re getting the real deal here!
Tip: You can easily switch the protein in this recipe. Try it with ground pork, beef, or even shrimp, and just adjust the cooking time as needed.
Pad krapow is a spicy Thai street food made with ground meat, garlic, chilies, and holy basil stir-fried in a savory-sweet sauce. It’s bold in flavor and usually served with jasmine rice and a crispy fried egg on top.
The easiest Thai stir-fry
If you asked me what dish to start with if you’re new to Thai food, I’d say Thai chicken basil. It’s perfect for home cooks and super quick and easy to make in just one pan.
This version stays close to the traditional preparation but can be customized with vegetables like yard long beans or onions. Don’t forget to taste the stir-fry sauce before serving so you can adjust the sweet and salty balance to your liking.
Holy basil
Holy basil is the key ingredient that gives this chicken pad kra pao its signature flavor.
It’s very different from Thai sweet basil, which is sweeter and smells a bit like licorice.
People often mix them up because they look similar, but the taste is completely different. I break it all down in my Thai basil vs holy basil guide if you want to learn the difference.
If you’re outside Thailand, I get that holy basil can be hard to find. You can use Thai sweet basil as a backup, but know that the dish actually becomes a different one known as pad horapa. Think of it like using cinnamon in place of chili flakes.
Ingredient notes and substitutes
You’ll find ingredient tips and step-by-step image instructions below, or feel free to jump straight to the recipe card if you’re ready to get cooking!
- Holy basil (a handful) – You can find this at some Asian grocery stores or markets. You can also use it in my recipes for khao pad krapow and basil pork belly!
- Ground chicken (15 oz) – You can also use boneless chicken thighs or breast, sliced thinly.
- Golden mountain sauce (2 tbsp) – A Thai soy sauce with a salty, savory flavor; often used in holy basil stir-fries for depth. Get it on Amazon.
- Dark soy sauce (1 tsp) – Adds a dark color to the meat and slightly sweet flavor to the sauce. This is my go-to brand.
- Oyster sauce (2 tbsp) – Brings a hint of sweetness and umami. I use this one.
- Fish sauce (1 tbsp) – A key ingredient in Thai cuisine; it adds a salty depth. My favorite is Megachef.
- White sugar (1 tbsp) – Balances the salty and spicy elements in the sauce.
- Fresh chilies (4) – I use Thai bird’s eye or Jinda chilies, but you can go with a milder pepper if needed.
- Garlic (5 cloves)
How to make chicken krapow
Step 1: Use a mortar and pestle (or food processor) 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 and a fried egg if you like. Optionally, add prik nam pla ( a Thai chili fish sauce) and garnish with sliced cucumbers. Enjoy!
More Thai chicken stir-fry recipes
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Pad Kra Pao Chicken (Thai Chicken Basil)
Equipment
- Mortar and pestle (or food processor)
- spatula
Ingredients
- 2 tablespoons oil
- 5 cloves of garlic, peeled
- 4 chilies, adjust to taste
- 15 ounces ground chicken
- 2 tablespoons golden mountain sauce
- 1 tablespoon fish sauce
- 1 tablespoon white sugar
- 1 teaspoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 handful of holy basil
Instructions
- Pound garlic and chilies into a coarse paste using a mortar and pestle (or pulse in a food processor).5 cloves of garlic, 4 chilies
- Heat oil in a wok over medium-high heat. Add the garlic-chili paste and stir-fry until fragrant.2 tablespoons oil
- Add the chicken and cook until it's mostly done, about 80%.15 ounces ground chicken
- Stir in the sauces and sugar. Mix until the chicken is fully coated and cooked through.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 stir in the holy basil until just wilted.1 handful of holy basil
- Serve with jasmine rice and a crispy fried egg. Add prik nam pla and sliced cucumber if you like. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
