This Thai basil chicken recipe will guide you through making an authentic version of this beloved Thai street food dish. Pad kra pao gai (ผัดกระเพราไก่) — or Thai basil chicken — is often considered one of the most popular and cherished street food dishes in Thailand.
Have you ever been to a restaurant and found yourself unsure of what to order or even what you’re in the mood for? In Thailand, when that happens, pad kra pao gai (ผัดกระเพราไก่) — a savory stir-fry made with chicken (or other meats) and Thai holy basil — is the go-to dish that comes to the rescue!
INGREDIENTS
For the Egg
- 1 egg
- 2 tablespoons of oil for frying
For the Basil Chicken
- 1 chicken breast (or any boneless chicken cut, about 200 grams)
- 5 cloves of garlic
- 4 Thai chilies
- 1 tablespoon oil for frying
- 1 teaspoon oyster sauce
- ½ teaspoon light soy sauce
- 1 splash dark soy sauce
- ½ teaspoon sugar
- 1 handful Thai holy basil leaves
INSTRUCTIONS
First, fry the egg
- Heat 2 tablespoons of vegetable oil in a wok or frying pan over high-medium heat.
- Once the oil is hot and sizzling, crack in the egg. Let it sizzle and bubble up, splashing some hot oil over the egg (don’t flip it unless you prefer it that way).
- When the egg is cooked to your liking (I prefer mine runny), remove it from the pan, drain excess oil, and set it aside on a plate for later.
Basil Chicken
- Cut the chicken into small, bite-sized pieces.
- Peel and rinse the garlic and chilies, then pound them in a mortar and pestle (or mince them with a knife). You don’t need to make them super fine; just release the oils and flavors.
- Pluck a good handful of Thai holy basil leaves from the stems.
- Heat your wok over high heat and add 1 tablespoon of oil.
- Once the oil is hot, add the garlic and chilies. Stir-fry for about 20 seconds until fragrant, but don’t let them burn.
- Add the chicken to the pan and stir-fry continuously until it’s cooked through (about 2–3 minutes, depending on chicken size and heat). If it gets too dry, add a splash of water.
- Add 1 teaspoon oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and a splash of dark soy sauce. Stir-fry for another 30 seconds.
- Add the holy basil leaves to the pan, folding them into the chicken. Turn off the heat immediately (or remove the pan from the burner if using an electric stove). The basil only needs about 5 seconds to cook, and it will continue to wilt with the residual heat. Overcooking it will cause it to lose flavor and become chewy.
NOTES
- Make sure your rice is cooked and ready before you start cooking—there’s nothing worse than finishing your pad kra pao gai (ผัดกระเพราไก่) and realizing your rice isn’t done yet!
- These ingredient amounts are a guide, but remember to taste test and adjust to your preferences. Thai food is all about balancing flavors to suit your taste!
