If you’re on the hunt for a fast, fiery, flavor-packed dinner, look no further than Spicy Thai Basil Chicken (Pad Krapow Gai). This classic Thai street food brings together tender ground chicken, aromatic garlic, bold chilies, and fragrant basil leaves in a sizzling stir-fry that begs to be spooned over steamy jasmine rice. With its perfect balance of salty, savory, sweet, and succulent, Spicy Thai Basil Chicken (Pad Krapow Gai) is a weeknight lifesaver and a guaranteed crowd-pleaser every time you serve it.
Ingredients You’ll Need
The beauty of Spicy Thai Basil Chicken (Pad Krapow Gai) is in its simplicity. Every ingredient brings a pop of flavor or color, and none are wasted here. Let’s break down the must-haves that make this dish sing and why you shouldn’t skip a single one!
- Ground Chicken: Lean but juicy—ground chicken soaks up all the flavors and cooks incredibly fast for busy nights.
- Vegetable Oil: Neutral in flavor, it helps everything sizzle and shine without overpowering the aromatics.
- Garlic (minced): The backbone of bold Thai flavor—don’t skimp; its punchy aroma is essential.
- Thai Bird’s Eye Chilies (finely chopped): The source of spice; add more for a bigger kick or keep it mild for heat-sensitive eaters.
- Shallot (finely chopped): Adds a subtle sweetness and depth that balances out the heat and umami.
- Soy Sauce: Delivers salty, savory flavor that forms the base of the sauce.
- Fish Sauce: Infuses the stir-fry with authentic Thai depth and delicate funkiness.
- Oyster Sauce: Brings a rich, slightly sweet complexity that rounds out the salty components.
- Dark Soy Sauce (for color): Just a splash lends gorgeous caramel color and a hint of molasses-like earthiness.
- Sugar: A tiny spoonful tames the bite from the chilies and balances the savory sauces.
- Chicken Broth or Water: Helps create a glossy sauce that ties everything together without diluting the flavor.
- Thai Holy Basil Leaves (or Thai Basil): The star of the show—these fragrant, peppery leaves give Pad Krapow its unmistakable aroma and taste. Accept no substitutes if you can find it!
- Steamed Jasmine Rice (for serving): Lightly floral, perfectly sticky rice absorbs every drop of spicy, savory sauce.
- Fried Eggs (optional, for serving): Crispy edges with gooey yolks elevate the dish from great to truly unforgettable.
How to Make Spicy Thai Basil Chicken (Pad Krapow Gai)
Step 1: Sizzle the Aromatics
Heat up your skillet or wok over medium-high heat, then swirl in the vegetable oil. Toss in the minced garlic and that pile of chopped chilies—stand back and savor the immediate, mouthwatering fragrance. Give everything a quick stir-fry for about 30 seconds, just until the air is filled with garlicky, spicy perfume without letting anything burn.
Step 2: Soften the Shallots
Sprinkle the chopped shallots into your aromatic base. Stir them around for another minute until they become glossy and start to sweeten, layering another dimension of flavor that makes Spicy Thai Basil Chicken (Pad Krapow Gai) so addictive.
Step 3: Brown the Chicken
Add the ground chicken straight into the sizzling pan. Break it up with your spatula as it cooks, ensuring every bite gets those delicious golden, caramelized edges. Continue stirring, letting it brown fully and cook through for about 5 to 7 minutes.
Step 4: Build the Sauce
Pour in the soy sauce, fish sauce, oyster sauce, dark soy sauce, sugar, and chicken broth. Stir everything together, making sure the chicken is thoroughly coated and fragrant. Cook for another 2 to 3 minutes. You want the sauce to reduce slightly until it’s glossy and hugs each piece of chicken with spicy, savory goodness.
Step 5: Add the Basil
Turn off the heat and immediately toss in those lush basil leaves. Fold them into the hot chicken so they wilt beautifully and release all their peppery, spicy aroma—the signature finish for Pad Krapow Gai!
Step 6: Serve and Enjoy
Spoon your sizzling Spicy Thai Basil Chicken (Pad Krapow Gai) over clouds of steamed jasmine rice. For a final flourish, add a crispy-edged fried egg—break that yolk and let it run into the stir-fry for instant luxury.
How to Serve Spicy Thai Basil Chicken (Pad Krapow Gai)
Garnishes
Keep it classic with a mound of freshly torn basil and plenty of steaming jasmine rice, or add a wedge of lime for brightness. Sliced cucumbers or a sprinkle of chopped red chilies also add a lovely visual touch and an extra pop of freshness.
Side Dishes
This dish shines with simple accompaniments—a crisp Thai cucumber salad, steamed Chinese broccoli, or even a cooling bowl of clear soup. Each side offers a refreshing counterpoint to the spicy, robust main.
Creative Ways to Present
For a fun twist, serve your Spicy Thai Basil Chicken (Pad Krapow Gai) in lettuce cups for a party appetizer or pile it high atop brown rice or quinoa bowls for a healthy lunch. You can even wrap it in roti or use it as a filling for Asian-style tacos. The possibilities are only limited by your imagination!
Make Ahead and Storage
Storing Leftovers
Once cooled, Spicy Thai Basil Chicken (Pad Krapow Gai) keeps well in an airtight container in the refrigerator for up to 3 days. Store the rice and eggs separately for the freshest texture when reheating.
Freezing
The chicken stir-fry portion freezes like a dream. Place portions in freezer-safe containers or bags, squeezing out as much air as possible. Freeze for up to 2 months for a quick Thai dinner whenever you crave it. Just remember, basil may lose some vibrancy after freezing, but the flavor will still be wonderful.
Reheating
Warm refrigerated leftovers in a skillet over medium heat, adding a splash of water or broth to restore moisture. For frozen portions, thaw overnight in the fridge before reheating gently on the stovetop. Fry a fresh egg and scatter a handful of new basil for “just-cooked” flavor.
FAQs
What if I can’t find Thai holy basil?
No problem—regular Thai basil is your best substitute and adds a lovely anise-like aroma. In a pinch, even Italian basil works, though the result won’t be quite as uniquely peppery as the original Spicy Thai Basil Chicken (Pad Krapow Gai).
Can I make this vegetarian or vegan?
Absolutely! Swap out the chicken for crumbled firm tofu or your favorite plant-based protein. Use vegetarian oyster sauce (often made from mushrooms) and skip the fish sauce or replace with extra soy sauce for a similar layer of savory depth.
How do I control the heat level?
The beauty of Spicy Thai Basil Chicken (Pad Krapow Gai) is in its customizable spice. For a milder version, use fewer Thai chilies or swap some out for milder peppers like jalapeños. For extra fire, sprinkle in more chilies or use a dash of chili flakes or hot sauce.
Is it necessary to use all the different sauces?
Each sauce brings its own magic—a blend of salty, umami, sweet, and deep color. For the most authentic Pad Krapow Gai, try not to skip any, but in a pinch you can add more of one to make up if you’re out of another. The flavor will still hit all the right notes!
Can I use ground turkey or pork instead?
Definitely! While ground chicken is classic, Spicy Thai Basil Chicken (Pad Krapow Gai) is just as delicious with ground turkey or pork. Each makes a fantastic canvas for those vibrant Thai flavors, so use what you have on hand.
Final Thoughts
If you’ve never tried making Spicy Thai Basil Chicken (Pad Krapow Gai) at home, now is the time to bring this street food superstar into your own kitchen. With its punchy flavors, quick cooking time, and total crowd appeal, there’s every reason to add this dish to your regular dinner rotation. Grab your wok, gather your ingredients, and prepare to fall in love bite by spicy bite!
Print
Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Non-Vegetarian
Description
Spicy Thai Basil Chicken, known as Pad Krapow Gai, is a classic Thai stir-fry dish packed with bold flavors of garlic, chilies, and Thai basil. This quick and easy recipe is perfect for a flavorful weeknight dinner.
Ingredients
For the Spicy Thai Basil Chicken:
- 1 lb ground chicken
- 2 tablespoons vegetable oil
- 6 cloves garlic (minced)
- 3 Thai bird’s eye chilies (finely chopped, or more to taste)
- 1 small shallot (finely chopped)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce (for color)
- 1 teaspoon sugar
- 1/4 cup chicken broth or water
- 1 cup Thai holy basil leaves (or Thai basil)
For Serving:
- Steamed jasmine rice
- Fried eggs (optional)
Instructions
- Heat the oil: Heat vegetable oil in a large skillet or wok over medium-high heat.
- Sauté Aromatics: Add minced garlic and chopped chilies, stir-fry for 30 seconds until fragrant. Add shallots and cook for another minute.
- Cook Chicken: Add ground chicken, cook until browned, about 5-7 minutes.
- Add Sauces: Stir in soy sauce, fish sauce, oyster sauce, dark soy sauce, sugar, and chicken broth. Cook for 2-3 minutes.
- Finish: Turn off heat, stir in Thai basil leaves until wilted. Serve over rice, topped with a fried egg if desired.
Notes
- For a vegetarian version, substitute ground chicken with crumbled tofu or plant-based protein and use vegetarian oyster sauce.
- Adjust the number of chilies to your preferred spice level.
- Thai holy basil gives the most authentic flavor, but Thai basil or even Italian basil can be used as alternatives.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3 g
- Sodium: 880 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 115 mg
