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Thai Basil Chicken Stir-Fry (Pad Kra Pao Gai)

Authentic Thai basil chicken stir-fry with aromatic holy basil, chilies, and savory sauce served over jasmine rice. Quick 15-minute meal bursting with bold Southeast Asian flavors.

Janelle

By Janelle

Updated: March 18, 2026

Why I Love This Recipe

Pad Kra Pao Gai is one of Thailand's most beloved street food dishes, featuring tender minced chicken stir-fried with holy basil in a savory-sweet sauce. This aromatic dish originated as a quick, satisfying meal for workers and has become a staple comfort food throughout Thailand. The key to authentic Pad Kra Pao lies in using holy basil (kra pao), which has a more peppery, clove-like flavor compared to sweet basil. The dish is traditionally served over steamed jasmine rice and topped with a crispy fried egg, creating the perfect balance of textures and flavors that make this simple stir-fry so addictive.

  • •Lightning fast cooking – Ready in just 15 minutes from start to finish
  • •Authentic street food flavor – Bold, aromatic taste that rivals Bangkok's best stalls
  • •One-pan simplicity – Minimal cleanup with maximum flavor impact
  • •Customizable heat level – Adjust chilies to suit your spice preference
  • •Perfect weeknight dinner – Satisfying, complete meal that's budget-friendly

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 500 g chicken thigh meat (minced or finely chopped)
  • 2 cups Thai holy basil leaves (packed, or substitute Thai basil)
  • 3-5 pieces bird's eye chilies (adjust to taste)
  • 4 pieces garlic cloves (minced)
  • 2 pieces shallots (sliced)
  • 3 tbsp vegetable oil (for stir-frying)
  • 2 tbsp oyster sauce
  • 1.5 tbsp fish sauce
  • 1 tbsp dark soy sauce
  • 1 tsp palm sugar (or brown sugar)
  • 2 tbsp chicken stock
  • 2 cups jasmine rice (cooked)
  • 4 pieces eggs (for frying)

Step-by-Step Instructions

  1. 1

    Prepare all ingredients by mincing the chicken, garlic, and chilies, and slicing the shallots. Remove basil leaves from stems and set aside. In a small bowl, mix together oyster sauce, fish sauce, dark soy sauce, palm sugar, and chicken stock to create the stir-fry sauce.

    ~5 min

    Tip: Having everything prepped beforehand is crucial since the cooking happens very quickly
  2. 2

    Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of oil and swirl to coat. The high heat is essential for achieving the characteristic 'wok hei' or breath of the wok flavor.

    ~1 min

  3. 3

    Add minced garlic and chilies to the hot oil and stir-fry for 15-20 seconds until fragrant but not burnt. The aromatics should sizzle immediately when they hit the oil.

    ~1 min

    Tip: Keep the ingredients moving to prevent burning
  4. 4

    Add sliced shallots and stir-fry for another 30 seconds until they begin to soften and become translucent. The shallots add sweetness and depth to the dish.

    ~1 min

  5. 5

    Add the minced chicken to the wok, breaking it up with your spatula. Stir-fry for 3-4 minutes until the chicken is cooked through and no longer pink, ensuring all pieces are separated.

    ~4 min

  6. 6

    Pour the prepared sauce mixture over the chicken and stir to combine. Continue cooking for 1-2 minutes until the sauce is well distributed and slightly caramelized.

    ~2 min

    Tip: The sauce should coat the chicken evenly without being too wet
  7. 7

    Remove the wok from heat and immediately add the holy basil leaves. Toss quickly to wilt the basil, which should happen almost instantly from the residual heat. The basil should be bright green and aromatic.

    ~1 min

  8. 8

    In a separate pan, heat the remaining 1 tablespoon of oil over medium-high heat. Crack the eggs one at a time and fry until the edges are crispy and golden but the yolks are still runny.

    ~3 min

    Tip: For extra crispy edges, spoon hot oil over the egg whites while frying
  9. 9

    Serve the Thai basil chicken immediately over steamed jasmine rice. Top each portion with a crispy fried egg and garnish with additional fresh basil leaves if desired.

    ~1 min

  10. 10

    Serve with sliced cucumbers, lime wedges, and extra chilies on the side for authentic Thai presentation. The contrast of cool cucumbers helps balance the heat and richness of the dish.

    ~1 min

How Do I Know It's Ready?

The chicken should be completely cooked through with no pink color remaining, and the internal temperature should reach 74°C. The basil should be wilted but still bright green, and the sauce should coat the chicken without pooling at the bottom of the wok.

Frequently Asked Questions

Yes, substitute the chicken with firm tofu, tempeh, or mixed vegetables like eggplant and bell peppers. Replace the fish sauce with soy sauce or vegetarian mushroom sauce, and use vegetable stock instead of chicken stock. The cooking method remains the same, though vegetables may need slightly different cooking times.

Final Thoughts

I hope you enjoy making this Thai Basil Chicken Stir-Fry (Pad Kra Pao Gai) as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!