Name: The BEST Thai Basil Chicken (Pad Krapow Gai) Recipe
Prep time: 10 min
Total time: 25 min
Ingredients: 1 medium Red Onion (Roughly chopped); 4 cloves Garlic (Roughly chopped); 3 Thai Red Chiles (Roughly chopped); 2 tbsp Oil; 2 tbsp Green Onion (Chopped); 7 oz Chicken Breast (Boneless, finely chopped); 2 tsp Oyster Sauce; 1 tbsp Light Soy Sauce; 1 tbsp Dark Soy Sauce; 1 tbsp Fish sauce; 1 tsp Palm Sugar (Grated); 1 tsp Ground White Pepper; 1 cup Fresh Basil

There’s something irresistible about the bold flavors and aromatic heat of Thai Basil Chicken, also known as Pad Krapow Gai, that makes it a takeout favorite and a weeknight lifesaver. In this recipe, tender bits of chicken are stir-fried in a spicy, savory sauce made with garlic, chiles, and three types of umami-rich sauces, then finished with fragrant Thai basil that adds a fresh, peppery punch. Served hot with steamed jasmine rice and a crispy fried egg, it’s a dish that brings the streets of Bangkok straight to your kitchen. Quick to make, bursting with flavor, and incredibly satisfying, this Thai Basil Chicken recipe is one you’ll come back to again and again.

The BEST Thai Basil Chicken (Pad Krapow Gai) Recipe

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Servings

servings

Prep time

minutes

Total time

minutes

A fragrant, spicy stir-fry featuring tender chicken, Thai red chiles, garlic, and fresh basil, all tossed in a bold, umami-rich blend of soy, oyster, and fish sauce. Ready in just 25 minutes, this vibrant dish is perfect served with steamed rice and topped with a crispy fried egg for a truly satisfying meal.

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Ingredients

1 medium Red Onion (Roughly chopped)
4 cloves Garlic (Roughly chopped)
3 Thai Red Chiles (Roughly chopped)
2 tbsp Oil
2 tbsp Green Onion (Chopped)
7 oz Chicken Breast (Boneless, finely chopped)
2 tsp Oyster Sauce
1 tbsp Light Soy Sauce
1 tbsp Dark Soy Sauce
1 tbsp Fish sauce
1 tsp Palm Sugar (Grated)
1 tsp Ground White Pepper
1 cup Fresh Basil

Directions

Using a mortar and pestle, finely pound the red onion, garlic, and red chiles into a slightly chunky paste. Set aside.
Heat oil in a saucepan over medium heat.
Once heated, add the prepared chile-garlic paste and green onions. Sauté for about 1 minute until fragrant.
Add the chopped chicken and mix well with the sautéed ingredients.
After a few seconds, pour in the oyster sauce, light soy sauce, dark soy sauce, fish sauce, grated palm sugar and ground white pepper. Stir well to combine.
Cook the chicken thoroughly, stirring occasionally to ensure even cooking while keeping some moisture in the pan. Do not let it dry out completely.
Once the chicken is fully cooked, add the fresh basil leaves, reduce the heat to low, and stir for a few seconds.
Turn off the heat while the dish remains slightly wet with a thick gravy.
Serve warm with a crispy fried egg and steamed rice.

Notes

Want to switch it up? Adjust the spice level, swap chicken for pork, beef, or tofu, or even serve it in lettuce wraps for a lighter twist.
Leftovers store well in an airtight container for up to three days and can be reheated in a pan with a splash of water or in the microwave.