Can I use sweet basil?

Not for authentic Pad Krapow. Holy Basil has a unique peppery, anise-like flavor that defines this dish. Thai basil is an acceptable substitute outside Thailand, but Italian sweet basil will taste completely different. If you cannot find holy basil, look for it at Asian markets under the name krapow or bai gaprow.

Very spicy with 4 chilies. Start with 2 if you are sensitive to heat.

What cut of chicken is best?

Dark meat (thigh) is juicier and more flavorful. Hand-mincing gives better texture than pre-ground chicken.

Can I make this vegetarian?

Yes! Substitute the chicken with firm tofu or mushrooms. Use soy sauce instead of oyster sauce for a vegan version.

A wok is ideal for the high heat and tossing motion, but a large skillet works fine. Just make sure it is very hot before adding ingredients.

What is the fried egg for?

The Kai Dao (crispy fried egg) is traditional. Breaking the runny yolk into the spicy stir-fry adds richness and balances the heat perfectly. It is not optional in Thailand!

Spicy

Dinner

Chicken

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Spicy Thai Basil Chicken (Pad Krapow Gai)

Name: Spicy Thai Basil Chicken (Pad Krapow Gai)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup chicken breast/thigh, minced; 5 cloves garlic; 4 Thai chilies; 1 tbsp oil; 1 tsp oyster sauce; 1 tsp soy sauce; 1/2 tsp sugar; 1 handful holy basil leaves

The most popular Thai street food dish of all time. Fast, easy, and delicious Spicy Thai Basil Chicken served over jasmine rice with a fried egg.

Total Time20 mins

Servings4

DifficultyEasy

OriginThai

Nutrition350 kcalP: 32g · C: 8g · F: 14g

The Story

Pad Krapow (or Kaprao) is arguably the most popular Thai street food dish. It is the stir-fry that Thai people order when they don't know what to eat. It is spicy, salty, savory, and aromatic with the scent of holy basil. The dish was likely influenced by Chinese stir-frying techniques but adapted with local Thai ingredients like holy basil and bird's eye chilies. The star of this dish is "Holy Basil" (Ocimum tenuiflorum), which has a distinct peppery, clove-like flavor that is sharper than the sweet basil typically found in Western supermarkets or Italian cooking. In Thailand, it is considered a sin to make this dish with sweet basil, though outside of Southeast Asia, Thai Basil is an acceptable substitute if Holy Basil cannot be found. Traditionally, Pad Krapow is served "Rad Khao" (over rice) and almost always topped with a "Kai Dao" (fried sunny-side-up egg) with a crispy edge and runny yolk. Breaking the yolk into the spicy stir-fry adds a rich creaminess that balances the heat of the chilies, creating the perfect bite that defines Thai comfort food.

Instructions

Step 1

Prepare the aromatics by pounding the garlic cloves and Thai chilies together in a mortar and pestle into a rough paste. Heat a wok over medium-high heat, add oil, and stir-fry the paste for 20-30 seconds until golden and pungent.

Step 2

Add the minced chicken to the wok. Break up any clumps with your spatula and toss continuously. Cook for about 2 minutes until the chicken is mostly cooked through and no longer pink.

Step 3

Season the stir-fry with oyster sauce, soy sauce, and sugar. Toss vigorously for another minute to ensure the chicken is evenly coated and the sauces start to caramelize/glaze the meat.

Step 4

Turn off the heat completely. Throw in the handful of holy basil leaves and toss them into the hot chicken. The residual heat will wilt the leaves perfectly without turning them bitter. Serve immediately over jasmine rice.

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20m

280 kcal

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