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This Thai Basil Chicken (Pad Krapow Gai) is Thailand’s most beloved street food – aromatic ground chicken stir-fried with fiery chilies and fresh Thai basil, crowned with a crispy fried egg. Ready in just 18 minutes, this intensely flavorful one-pan dish delivers authentic Bangkok street cart taste right in your kitchen.
Thai Basil Chicken (Pad Krapow Gai)
Spicy, aromatic Thai street food classic with ground chicken, fresh Thai basil, and chilies in a savory sauce. This authentic one-pan dish is ready in 15 minutes and served over rice with a crispy fried egg on top.
Ingredients
Chicken
- 1 1/2 lbs ground chicken or ground turkey
- 2 tbsp vegetable oil divided
Aromatics
- 6 cloves garlic minced
- 2 Thai chilies sliced (or 1 tsp red pepper flakes)
- 1 shallot thinly sliced
- 1 red bell pepper diced
Sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce low sodium
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 1 tbsp water
Basil and Eggs
- 1 cup Thai basil leaves packed (or regular basil)
- 4 large eggs for frying
- 2 tbsp vegetable oil for eggs
For Serving
- 4 cups jasmine rice cooked and hot
- lime wedges for serving
- cucumber slices optional
Instructions
- In a small mixing bowl, whisk together oyster sauce, soy sauce, fish sauce, brown sugar, and water. Set aside.
- Heat 1 tablespoon oil in grill or cast iron skillet over high heat. Add ground chicken and cook for 4-5 minutes on cutting board, breaking it up with a wooden spoon, until browned and cooked through. Transfer to a plate.
- In the same skillet, add remaining tablespoon of oil. Add minced garlic, sliced chilies, and shallot. Stir-fry for 1 minute using tongs until fragrant and garlic is golden.
- Add diced red bell pepper and stir-fry for 1 minute until slightly softened.
- Return cooked chicken to the skillet. Pour sauce over everything and toss for 1-2 minutes until well combined and chicken is coated.
- Remove from heat and stir in Thai basil leaves. The heat from the pan will wilt them perfectly. Set aside and keep warm.
- In a separate small skillet, heat 2 tablespoons oil over medium-high heat. Crack eggs one at a time and fry for 2-3 minutes until edges are crispy and lacy but yolk is still runny. Use tongs carefully to transfer.
- To serve: Divide hot jasmine rice among 4 bowls. Top each with Thai basil chicken and a crispy fried egg. Serve with lime wedges and cucumber slices on the side.
Notes
Thai basil has a distinctive anise-like flavor that makes this dish authentic – find it at Asian markets. Regular basil works but the flavor will be different. Don’t add basil too early or it will turn black – stir in at the very end. Thai chilies are extremely spicy – adjust to your heat tolerance or use red pepper flakes. The crispy fried egg (kai dao) is essential to authentic pad krapow – the runny yolk mixes with the rice and chicken. Use high heat and cook quickly for best results – this is a fast dish. Ground pork is the traditional protein but chicken is equally popular. For extra authenticity, add 2 tablespoons of sliced long beans during stir-frying. This is perfect street food – simple, fast, and incredibly flavorful.
ALLERGEN INFORMATION: Contains fish (fish sauce), soy (soy sauce), shellfish (oyster sauce), eggs, and gluten (soy sauce, oyster sauce). Use tamari and gluten-free oyster sauce for gluten-free option. Always check ingredient labels if you have food allergies.
Nutrition
Serving: 1.5gCalories: 580kcalCarbohydrates: 58gProtein: 42gFat: 18gSaturated Fat: 4gCholesterol: 285mgSodium: 980mgFiber: 2gSugar: 6g
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