Thai Basil Chicken | Pad Krapow

If you’ve never tried making Thai food at home, this recipe is the perfect place to start. It’s bold, flavorful, and surprisingly easy. We’re talking no fancy ingredients, no complicated techniques—just pantry staples, a hot wok, and dinner done in record time.

I like to keep this one in my back pocket for weeknights when I don’t want to think too hard. It’s a little spicy, a little sweet. And if you’re into quick stir fries like this, you’ll probably also love my Sticky Thai Meatballs or this Instant Pot Thai Chicken Curry for something a bit cozier.

Thai Basil Chicken Ingredients

• For the base stir-fry: Ground chicken (or chopped chicken thighs – both work great) and Oil for stir-frying.
• Aromatics: Garlic, minced, Thai red chillies, thinly sliced (adjust based on spice preference) and Onion, finely chopped.
• Sauces & seasonings: Dark soy sauce, Fish sauce, Oyster sauce and Sugar (optional – helps balance flavours).
• Herbs: Thai basil or holy basil (roughly torn and added at the end).

Frequently Asked Questions

Richa’s Top Tips

• Use ground chicken for speed: It cooks faster, absorbs flavor better, and skips the chopping altogether—perfect for lazy weeknights.
• Don’t skip the fish sauce: It adds that unmistakable umami and funk that gives this dish its restaurant-style flavor.
• Cook on high heat: A quick stir fry over high heat gives you that slightly charred, wok-tossed flavor without drying out the chicken.
• Tear the basil, don’t chop: Tearing helps preserve its aroma and gives you bursts of basil in every bite.
• Add the basil at the end: Cook it just until wilted to retain its punchy, fresh flavor.

What To Serve With Thai Basil Chicken

• Plain rice is the go-to pairing. The saucy chicken seeps into the rice for the perfect bite.
• Top it with a crispy fried egg (with lacy edges!)—a classic way it’s served in Thailand.
• Serve it as part of a Thai spread with Thai Shrimp Cakes and Thai Prawn Mango Salad.
• Add it to your meal prep rotation—it keeps well and pairs great with noodles or brown rice too.
• Pair with a side of Spicy Thai Carrot Ginger Soup for a light but flavor-packed dinner.

Storage Tips

• Refrigerate leftovers in an airtight container for up to 3 days. The flavors deepen as it sits, making it even tastier the next day.
• To reheat, just toss it in a pan over medium heat or microwave until warmed through.
• Not freezer-friendly — the basil tends to lose its flavor and texture after freezing.

Make This Recipe Your Own

• Swap the chicken: Use ground turkey, pork, or tofu for a different take (or to make it vegetarian).
• Make it saucier: Add a splash of chicken broth or a spoon of hoisin sauce if you prefer more gravy.
• Boost the veggies: Add mushrooms, bell peppers, or green beans to make it more wholesome.
• Control the heat: Reduce Thai chilies for less spice, or add more for that fiery punch.

Did You Know

Thai Basil Chicken, also known as Pad Krapow Gai, is one of Thailand’s most loved street food dishes. Traditionally, it’s made with holy basil (krapow)—a peppery, slightly spicy herb that gives the dish its signature punch. In Thailand, it’s almost always served with a crispy-edged fried egg (kai dao) on top. The mix of spicy chicken, fragrant basil, and runny yolk? Pure magic in every bite!

Thai Basil Chicken is one of those gems that tastes like you’ve put in a ton of effort, but really takes just 15 minutes and a handful of ingredients. It’s quick, bold, comforting, and perfect for weeknights when you want something delicious without the fuss.Whether you’re serving it with rice, noodles, or stuffing it into wraps, this one’s going to be a regular in your dinner rotation. If you give it a try, tag me on Instagram@my_foodstory — I’d love to see how you make it your own!

This article was researched and written by Harita Odedra.