If you have ever eaten Pad Kra Pao from a Bangkok street cart, you know the sound: a wok roaring, garlic hitting hot oil, and a plate landing in front of you with a fried egg whose yolk is still trembling. This recipe gets you that plate in your own kitchen on a Tuesday night, with one skillet and about 30 minutes of actual work.
The secret is not a long ingredient list. It is heat, speed, and the correct order: crisp the chicken against the pan before you add sauce, so you get browned, almost crunchy edges instead of steamed mince. Holy basil goes in last, off the heat, so it stays perfumed rather than bitter.
Serve it over jasmine rice with the egg on top and let the yolk run into the chili-fish sauce glaze. It tastes like Thailand because it is built the way Thai cooks actually build it: salty, sweet, spicy, and loud.
Why You'll Love This Recipe
About the Ingredients
1 1/2 lb (680 g) ground chicken (or ground pork)
Ground chicken thigh stays juicier than breast; if you only find breast, add 1 teaspoon neutral oil to the pan first. Ground pork is the most traditional choice and browns even faster.
8 garlic cloves, roughly chopped
Roughly chopped, not minced, so the pieces toast instead of burning. Jarred garlic works in a pinch but use 2 tablespoons and add it with the sauce, not the oil.
4-8 Thai bird's eye chilies, sliced (adjust to taste)
Start with 4 for medium heat; seeded chilies are milder. If bird's eye chilies are unavailable, use 1-2 serrano chilies plus a pinch of red pepper flakes.
2 tablespoons oyster sauce
Use a Thai or premium brand for a rounder, less metallic flavor. Vegetarian swap: mushroom oyster sauce, which behaves identically in the pan.
1 1/2 tablespoons fish sauce
Squid or Red Boat brands are worth it here since the sauce is the dish. For a vegan version, use 1 1/2 tablespoons soy sauce plus 1/2 teaspoon kelp powder.
1 tablespoon soy sauce
Regular soy sauce, not dark, so the dish does not turn muddy. Low-sodium soy sauce is fine; taste before adding extra salt.
2 teaspoons palm sugar (or light brown sugar)
Palm sugar gives a deeper caramel note; light brown sugar is a near-perfect substitute. Grate or shave it so it dissolves instantly in the hot pan.
3 tablespoons neutral oil, divided
Canola, rice bran, or avocado oil all handle high heat. Do not use olive oil here; it smokes before the chicken can brown.
2 packed cups (about 50 g) holy basil leaves
Holy basil (kra pao) has a peppery, clove-like bite; Thai basil is the closest easy substitute. Add it off the heat so it wilts without turning bitter.
4 large eggs
Freshest eggs give the tightest whites for frying. Cook them in a separate small pan so the stir-fry pan stays hot and unwashed.
4 cups cooked jasmine rice, for serving
Day-old rice reheats best; fresh rice should rest 10 minutes uncovered so it is not gummy. For a low-carb version, serve over cauliflower rice.
Tips & Tricks
Do not crowd the pan
cook the chicken in a single layer over high heat so it browns instead of steaming, and resist stirring for the first 2 minutes.
Add basil off the heat
stir it in after the pan leaves the burner, letting residual heat wilt it so it stays fragrant and bright green.
- Mix the sauce before you turn on the heat: combine oyster sauce, fish sauce, soy, and sugar in a small bowl so nothing burns while you measure at the stove.
Pro Tips
Step-by-Step Instructions
1. Mix the sauce
Stir together 2 tablespoons oyster sauce, 1 1/2 tablespoons fish sauce, 1 tablespoon soy sauce, and 2 teaspoons palm sugar in a small bowl until the sugar dissolves. Set it beside the stove.
2. Heat the skillet
Heat 2 tablespoons neutral oil in a large skillet or wok over high heat (about 450 F / 230 C) for 2 minutes, until the oil shimmers and a drop of water sizzles instantly.
3. Bloom garlic and chilies
Add the chopped garlic and sliced chilies and stir constantly for 20 to 30 seconds, until the garlic smells toasty and turns pale gold. Do not let it brown or it will taste bitter.
4. Crisp the chicken
Add the ground chicken and press it into an even layer. Cook undisturbed for 2 minutes, then break it up and stir-fry for 4 to 5 minutes, until no pink remains and the edges are golden brown and lightly crispy.
5. Glaze with sauce
Pour in the sauce and toss for 60 to 90 seconds, until it bubbles at the edges and coats the chicken in a glossy dark glaze. The pan should smell sweet, salty, and sharp.
6. Wilt the basil
Pull the pan off the heat, add the holy basil, and toss for 15 to 20 seconds until the leaves just wilt and turn deep green. Transfer to a platter so it stops cooking.
7. Fry the eggs
Heat the remaining 1 tablespoon oil in a small skillet over medium-high heat (about 375 F / 190 C). Fry the eggs one or two at a time for 90 seconds to 2 minutes, spooning hot oil over the whites, until the edges are lacy and crisp and the yolk still jiggles.
8. Plate and serve
Spoon the chicken over jasmine rice, top each portion with a fried egg, and serve immediately with extra chilies and fish sauce on the side.
Delicious Variations
Crispy pork version
swap the ground chicken for 1 lb thinly sliced pork belly and fry it 6 to 7 minutes until the fat renders and the edges crackle.
Basil tofu version
use extra-firm tofu crumbled and pan-fried 8 minutes until golden, and replace fish sauce with soy sauce plus kelp powder.
Extra-veg version
add 1 cup green beans cut into 1-inch pieces with the chicken and cook 2 minutes longer until crisp-tender.
How to Store Thai Basil Chicken (Pad Kra Pao)
Refrigerator
Store the chicken stir-fry (without rice or egg) in an airtight container for up to 3 days. Keep basil separate if possible and stir it in when reheating.
Freezer
Freeze the cooled stir-fry in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating; fried eggs do not freeze well.
Reheating
Reheat in a hot skillet over medium-high heat for 2 to 3 minutes with a splash of water until steaming, or microwave covered for 90 seconds. Fry a fresh egg to serve.
Frequently Asked Questions
Q: What is Pad Kra Pao made of?
Pad Kra Pao is a Thai stir-fry of ground meat, garlic, chilies, fish sauce, oyster sauce, and holy basil, served over rice with a fried egg. The sauce is a balance of salty, sweet, and spicy, and the whole dish comes together in under 10 minutes of cooking.
Q: Can I use regular basil instead of holy basil?
Yes, Thai basil is the best substitute, and regular sweet basil works in a pinch. Add it off the heat either way, since sweet basil turns bitter faster than holy basil when cooked hard.
Q: How spicy is Thai basil chicken?
It is as spicy as you make it, since the heat comes entirely from the chilies you add. Four bird's eye chilies gives a solid medium heat for most people, while eight is properly Thai-street-spicy.
Q: Can I make this with ground turkey or tofu?
Yes, ground turkey and crumbled extra-firm tofu both work with the same sauce and timing. Turkey may need 1 extra minute to brown, and tofu benefits from being pressed dry and fried 2 minutes longer for crisp edges.
Q: Do I have to serve it with a fried egg?
No, but the crispy fried egg with a runny yolk is what makes it feel like a complete Thai street meal. A jammy boiled egg or an extra drizzle of chili oil also works well.
Make this Thai Basil Chicken tonight and you will understand why it is the most-ordered street food in Thailand. Cook it once, then tell me in the comments whether you went with pork, chicken, or tofu, and how many chilies you dared to use.
Thai Basil Chicken (Pad Kra Pao)
Thai Basil Chicken (Pad Kra Pao) is a sizzling 30-minute stir-fry with crispy ground chicken, holy basil, and a runny fried egg over rice.
🧂 Ingredients
- 1 1/2 lb (680 g) ground chicken (or ground pork)
- 8 garlic cloves, roughly chopped
- 4-8 Thai bird's eye chilies, sliced (adjust to taste)
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons palm sugar (or light brown sugar)
- 3 tablespoons neutral oil, divided
- 2 packed cups (about 50 g) holy basil leaves
- 4 large eggs
- 4 cups cooked jasmine rice, for serving
📋 Instructions
- 1Mix the sauce — Stir together 2 tablespoons oyster sauce, 1 1/2 tablespoons fish sauce, 1 tablespoon soy sauce, and 2 teaspoons palm sugar in a small bowl until the sugar dissolves. Set it beside the stove.
- 2Heat the skillet — Heat 2 tablespoons neutral oil in a large skillet or wok over high heat (about 450 F / 230 C) for 2 minutes, until the oil shimmers and a drop of water sizzles instantly.
- 3Bloom garlic and chilies — Add the chopped garlic and sliced chilies and stir constantly for 20 to 30 seconds, until the garlic smells toasty and turns pale gold. Do not let it brown or it will taste bitter.
- 4Crisp the chicken — Add the ground chicken and press it into an even layer. Cook undisturbed for 2 minutes, then break it up and stir-fry for 4 to 5 minutes, until no pink remains and the edges are golden brown and lightly crispy.
- 5Glaze with sauce — Pour in the sauce and toss for 60 to 90 seconds, until it bubbles at the edges and coats the chicken in a glossy dark glaze. The pan should smell sweet, salty, and sharp.
- 6Wilt the basil — Pull the pan off the heat, add the holy basil, and toss for 15 to 20 seconds until the leaves just wilt and turn deep green. Transfer to a platter so it stops cooking.
- 7Fry the eggs — Heat the remaining 1 tablespoon oil in a small skillet over medium-high heat (about 375 F / 190 C). Fry the eggs one or two at a time for 90 seconds to 2 minutes, spooning hot oil over the whites, until the edges are lacy and crisp and the yolk still jiggles.
- 8Plate and serve — Spoon the chicken over jasmine rice, top each portion with a fried egg, and serve immediately with extra chilies and fish sauce on the side.