Pad krapao gai — spicy, aromatic, and ready faster than takeout
Thai Basil Chicken Stir Fry
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Servings
4
About 3 cups
Difficulty
Easy
Cost
Budget
$
Sarah Chen
(Updated )
Pad krapao gai is the dish that Thai people actually eat every day — it is street food, home cooking, and comfort food all at once. Unlike the more familiar pad Thai or green curry, this stir fry is raw, punchy, and unapologetic in its flavors: loads of garlic, fiery Thai chilies, funky fish sauce, and a generous handful of holy basil that wilts into fragrant perfection in the final seconds of cooking.
This is one of those recipes where speed is everything. The entire cooking process takes about five minutes once your ingredients are prepped. The pan needs to be screaming hot, and everything goes in fast. That high heat is what gives the dish its signature wok hei — that slightly smoky, caramelized quality you taste in the best Thai street stalls.
Serve it over steamed jasmine rice with a fried egg on top, and you have the most satisfying 15-minute meal in your repertoire. It is bold, it is simple, and it is exactly the kind of food that makes you close the takeout app.
Ingredients
- 1 lb 1 lb ground chicken
- 6 cloves 6 cloves garlic, roughly chopped, roughly chopped
- 4 4 Thai bird's eye chilies, sliced, sliced
- 2 2 shallots, thinly sliced, thinly sliced
- 2 cups 2 cups fresh Thai basil leaves (or Italian basil), packed
- 2 tablespoons 2 tablespoons oyster sauce
- 1 tablespoon 1 tablespoon soy sauce
- 1 tablespoon 1 tablespoon fish sauce
- 1 teaspoon 1 teaspoon dark soy sauce(optional)
- 1 teaspoon 1 teaspoon white sugar
- 2 tablespoons 2 tablespoons vegetable oil
- Steamed jasmine rice, for serving, for serving
Instructions
- 1
Mix the oyster sauce, soy sauce, fish sauce, dark soy sauce (if using), and sugar in a small bowl. Stir until the sugar dissolves and set aside.
- 2
Have all your ingredients prepped and within arm's reach — this cooks very fast and there is no time to stop and chop.
Note:Mise en place is critical for stir-fry. Everything goes in the pan in rapid succession.
- 3High
Heat a wok or large skillet over the highest heat possible until it begins to lightly smoke. Add the vegetable oil and swirl to coat.
- 430 seconds
Add the garlic, chilies, and shallots all at once. Stir-fry for 30 seconds until fragrant and just starting to brown.
Note:Keep everything moving in the pan — garlic burns quickly at this heat.
- 53-4 minutes
Add the ground chicken, breaking it apart with a spatula. Cook for 3-4 minutes, stirring frequently, until the chicken is cooked through and starting to brown in spots.
- 630 seconds
Pour the sauce mixture over the chicken and toss to coat evenly. Cook for 30 more seconds until the sauce thickens slightly and glazes the meat.
- 710 seconds
Remove the pan from heat and immediately toss in the Thai basil leaves. Stir until just wilted, about 10 seconds. The residual heat will be enough.
Note:Adding basil off the heat preserves its bright color and fragrance.
- 8
Serve immediately over steamed jasmine rice. Top with a fried egg for an authentic touch.
Substitutions
Ground chickenGround pork, ground turkey, or diced chicken thigh
Ground pork is actually the most traditional option. Diced thigh gives more texture but takes slightly longer to cook.
Thai basilItalian sweet basil
Italian basil is more delicate and less peppery, but it is far more widely available and still produces a delicious dish.
Thai bird's eye chiliesSerrano peppers or red pepper flakes
Serranos are milder; use 6-8 for comparable heat. Red pepper flakes work in a pinch — use 1 teaspoon.
Fish sauceExtra soy sauce plus a pinch of salt
You will lose some of the funky depth, but the dish will still be flavorful. Add an extra teaspoon of soy sauce.
Tips & Storage
Pro Tips
Get your pan as hot as you possibly can before adding the oil. High heat is non-negotiable for proper stir-fry.
For a milder dish, remove the seeds from the chilies or reduce the quantity. For extra heat, leave them whole.
Dark soy sauce is thicker and adds color and slight sweetness. If you cannot find it, the dish works fine without it.
Do not use dried basil — the fresh herb is essential to this dish. It is worth seeking out Thai basil at an Asian grocery store for the authentic flavor.
Storage
Store the stir fry and rice separately in airtight containers in the refrigerator for up to 3 days. The basil will darken but the flavor remains good. This dish does not freeze well due to the high moisture content and delicate basil.
Reheating
Reheat in a hot skillet or wok over high heat for 2-3 minutes, tossing frequently. Adding a splash of water or a teaspoon of soy sauce helps restore moisture. Microwave works but the texture will be softer — heat in 1-minute intervals and stir. Add a few fresh basil leaves after reheating if you have them.
Nutrition Facts
Per serving (About 3/4 cup (without rice)) · 4 servings
Calories310
Protein24g
Carbohydrates8g
Fat20g
Fiber1g
Sugar3g
Sodium890mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between Thai basil and regular basil?
- Thai basil has a more peppery, anise-like flavor with sturdier leaves that hold up better to heat. Italian basil is sweeter and more delicate. Both work in this recipe, but Thai basil is more authentic.
- How spicy is this dish?
- With four bird's eye chilies, this is moderately spicy. For a mild version, use just one chili or substitute a teaspoon of red pepper flakes. For extra heat, use up to eight chilies.
- Can I use chicken breast instead of ground chicken?
- Yes — dice boneless chicken breast or thigh into small pieces. It will take an extra 1-2 minutes to cook through compared to ground chicken.
- What is the fried egg for?
- A crispy-edged fried egg on top is how this dish is traditionally served in Thailand. The runny yolk mixes into the rice and sauce, adding richness. It is optional but highly recommended.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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