Pad Kra Pao Gai is the weeknight hero of Thai street food. It’s fast, bold, and incredibly satisfying, with juicy minced chicken, a garlicky-chili punch, and the unmistakable fragrance of holy basil. If you’ve ever had it in Thailand, you know it’s not sweet or saucy—it’s dry, savory, and a little smoky.
This version stays close to the classic, with a proper spicy kick and a runny fried egg on top. It comes together in minutes and tastes like it came from a wok on a Bangkok street corner.
What Makes This Recipe So Good
- Authentic flavor balance: Salty, slightly sweet, and deeply savory with a real chili heat—no heavy sauce or extra sugar.
- Holy basil is the star: It adds a peppery, clove-like aroma you can’t fake with regular basil.
- Quick and unfussy: From prep to plate in about 15 minutes, ideal for busy nights.
- Street-food style egg: A crispy-edged, runny-yolk fried egg (kai dao) makes the dish complete.
- Customizable heat: Adjust the chilies without losing the dish’s character.
What You’ll Need
- Chicken: 1 lb (450 g) minced or finely chopped chicken thigh (thigh gives better flavor and moisture than breast).
- Garlic: 6–8 cloves, roughly chopped.
- Thai bird’s eye chilies: 6–10, chopped (reduce to 2–4 for medium heat).
- Shallot (optional but traditional): 1 small, finely sliced.
- Holy basil leaves: 2 packed cups. If unavailable, use Thai basil as a backup, or a mix of Thai basil and a little mint.
Holy basil is best.
- Neutral oil: 2–3 tablespoons (vegetable, canola, or rice bran oil).
- Fish sauce: 1½–2 tablespoons.
- Light soy sauce: 1 tablespoon.
- Dark soy sauce: ½ teaspoon (for color and depth).
- Oyster sauce: 1 tablespoon.
- Sugar: ½ teaspoon (just to round the edges, not to sweeten).
- Water or chicken stock: 2–3 tablespoons, as needed to loosen.
- Eggs: 2–4, for frying on top.
- Jasmine rice: Cooked, for serving.
- Optional garnish: Sliced cucumber and a lime wedge.
Step-by-Step Instructions
- Cook the rice first. Get your jasmine rice going so it’s hot and ready. Pad Kra Pao cooks fast.
- Prep your aromatics. Roughly chop garlic and chilies together. You can pound them with a mortar and pestle for even better flavor and a slightly coarse paste.
- Make the sauce. In a small bowl, mix fish sauce, light soy, dark soy, oyster sauce, and sugar.
Keep it nearby.
- Heat the pan until smoking hot. Use a wok or large skillet over high heat. Add oil and swirl to coat.
- Stir-fry the aromatics. Add garlic and chilies. Stir rapidly for 15–20 seconds until fragrant.
Don’t let them burn. Add shallot if using and cook a few seconds more.
- Add the chicken. Crumble it into the pan. Spread it out and let it sear briefly, then stir-fry until mostly cooked, about 2–3 minutes.
If it’s too dry, splash in a tablespoon of water or stock.
- Season. Pour in the sauce mixture. Stir-fry on high heat until the chicken absorbs the sauce and looks glossy, 1–2 minutes. You’re aiming for a relatively dry stir-fry, not soupy.
- Add holy basil. Turn off the heat, toss in the holy basil leaves, and stir until just wilted.
This keeps the aroma vibrant.
- Fry the eggs. In a separate small pan, heat oil over medium-high until shimmering. Crack in the eggs and fry until the edges are crispy and lacy but the yolk is still runny.
- Serve. Spoon the chicken over hot jasmine rice. Top with a fried egg.
Add cucumber slices and a squeeze of lime if you like.
How to Store
- Refrigerate: Store the cooked chicken (without the egg) in an airtight container for up to 3 days.
- Reheat: Warm in a hot skillet with a splash of water for 1–2 minutes. Add fresh basil at the end if you have extra.
- Eggs: Fry eggs fresh for the best texture. Reheated eggs lose the crispy edges and runny yolk.
- Freezer: You can freeze the cooked chicken for up to 1 month.
Thaw overnight and reheat quickly on high heat.
Why This is Good for You
- Protein-rich: Chicken thigh provides satisfying protein and iron, keeping you full.
- Herbs and aromatics: Garlic and chilies offer antioxidants, while holy basil is traditionally valued for its lively, peppery aroma and uplifting feel.
- Balanced meal: With rice and egg, you get carbs, protein, and fats—comforting and energizing without heavy sauces.
- Portion control on sodium: You control the seasoning. Use reduced-sodium soy if needed.
What Not to Do
- Don’t swap in sweet basil without adjusting expectations. It won’t taste the same. If you must substitute, see Alternatives below.
- Don’t over-sauce it. This dish should be glossy and relatively dry, not soupy or thick.
- Don’t cook at low heat. High heat keeps the flavors bright and prevents steaming.
- Don’t skip the egg. The crispy, runny egg completes the dish and balances the heat.
- Don’t use pre-minced garlic from a jar. Fresh garlic is essential for aroma and bite.
Alternatives
- Different proteins: Swap chicken with minced pork (Pad Kra Pao Moo), beef, turkey, or firm tofu.
For tofu, press it well and fry until golden before saucing.
- If you can’t find holy basil: Use Thai basil and a few fresh mint leaves to mimic the peppery edge. It’s not exact, but it’s closer than sweet basil alone.
- Milder heat: Use fewer bird’s eye chilies or replace some with mild red chilies. You can also deseed them.
- Gluten-sensitive: Use tamari instead of light soy, and check your oyster sauce brand for gluten-free labeling.
- No fish sauce? Use more soy sauce plus a squeeze of lime for brightness.
You’ll miss some depth, but it still works.
- Low-carb: Serve over cauliflower rice or sautéed greens instead of jasmine rice.
FAQ
What’s the difference between holy basil and Thai basil?
Holy basil (kra pao) has a peppery, clove-like aroma and a slightly rough leaf. Thai basil (horapha) is sweeter, with a licorice note and smooth leaves. For Pad Kra Pao, holy basil is the traditional choice.
Can I make it less spicy without losing flavor?
Yes.
Reduce the bird’s eye chilies to 2–3 and keep the garlic amount the same. You’ll still get strong, savory flavor with a gentle warmth.
Is ground chicken breast okay?
It works, but it can dry out. If using breast, add a teaspoon of oil and a splash of stock while stir-frying to keep it juicy, or mix in a bit of thigh meat.
Do I need a wok?
A wok is ideal for high heat and quick searing, but a large, heavy skillet works well.
Just don’t overcrowd the pan.
Why is my dish watery?
Too much liquid or low heat. Cook on high, add only a small splash of water if needed, and let excess moisture evaporate before adding the basil.
Can I make it vegetarian?
Yes. Use firm tofu or a plant-based mince.
Swap fish sauce for a vegan fish sauce or extra tamari plus a touch of lime. Keep the rest of the method the same.
What rice should I serve with it?
Steamed jasmine rice is classic. Its fragrance and soft texture pair perfectly with the bold, dry stir-fry.
How do I get crispy egg edges?
Use enough hot oil and don’t move the egg.
Spoon hot oil over the whites to crisp them while keeping the yolk runny.
In Conclusion
Pad Kra Pao Gai is a fast, fiery stir-fry that captures real Thai street-food character. With fresh garlic and chilies, savory sauces, and a big handful of holy basil, it’s simple but bold. Keep the heat high, the sauce light, and don’t skip the crispy fried egg.
Serve it over hot jasmine rice, and you’ve got a true classic in under 20 minutes.