Pad Kra Pao (Thai Basil Chicken)
Thailand’s most popular everyday street food — minced chicken stir-fried with garlic, fresh chili, and holy basil in a savory oyster-fish sauce glaze. Finished with a crispy fried egg on top and a drizzle of runny yolk over jasmine rice. Ready in under 15 minutes.
Ingredients
- 300 gminced chicken
- 4 garlic cloves
- 2 fresh chili peppers
- 1 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tspfish sauce
- 1 tsppeanut oil
- 1 tspsugar
- 1 cupcooked rice for serving
- 2 eggs, fried sunny-side up
- handful fresh Thai holy basil
1 cup = 240 ml
Method
- Heat oil in a wok over high heat. Fry garlic and chili until fragrant and slightly caramelized.
- Add the chicken. Stir-fry constantly, breaking into pieces, until all moisture has evaporated and the meat is lightly golden.
- Add soy sauce, oyster sauce, fish sauce, and sugar. Stir well and cook 1–2 more minutes.
- Add basil leaves, toss for 10–15 seconds and remove from heat. Basil should just wilt.
- Serve with steamed jasmine rice. Top with a fried egg with runny yolk if desired.
FAQ
Pad kra pao is stir-fried minced meat with Thai holy basil, garlic, and chili. It is eaten by millions of Thais every day — cheap, fast, and intensely aromatic. In Thailand they say: if you don’t know what to order, order pad kra pao with an egg on top.
Thai holy basil (kra pao) has a spicier, almost clove-peppery aroma unlike Italian basil. Substitute: regular basil plus a pinch of mint. The flavor will differ but be close. Thai basil is available in Asian grocery stores.
The fried egg (kai dow) is an inseparable part of the dish in Thailand. The runny yolk mixes with the spicy sauce and rice creating a soft sauce effect. Technically optional, but without the egg it is not quite the full pad kra pao experience.
Minced meat is the traditional and most common version. Finely chopped breast or thigh also works well. The difference is texture — minced meat becomes crumbly and evenly coated in sauce, chopped meat stays juicier.
Oyster sauce is a thick dark sauce made from oyster extract — salty and slightly sweet. It is the flavor backbone of many Thai and Chinese dishes. Substitute: hoisin sauce plus a few drops of fish sauce. Vegetarian option: mushroom oyster sauce (available in Asian stores).
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Comments (1)
I use bone-in pieces for pad kra pao whenever possible. The bones release gelatin during cooking, creating a richer, more full-bodied sauce. Boneless is faster but the depth of flavor isn't comparable.