If you have ever eaten pad kra pao from a sizzling street cart in Bangkok, you know the dish: minced chicken hitting a screaming hot wok with garlic, chiles and handfuls of holy basil, served over rice with a crispy fried egg on top. This recipe recreates that exact experience in a home kitchen in about 30 minutes, using ingredients you can find at any supermarket.
The secret is not a long ingredient list, it is heat and speed. Everything gets prepped before the pan goes on, because once the chicken hits the oil you have roughly four minutes to build that sweet-savory-spicy glaze. The fried egg is not optional garnish here; its runny yolk becomes the sauce that ties the whole bowl together.
This version uses ground chicken for a lighter weeknight take, but the technique works just as well with pork or beef. Cook it once and you will never look at a takeout menu the same way again.
Why You'll Love This Recipe
About the Ingredients
2 lb (900g) ground chicken (or ground pork)
Ground chicken thigh stays juicier than breast; if using breast, add 1 teaspoon oil to the pan. Ground pork is the most traditional choice and tastes even richer.
6 garlic cloves, roughly chopped
Fresh garlic is essential here; jarred garlic tastes flat and burns faster. Smash the cloves with the flat of your knife first so they release more oil.
4-6 Thai bird's eye chiles, finely sliced (seeds in for heat)
Serrano or jalapeño work if bird's eye is unavailable, but use double the amount. Wear gloves when slicing and never touch your eyes afterward.
2 tablespoons neutral oil (canola or vegetable)
Use an oil with a high smoke point; olive oil will smoke and turn bitter at wok temperatures. Avocado oil is a great substitute.
1 tablespoon oyster sauce
Vegetarian oyster sauce (mushroom-based) substitutes well. Buy a brand with oyster as the first ingredient, not sugar.
1 tablespoon soy sauce
Light soy sauce is standard; if using dark soy, reduce to 2 teaspoons or the dish turns too sweet and dark. Tamari works for gluten-free.
2 teaspoons fish sauce
Fish sauce is the salty backbone of Thai cooking. If you cannot find it, substitute 1 teaspoon soy sauce plus a squeeze of lime.
1 teaspoon dark brown sugar
Palm sugar is traditional; light brown sugar or jaggery are fine substitutes. Do not skip it, it balances the chile heat.
1 cup (30g) packed Thai holy basil leaves
Holy basil (kra pao) has a peppery, clove-like bite; Thai sweet basil is milder but works. Italian basil is a last resort, add it off the heat.
1 tablespoon water or chicken stock
This small splash creates steam that wilts the basil without burning it. Use stock for extra depth.
6 large eggs, for frying
Fry eggs in a separate pan or after the chicken. Day-old eggs peel and fry more cleanly than very fresh ones.
4 cups cooked jasmine rice, for serving
Jasmine rice is the classic pairing; cauliflower rice works for a low-carb version. Cook rice the day before for the best texture.
Tips & Tricks
Do Not Crowd the Pan
Cook the chicken in a 12-inch skillet or wok so it sears instead of steaming; a crowded pan releases water and the meat turns gray and rubbery.
Prep Everything First
The stir-fry moves in under five minutes, so chop the garlic, chiles and basil and mix the sauces in a bowl before you turn on the heat.
Add Basil Last
Holy basil goes in off the heat or in the final 15 seconds; longer cooking turns it black and bitter.
Fry the Egg in Hot Oil
The egg should puff and crisp at the edges, which needs oil at roughly 350°F (175°C). A cold pan gives you a rubbery fried egg.
Pro Tips
Step-by-Step Instructions
1. Prep the stir-fry station
Chop the garlic and chiles, pick the basil leaves, and whisk the oyster sauce, soy sauce, fish sauce, sugar and water in a small bowl. Set everything within arm's reach of the stove, because the cooking goes fast.
2. Heat the wok
Set a 12-inch wok or heavy skillet over high heat for 2 minutes, then add 1 tablespoon of the oil. The oil is ready when it shimmers and a drop of water sizzles instantly; this is roughly 400°F (205°C).
3. Bloom garlic and chiles
Add the garlic and chiles and stir constantly for 20 to 30 seconds, until the garlic smells nutty and turns pale gold. Do not let it brown or it will taste bitter.
4. Sear the chicken
Add the ground chicken and press it into an even layer. Let it cook undisturbed for 1 minute, then break it up and stir-fry for 3 to 4 minutes, until no pink remains and the edges are browned, reaching 165°F (74°C) internally.
5. Glaze and finish
Pour in the sauce mixture and stir for 30 seconds until it bubbles and coats the meat. Add the water, toss in the basil, and stir for 15 seconds until the leaves just wilt. Remove from heat immediately.
6. Fry the eggs
Wipe the pan, add the remaining 1 tablespoon oil, and heat to 350°F (175°C). Crack in the eggs and fry for 60 to 90 seconds, until the whites are set and the edges are crisp and golden brown, spooning hot oil over the tops.
7. Plate and serve
Spoon the chicken over jasmine rice and top each bowl with a fried egg. Serve immediately while the yolk is still runny.
Delicious Variations
Pork Version
Swap the chicken for ground pork, the most traditional pad kra pao, and add an extra teaspoon of fish sauce.
Crispy Tofu
Use firm tofu pressed and crumbled instead of meat; add 1 extra tablespoon soy sauce and cook until the edges are golden.
Extra-Veggie
Toss in 1 cup of green beans or sliced bell pepper with the chicken for crunch and color.
How to Store Thai Basil Chicken (Pad Kra Pao)
Refrigerator
Store the chicken stir-fry (without the egg) in an airtight container for up to 3 days. Keep fried eggs separate and eat within 24 hours.
Freezer
Freeze the cooled chicken mixture in a freezer bag for up to 2 months. Do not freeze the fried eggs; they turn rubbery.
Reheating
Reheat in a hot skillet over medium-high heat for 2 to 3 minutes with a splash of water, 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 minced meat, garlic, Thai bird's eye chiles, fish sauce, oyster sauce and holy basil, served over rice with a fried egg. The name means 'holy basil stir-fry,' and the basil is the defining ingredient.
Q: Can I use regular basil instead of holy basil?
Yes, Thai sweet basil or Italian basil can substitute for holy basil, though the flavor will be milder and less peppery. Add Italian basil off the heat so it does not turn bitter.
Q: How spicy is Thai basil chicken?
It is moderately to very spicy depending on how many chiles you use and whether you keep the seeds. Four bird's eye chiles with seeds gives a solid street-food heat; use one or two and remove the seeds for a mild version.
Q: What do you serve with pad kra pao?
Pad kra pao is traditionally served over jasmine rice with a crispy fried egg on top and sometimes sliced cucumber or a lime wedge on the side. The runny yolk acts as a sauce for the rice.
Q: Can I make this Thai basil chicken ahead of time?
You can cook the chicken mixture up to 3 days ahead and store it in the refrigerator, then reheat it in a hot skillet. Fry the eggs fresh right before serving for the best texture.
Grab your wok, crank the heat, and make this Thai basil chicken tonight. Once you smell the garlic and chiles hitting the oil, you will understand why this is Thailand's most beloved street food, and you will want to make it every week.
Thai Basil Chicken (Pad Kra Pao)
Thai basil chicken (pad kra pao) is a 30-minute stir-fry that brings Bangkok street food home with fiery chiles, garlic and crisp fried egg.
🧂 Ingredients
- 2 lb (900g) ground chicken (or ground pork)
- 6 garlic cloves, roughly chopped
- 4-6 Thai bird's eye chiles, finely sliced (seeds in for heat)
- 2 tablespoons neutral oil (canola or vegetable)
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon dark brown sugar
- 1 cup (30g) packed Thai holy basil leaves
- 1 tablespoon water or chicken stock
- 6 large eggs, for frying
- 4 cups cooked jasmine rice, for serving
📋 Instructions
- 1Prep the stir-fry station — Chop the garlic and chiles, pick the basil leaves, and whisk the oyster sauce, soy sauce, fish sauce, sugar and water in a small bowl. Set everything within arm's reach of the stove, because the cooking goes fast.
- 2Heat the wok — Set a 12-inch wok or heavy skillet over high heat for 2 minutes, then add 1 tablespoon of the oil. The oil is ready when it shimmers and a drop of water sizzles instantly; this is roughly 400°F (205°C).
- 3Bloom garlic and chiles — Add the garlic and chiles and stir constantly for 20 to 30 seconds, until the garlic smells nutty and turns pale gold. Do not let it brown or it will taste bitter.
- 4Sear the chicken — Add the ground chicken and press it into an even layer. Let it cook undisturbed for 1 minute, then break it up and stir-fry for 3 to 4 minutes, until no pink remains and the edges are browned, reaching 165°F (74°C) internally.
- 5Glaze and finish — Pour in the sauce mixture and stir for 30 seconds until it bubbles and coats the meat. Add the water, toss in the basil, and stir for 15 seconds until the leaves just wilt. Remove from heat immediately.
- 6Fry the eggs — Wipe the pan, add the remaining 1 tablespoon oil, and heat to 350°F (175°C). Crack in the eggs and fry for 60 to 90 seconds, until the whites are set and the edges are crisp and golden brown, spooning hot oil over the tops.
- 7Plate and serve — Spoon the chicken over jasmine rice and top each bowl with a fried egg. Serve immediately while the yolk is still runny.