Quick Thai Basil Chicken Pad Krapow Gai

Quick Hook

Thai Basil Chicken Recipe grabbed me the first time. I tried a Bangkok stall version years ago.
Oh my gosh, the basil hit me like fireworks.

This is a bright, spicy stir fry. Think garlicky, savory, and fiercely herbaceous basil.
It’s perfect as a quick Thai weeknight dinner.

Brief Overview

Pad Krapow Gai recipe comes from Thailand. Street vendors and home cooks love it. Difficulty is easy.
You only need basic stir-fry skill.

Prep time is 15 minutes . Cook time is 6 8 minutes .
Total time is ~21 25 minutes .

Yields four servings with rice.

This dish is often served with jasmine rice. Try it with a runny fried egg.
Thai basil chicken with fried egg is divine.

Main Benefits

Top health perk: high protein, low carbs. Ground chicken stir fry Thai style keeps it lean.
It’s packed with flavors without heavy calories.

Serve it for casual dinners or fast lunches. It’s ideal as a quick family meal.
Also great for meal prep and leftovers.

What makes this special is contrast. Hot chiles, salty fish sauce, fresh basil.
The wok gives quick caramelized bites.

I learned that lesson badly once. I burned the garlic and started over.
That taught me to watch the heat.

This is an authentic Thai basil chicken recipe. You can swap ground pork or tofu.
Want a milder heat? Use serranos not Thai chiles.

Fun fact: many Thais break the egg yolk. It folds into the rice and sauce.
Honestly, that first spoonful blew my mind.

I’ll guide you through quick tips next. We’ll talk ingredients and exact measures.
Right now, let’s move on to the ingredients.

Ingredients & Equipment

If you want a quick Thai Basil Chicken Recipe, this is it. “Ready in under 25 minutes.” That line hooked me first. It still does.

Main Ingredients

For the Stir-Fry

• 1 lb (454 g) ground chicken or thinly sliced thigh.
• 2 tbsp (30 ml) neutral oil (vegetable/peanut/grapeseed).
• 4 6 garlic cloves, minced (about 20 g ).
• 3 6 Thai bird chiles, thinly sliced (approx. 5 12 g ).
• 1 small shallot or sweet onion, thinly sliced (about 60 g ).

For the Sauce

• 2 tbsp (30 ml) fish sauce.
• 1 tbsp (15 ml) light soy sauce.
• 1 tbsp (15 ml) oyster sauce.
• 1 tsp (5 g) granulated or palm sugar.
• 1 2 tbsp (15 30 ml) water to loosen.

Finishing & Garnish

• 1 packed cup (≈30 g) Thai basil leaves.
• 1 2 tsp (5 10 ml) lime juice, optional.
• Fried eggs, 1 per serving , optional.
• Lime wedges to serve.

Quality tips: buy chicken from a trusted butcher. Use fresh Thai basil when possible. If you find Thai holy basil, grab it.

It’s more peppery. For fish sauce, pick one with clean aroma. Avoid anything overly funky.

Seasoning Notes

Essential combo: fish sauce, oyster sauce, sugar. It’s salty, sweet, umami. Add sliced chiles for heat. Flavor enhancers: lime at the end brightens everything.

Toasted sesame oil adds depth. Garlic must smell fragrant. Quick swaps: no fish sauce? Use 1 tbsp soy and 1/2 tsp lime plus a pinch of mushroom powder.

No oyster sauce? Try hoisin or mushroom oyster sauce.

Equipment Needed

• Wok or large heavy skillet. Wok preferred.
• Spatula or wok spatula.
• Small mixing bowl for sauce.
• Chef’s knife and cutting board.
• Measuring spoons.

Household alternatives: use a large nonstick pan if needed. A wooden spoon works for stirring. No mortar? Chop chiles and garlic fine.

I learned to cook this as a Quick Thai weeknight dinner. Once I browned meat properly, everything clicked. The moment the basil hits heat, you know it’s done.

Serve over jasmine rice. Try topping it with a runny yolk. Thai basil chicken with fried egg? Heaven.

Cooking Method

I love how fast the Thai Basil Chicken Recipe comes together. Fun fact: many Thai street vendors plate this in under 10 minutes .

I’ve learned to match that speed. Prep first. Cook fast.

Prep Steps

Get your mise en place done. Mince garlic, slice chiles and shallot, pick basil leaves. Measure sauces into a small bowl.

Save time by grouping tasks. Chop while the rice steams. Use a garlic press if you’re in a rush. I once burned garlic by walking away. Don’t do that.

Safety first. Keep raw chicken separate. Cook poultry to 165° F/ 74° C . Wash hands after touching meat. Hot oil splatters, so wear an apron.

step-by-step Process

1. Heat a wok over very high heat until hot. A drop of water should dance.
2. Add 2 tbsp oil and swirl to coat. Toss in garlic, chiles, and shallot. Sauté 10 30 seconds until fragrant. Don’t let garlic brown.
3. Add 1 lb ground chicken. Spread and let it sear. Break up and stir. Cook 3– 4 minutes until opaque and lightly caramelized.
4. Pour in sauce mix and 1 2 tbsp water. Stir 1– 2 minutes until glossy and mostly evaporated. Taste and adjust.
5. Remove from heat. Toss in 1 packed cup basil. Stir 10 20 seconds until wilted and bright.
6. Serve over jasmine rice with a runny fried egg if you like. Break the yolk into the chicken. Heaven.

Visual cues matter. Look for small browned bits. The chicken should be opaque. Sauce should cling glossy.

Pro Tips

Use a hot wok for caramelized bites. Don’t overcrowd the pan. Cook in batches if needed. Pound chiles and garlic in a mortar for bolder flavor. Swap ground pork for richness.

Common mistakes: overcooking basil, burning garlic, and under seasoning. make-ahead: cook the chicken mixture and store separately. Reheat in a hot pan and toss in fresh basil last.

This recipe hits the marks. It’s a quick Thai weeknight dinner. It’s my go-to for an authentic, slightly spicy, herb forward meal. Try it and tell me how yours turned out.

Recipe Notes quick overview

This Thai Basil Chicken Recipe is my weekday hero. I learned it after one chaotic, hungry Wednesday.
It took about 6 8 minutes to cook.

High heat and fast timing matter.
If you love a Quick Thai weeknight dinner , this is it.

Serving Suggestions

Plate over steaming jasmine rice. Try the classic: rice plus a runny egg.
The yolk makes it silkier.

Think Thai basil chicken with fried egg . Add a simple cucumber salad side.
Pickled shallots also brighten the dish.

Drink pairing? Thai iced tea is perfect. A cold lager or off-dry Riesling works too.
For fussier guests, serve family-style bowls.

Storage Tips

Cool to room temperature first. Store in airtight containers. Keeps in the fridge for 3 4 days .
Freeze in portions for up to 3 months .

Tip: freeze without the fried egg.
Thaw overnight in the fridge before reheating.

Reheat gently in a skillet. Add a splash of water to loosen.
Microwave on medium in short bursts.

Stir between bursts to avoid dryness. If refrigerated, reheat until hot all the way through.
Internal safety temp: 165° F/ 74° C .

Variations

Swap ground chicken for ground pork. Try diced chicken thighs for texture.
Vegetarian option: crumbled firm tofu works.

Use vegetarian oyster sauce as needed. Seasonal swap: add Thai basil plus cherry tomatoes.
In autumn, toss in quick sautéed mushrooms.

If you crave extra heat, add more chiles.

Nutrition Basics

Per serving, expect roughly 270 kcal . Protein sits near 26 g . This dish is low in carbs.
High in sodium from sauces, though.

Basil adds vitamin K and antioxidants. Garlic and chiles boost metabolism a little.
Overall, it’s a solid protein first meal.

I love how this dish cooks fast.
It’s a true Pad Krapow Gai recipe classic. Honestly, it saved many lazy dinners.
Try it tonight and tell me how it went.