Thai Basil Chicken (Pad Kra Pao)
A fiery Thai stir-fry of minced chicken with holy basil, chili, and garlic — Thailand's national lunch dish served over rice with a fried egg.
Details
Ingredients
- 400g ground chicken (or minced chicken thigh)
- 4 cloves garlic, roughly chopped
- 3-5 Thai bird chilis, roughly chopped
- 1 cup Thai holy basil leaves (or sweet basil)
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- Steamed jasmine rice
- Fried eggs
Instructions
- 1
Pound garlic and Thai chilis in a mortar and pestle (or chop finely) into a rough paste.
- 2
Heat vegetable oil in a wok over high heat until smoking. Add the garlic-chili paste and stir-fry for 30 seconds.
- 3
Add ground chicken and cook, breaking it up, for 3-4 minutes until browned and cooked through.
- 4
Add oyster sauce, soy sauce, fish sauce, and sugar. Stir-fry for 1 minute.
- 5
Turn off heat and fold in basil leaves. They'll wilt immediately in the residual heat.
- 6
Serve over steamed jasmine rice topped with a crispy fried egg.
About This Recipe
Pad Kra Pao isn't just a dish; it's a vibrant culinary institution in Thailand, often hailed as the nation's go-to lunch, found sizzling on street food carts across every city. Its appeal lies in its electrifying simplicity and potent flavor profile: a lightning-fast stir-fry marrying minced chicken (or pork, beef, seafood) with the holy trinity of garlic, fresh Thai bird chilis, and the star ingredient, Thai holy basil. The intense heat from the wok, coupled with a perfectly balanced sauce of oyster, soy, and fish sauces, creates a harmonious symphony of savory, spicy, and umami notes, with just a touch of sweetness. The magic truly happens when the aromatics are pounded in a mortar and pestle, releasing their pungent oils before hitting the screaming-hot wok. While authentic holy basil (grapao) offers a distinct peppery, anise-like flavor, sweet basil serves as a commendable substitute, though the character will shift slightly. Traditionally served over steaming jasmine rice and crowned with a crispy-edged, runny-yolked fried egg (kai dao), this dish offers textural contrast and a rich counterpoint to the fiery stir-fry. It’s a testament to Thai cuisine’s ability to deliver profound flavors with minimal fuss.
Tips & Tricks
- • Maximize flavor by pounding the garlic and chilis together into a coarse paste before stir-frying; this releases their essential oils far more effectively than merely chopping.
- • If Thai holy basil is unavailable, a good quality Italian basil or Thai sweet basil can be used, though the flavor profile will be slightly less pungent and more anise-like respectively.
- • Pad Kra Pao is best enjoyed immediately after cooking for optimal texture and aroma. If you must store leftovers, keep the stir-fry and rice separate in airtight containers for up to 2 days and reheat gently in a pan.
- • The fried egg (kai dao) is non-negotiable for a truly authentic experience; its rich, runny yolk acts as a natural sauce, mellowing the dish's heat and adding a luxurious creaminess.
Nutrition Facts
Per serving (approximate)