Ingredients Summary:
- Ground chicken (or thinly sliced chicken): 500g
- Garlic: 5 cloves, minced
- Thai bird’s eye chilies: 2-3, minced (adjust for spice level)
- Onion: 1 small, sliced (optional)
- Bell pepper: 1, sliced
- Fish sauce: 2 tablespoons
- Oyster sauce: 1 tablespoon
- Soy sauce: 1 tablespoon
- Sugar: 1 teaspoon
- Water: 1/4 cup
- Fresh Thai basil leaves: 1 cup, packed
- Vegetable oil: 2 tablespoons
- Fried egg: For serving (optional)
- Steamed jasmine rice: For serving
Instructions Overview:
- Sauté the Garlic and Chilies: Heat oil in a wok or large pan over medium heat. Add minced garlic and chilies, stir-fry for about 30 seconds until fragrant.
- Cook the Chicken: Add the ground chicken and stir-fry until browned. Break it up into small pieces as it cooks.
- Add Vegetables and Sauces: Add onion and bell pepper (if using), and cook for another 2 minutes. Stir in fish sauce, oyster sauce, soy sauce, sugar, and water. Simmer until everything is well coated and cooked through.
- Finish with Basil: Turn off the heat and stir in the fresh Thai basil leaves, mixing until they wilt.
- Serve: Serve the chicken hot over steamed rice, with a fried egg on top if desired.
For full details and variations, visit The Woks of Life – Thai Basil Chicken.
Thai Basil Chicken (Pad Kra Pao) is a popular and flavorful Thai dish, made with tender chicken, fresh Thai basil, garlic, and spicy Thai chilies. This pad kra pao recipe is a quick stir-fry, perfect for a weeknight dinner or a quick lunch. The savory combination of soy sauce, oyster sauce, and fish sauce adds depth, while the fresh Thai basil leaves give the dish its unique flavor. Serve it with steamed rice and a fried egg for an authentic Thai street food experience at home. This Thai stir-fry is easy to make and delivers bold, aromatic flavors in under 30 minutes.