Thai Basil Chicken | Pad Krapow
on Nov 12, 2019, Updated Apr 14, 2025
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This one’s for all the lazy cooks! Thai Basil Chicken packs all the punch of your favourite Thai takeaway, but it’s super simple and so quick to whip up at home.
If you’ve never tried making Thai food at home, this recipe is the perfect place to start. It’s bold, flavorful, and surprisingly easy. We’re talking no fancy ingredients, no complicated techniques—just pantry staples, a hot wok, and dinner done in record time.
I like to keep this one in my back pocket for weeknights when I don’t want to think too hard. It’s a little spicy, a little sweet. And if you’re into quick stir fries like this, you’ll probably also love my Sticky Thai Meatballs or this Instant Pot Thai Chicken Curry for something a bit cozier.
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Thai Basil Chicken Ingredients
- For the base stir-fry: Ground chicken (or chopped chicken thighs – both work great) and Oil for stir-frying.
- Aromatics: Garlic, minced, Thai red chillies, thinly sliced (adjust based on spice preference) and Onion, finely chopped.
- Sauces & seasonings: Dark soy sauce, Fish sauce, Oyster sauce and Sugar (optional – helps balance flavours).
- Herbs: Thai basil or holy basil (roughly torn and added at the end).
Frequently Asked Questions
It’s savory, slightly spicy, and packed with umami from the soy, fish, and oyster sauces. The basil adds a fresh, peppery twist that makes it incredibly aromatic and satisfying.
Not exactly. Thai basil has a slight anise or licorice flavor, while tulsi (holy basil) has a stronger, more peppery taste. But tulsi can be used as a great substitute in this recipe!
Yes! While Thai basil is ideal, regular Italian basil works in a pinch. Just note the flavor will be milder and slightly sweeter.
Absolutely. Swap the chicken for crumbled tofu or minced mushrooms and use vegetarian oyster sauce. You’ll still get all the bold flavors!
Richa’s Top Tips
- Use ground chicken for speed: It cooks faster, absorbs flavor better, and skips the chopping altogether—perfect for lazy weeknights.
- Don’t skip the fish sauce: It adds that unmistakable umami and funk that gives this dish its restaurant-style flavor.
- Cook on high heat: A quick stir fry over high heat gives you that slightly charred, wok-tossed flavor without drying out the chicken.
- Tear the basil, don’t chop: Tearing helps preserve its aroma and gives you bursts of basil in every bite.
- Add the basil at the end: Cook it just until wilted to retain its punchy, fresh flavor.
What To Serve With Thai Basil Chicken
- Plain rice is the go-to pairing. The saucy chicken seeps into the rice for the perfect bite.
- Top it with a crispy fried egg (with lacy edges!)—a classic way it’s served in Thailand.
- Serve it as part of a Thai spread with Thai Shrimp Cakes and Thai Prawn Mango Salad.
- Add it to your meal prep rotation—it keeps well and pairs great with noodles or brown rice too.
- Pair with a side of Spicy Thai Carrot Ginger Soup for a light but flavor-packed dinner.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days. The flavors deepen as it sits, making it even tastier the next day.
- To reheat, just toss it in a pan over medium heat or microwave until warmed through.
- Not freezer-friendly — the basil tends to lose its flavor and texture after freezing.
Make This Recipe Your Own
- Swap the chicken: Use ground turkey, pork, or tofu for a different take (or to make it vegetarian).
- Make it saucier: Add a splash of chicken broth or a spoon of hoisin sauce if you prefer more gravy.
- Boost the veggies: Add mushrooms, bell peppers, or green beans to make it more wholesome.
- Control the heat: Reduce Thai chilies for less spice, or add more for that fiery punch.
Did You Know
Thai Basil Chicken, also known as Pad Krapow Gai, is one of Thailand’s most loved street food dishes. Traditionally, it’s made with holy basil (krapow)—a peppery, slightly spicy herb that gives the dish its signature punch. In Thailand, it’s almost always served with a crispy-edged fried egg (kai dao) on top. The mix of spicy chicken, fragrant basil, and runny yolk? Pure magic in every bite!
Thai Basil Chicken is one of those gems that tastes like you’ve put in a ton of effort, but really takes just 15 minutes and a handful of ingredients. It’s quick, bold, comforting, and perfect for weeknights when you want something delicious without the fuss.Whether you’re serving it with rice, noodles, or stuffing it into wraps, this one’s going to be a regular in your dinner rotation. If you give it a try, tag me on Instagram @my_foodstory — I’d love to see how you make it your own!
Watch How To Make Thai Basil Chicken Video
Thai Basil Chicken | Pad Krapow
Ingredients
- 2 tablespoons Oil
- 2 tablespoons Garlic, minced
- 2-3 Thai Red Chillies, thinly sliced (adjust to taste)
- ½ cup Onions, finely chopped
- 500 g Chicken, ground
- 2 tablespoons Dark Soy Sauce
- 1 tablespoon Fish Sauce
- 3 tablespoons Oyster Sauce
- 1 teaspoon Sugar, optional
- 1 cup Thai Basil, or Holy Basil
Instructions
- Heat vegetable oil in a wok and add minced garlic and Thai chilli. Stir fry for a minute and add onions. Sauté the onions for 2-3 minutes till its translucent.
- Add the ground chicken and start breaking it up with your spoon. Fry the chicken for 6-7 minutes till its cooked and a light golden brown.
- Add soy sauce, fish sauce, oyster sauce and sugar (if using) and toss with the chicken. Stir fry for another two minutes till the sauces are mixed well and the chicken changes colour and looks glossy.
- Roughly tear the basil leaves and add to the wok. Stir until its wilted and serve immediately with plain steam rice or jasmine rice.
Video
Notes
- Chicken: I like using ground chicken because it cooks fast, and doesn’t require any prep. But this can be easily substituted with diced chicken thighs. Chicken breasts tend to dry out in this recipe.
- Basil: Thai Basil is becoming easily available in most grocery stores. The traditional recipe calls for holy basil which is the most authentic to this recipe. However, you can easily substitute with regular Italian basil in a pinch.
- In the absence of basil, you can convert this dish into a Coriander Chicken. Just use roughly chopped coriander instead!
Nutrition
This article was researched and written by Harita Odedra.
My family loved this recipe. It is quick and easy to make and brings variety to our weeknight dinner menus. We like to add some vegetables to it, usually green beans.
Yaaaay! that sounds awesome Donna, so so glad you & your family liked the recipe.
Made this recipe and it turned out great! I love spicy, so I added more peppers and jasmine rice. I couldn’t find Thai basil so I used sweeet basil. The contrast of sweet basil and heat of the peppers was great blend.
Wow. that’s awesome Dedra. do comment if you try other recipes from my blog too
This was really good except for 3 tablespoons of oyster sauce is really salty. I compared it with other recipes of the same type and they used like a third of it. Trying to figure out how to tone it down now.
hey Kris, 3 tablespoons of oyster sauce is to be used for 500 grams of ground chicken. if the brand of oyster sauce that you used is too salty, then use 1 & 1/2 – 2 tablespoons of oyster sauce.
Get transported to Bangkok streets with this! This is super easy and really takes 15 mins. This is a family favourite!
Hey Trisha, glad to hear that you and your family loved it
Love this recipe! Cook it whenever I can find the basil & chilies! Very flavorful!
Thaaank you!
So easy to make and yet so flavourful!!
Loved this recipe. Served it with a nice summer Thai salad as well. Everyone in the family thoroughly enjoyed it.
Thank you so so much!!
I made this for dinner tonight and it literally tastes like the Thai place up the street. Thanks for a great recipe!
Awesome! So glad you liked it Ashley
We made this recipe this evening. It was delicious! We had to make a few modifications due to unavailable ingredients (Thai chili paste for the actual chilies, and chicken cutlets pounded until they fell apart for the ground chicken.) At a Thai friend’s suggestion we also added two chopped Roma tomatoes, two eggs, and some fresh spinach from the garden. Such an easy, versatile recipe. Thank you!
Thanks for trying out this recipe and leaving a comment Melissa. Soooo glad you liked it! And I love those additions
Every weekend I pick one of your recipes to try out 🙂
This one was so easy peasy and tasted so good! Topped it off with a fried egg and loved it!
You are soooo sweet! Thank you so much for leaving a comment Priya! So happy you enjoyed it!