Thai Basil Chicken Recipe (pad Kra Pao Gai ผัดกระเพราไก่)

For your fried rice (also optional, but consider it mandatory), substitute with your favorite low-fat or fat-free noodle. For the sunny side, here are the ingredients in order: Three Thai basil leaves, a medium sized piece of brown rice, four cups of water, four tablespoons of soy sauce, and four fresh basil leaves.

Drain and sterilize the bamboo steamer. Bring to a boil then cover until ready to serve.

The Thai Basil Chicken is one of my favourite dishes, hands down. I first experienced it while on my trip to Phuket, Thailand; and was hooked!

It wasn’t until later, when I was living in Portland, Oregon, that I had the opportunity to try the Thai Basil Chicken again – but this time I did. And I can honestly say that while I miss the stuffy taste of old-fashioned basil chicken, I have also found a new love for the “chef’s secret” seasoning that forms part of most Thai Basil Chicken recipes.

While I still love the spicy taste of the fresh Basil, I find that there are some foods that it simply cannot beat, especially the fresh Thai herbs and the sweet, somewhat sour taste of the coconut milk. It wasn’t long ago that the Thai basil chicken recipe was a hot favorite in my family.

It was actually the first dish we tried when we were in Thailand, which is also why it was probably one of our favorites as well. And, for very good reason.

Saucily saucy, spicy chicken is almost always stir fried in loads of fresh Thai basil and garlic. Throw in some thin slices of lemon and you have an instant classic Thai dish. If you’re looking for more information on how to make this dish all the time, you can always check out my other recipes.

Thai basil chicken recipe (pad kra pao gai ผัดกระเพราไก่)

Recipe by TiffanieCourse: Chicken Main DishesCuisine: ThaiDifficulty: Easy


Prep time


Cooking time



This Thai basil chicken recipe (pad kra pao gai ผัดกระเพราไก่) is a true classic. It’s one of the most popular Thai street food dishes. The chicken is stir fried with Thai holy basil, and served on top of rice with a fried egg on the side.


  • For the egg
  • 1 egg

  • 2 tablespoons of oil for frying

  • Basil chicken
  • 1 chicken breast (or any other cut of boneless chicken, about 200 grams)

  • 5 cloves of garlic

  • 4 Thai chilies

  • 1 tablespoon oil for frying

  • 1 teaspoon of oyster sauce

  • ½ teaspoon light soy sauce

  • 1 splash of dark soy sauce

  • ½ teaspoon sugar

  • 1 handful of Thai holy basil leaves


  • First, fry the egg
  • Heat about 2 tablespoons of vegetable oil in a wok or frying pan on high-medium heat.
  • When the oil is hot and sizzling, drop in the egg. Let it sizzle and bubble up, and at the same time, splash some of the hot oil onto the top of the egg (don’t flip the egg, unless you really want to).
  • After the egg looks about right to your cooked likeness (I like mine runny), take it out, drain the excess oil, and put it on a plate for later.
  • Basil chicken
  • Cut the chicken into small bite sized pieces.
  • Rinse and peel the garlic and chilies, and pound them in a mortar and pestle (alternatively you can just mince them with a knife). They don’t need to be super fine, you just want to bring out the oils and flavors from the garlic and chilies.
  • Pluck a good sized handful of holy basil leaves off the stems.
  • Now it’s time to start cooking. Heat your wok on high heat, and add about 1 tablespoon of oil to the pan.
  • When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds or so until they get really fragrant, but don’t let them burn or get too dry.
  • Toss in your chicken. Keep stir frying continuously. At this stage you want to continue to stir and cook your chicken until it’s just about fully cooked all the way through (depending on the size pieces of chicken and how hot your fire is, it should take about 2 – 3 minutes). If it starts to get dry, add just a tiny splash of water.
  • Add 1 teaspoon of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and finally a splash of dark soy sauce. Keep stir frying for about another 30 seconds.
  • rab a handful of holy basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat (if you’re using an electric stove, you’ll want to remove the pan from the burner). The holy basil really only needs to cook for about 5 seconds, and it will continue to wilt and cook from the existing heat of the chicken. This step is important because if you cook the basil for too long, it loses some of its glorious flavor and gets slightly chewy.


  • Make sure your rice is cooked and ready to be served before you start cooking… believe me on this one, because there’s nothing more disappointing than finishing a pan of pad kra pao gai (ผัดกระเพราไก่) only to realize your rice isn’t cooked yet!
  • Remember that the ingredients listed here are just a guide – they are the amounts I used – but you should really taste test all the Thai food you cook, and make it according to the way you like it!

Reference : eatingthaifood.


Comments are closed.