Pad Kra Pao Chicken, also known as Pad Krapow Gai (ผัดกะเพราไก่), is one of Thailand's most iconic and beloved street food dishes. This quick and flavorful stir-fry features minced or finely chopped chicken cooked with garlic, fiery Thai bird's eye chilies, fragrant holy basil, and a savory sauce made with oyster sauce, fish sauce, soy sauce, and a touch of sugar. It is traditionally served over steamed jasmine rice and topped with a crispy Thai-style fried egg (Kai Dao).
Simple, affordable, and bursting with bold flavors, Pad Kra Pao Chicken is a staple in Thai households, street food stalls, and restaurants across the country. Its irresistible combination of spicy, salty, savory, and aromatic flavors makes it one of the first dishes many visitors try when exploring Thai cuisine.
Ready in less than 30 minutes, this authentic recipe is perfect for busy weeknights while delivering restaurant-quality Thai flavor at home.
What Makes Pad Kra Pao Chicken Special?
The defining ingredient is holy basil (krapao), which has a peppery, slightly spicy flavor that differs from sweet Thai basil. Combined with garlic and bird's eye chilies, it creates the unmistakable aroma that makes this dish so popular.
Cooking everything over high heat develops the signature smoky flavor associated with authentic Thai street food.
Characteristics include:
- Juicy minced chicken
- Fragrant holy basil
- Spicy garlic and chilies
- Savory umami-rich sauce
- Quick stir-fry preparation
- Served with jasmine rice
- Traditionally topped with a crispy fried egg
Preparation Time
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
Ingredients
For the Chicken Stir-Fry
- 500 g minced chicken (or finely chopped chicken thighs)
- 5 cloves garlic
- 8–10 Thai bird's eye chilies (adjust to taste)
- 2 tablespoons vegetable oil
- 2 cups fresh holy basil leaves
- 1 small onion, thinly sliced (optional)
- 1 red chili, sliced for garnish
Stir-Fry Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 2 tablespoons chicken stock or water
For Serving
- 4 cups steamed jasmine rice
- 4 Thai-style crispy fried eggs (Kai Dao)
- Lime wedges
- Cucumber slices
Kitchen Equipment
- Wok or large frying pan
- Mortar and pestle (optional)
- Knife
- Cutting board
- Mixing bowl
- Spatula
Step 1: Prepare the Ingredients
Peel the garlic.
Remove the stems from the bird's eye chilies.
Using a mortar and pestle, pound the garlic and chilies together into a coarse paste. If you do not have a mortar and pestle, finely chop them with a knife.
Wash and dry the holy basil leaves.
Step 2: Prepare the Sauce
In a small bowl, combine:
- Oyster sauce
- Light soy sauce
- Fish sauce
- Dark soy sauce
- Sugar
- Chicken stock or water
Stir until the sugar dissolves completely.
Set aside.
Step 3: Stir-Fry the Aromatics
Heat the vegetable oil in a wok over high heat.
Add the garlic and chili mixture.
Stir-fry for about 20–30 seconds until fragrant, taking care not to burn the garlic.
Step 4: Cook the Chicken
Add the minced chicken.
Break it apart with a spatula.
Cook for 5–6 minutes, stirring frequently, until the chicken is fully cooked and lightly browned.
If using onion, add it during the final 2 minutes of cooking.
Step 5: Add the Sauce
Pour the prepared stir-fry sauce over the chicken.
Stir well so every piece is coated.
Cook for another 1–2 minutes until the sauce slightly thickens and clings to the meat.
Step 6: Add the Holy Basil
Turn the heat to high.
Add the holy basil leaves.
Stir quickly for 20–30 seconds until the leaves are just wilted.
Remove from the heat immediately to preserve their fresh aroma.
Step 7: Prepare the Fried Egg (Optional but Traditional)
Heat a generous amount of oil in a small frying pan.
Crack an egg into the hot oil.
Cook until:
- The edges become crispy and golden.
- The yolk remains slightly runny or cooked to your preference.
Repeat for the remaining eggs.
Step 8: Serve
Place steamed jasmine rice onto serving plates.
Top with the Pad Kra Pao Chicken.
Add a crispy fried egg.
Garnish with:
- Sliced red chili
- Cucumber slices
- Lime wedges
Serve immediately.
Chef's Tips
- Chicken thighs provide more flavor and stay juicier than chicken breast.
- Holy basil gives the most authentic taste; if unavailable, Thai basil can be used, though the flavor will differ.
- Cook over high heat to develop the signature smoky street-food flavor.
- Do not overcook the basil—it should wilt quickly while retaining its aroma.
- Adjust the number of chilies to suit your preferred spice level.
- Serve immediately while hot for the best flavor and texture.
Delicious Variations
Classic Pad Kra Pao Gai
- Minced chicken
- Holy basil
- Garlic
- Bird's eye chilies
- Fried egg
Pad Kra Pao Pork
Replace the chicken with minced pork for another traditional Thai favorite.
Pad Kra Pao Beef
Use finely chopped or minced beef for a richer flavor.
Seafood Pad Kra Pao
Substitute the chicken with:
- Shrimp
- Squid
- Mixed seafood
for a delicious coastal variation.
Vegetarian Pad Kra Pao
Replace the chicken with:
- Firm tofu
- Mushrooms
- Plant-based minced meat
Use vegetarian oyster sauce and soy sauce instead of fish sauce if desired.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 34 g |
| Carbohydrates | 12 g |
| Fat | 30 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 980 mg |
Nutrition values are approximate and may vary depending on the ingredients used.
Storage Tips
Refrigerator
Store leftover Pad Kra Pao Chicken in an airtight container for up to 3 days.
Keep the rice separate for the best texture.
Freezer
Freeze the cooked chicken mixture for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in a hot skillet over medium heat for 3–4 minutes, adding a splash of water if needed. Alternatively, microwave until heated through.
Best Side Dishes
Pad Kra Pao Chicken pairs perfectly with:
- Steamed Jasmine Rice
- Thai Fried Egg (Kai Dao)
- Tom Yum Soup
- Green Papaya Salad (Som Tam)
- Thai Cucumber Salad
- Stir-Fried Morning Glory
- Thai Iced Tea
- Fresh Coconut Water
Frequently Asked Questions
What is the difference between holy basil and Thai basil?
Holy basil has a peppery, slightly spicy flavor and is the traditional herb used in Pad Kra Pao. Thai basil is sweeter with hints of anise and can be used as a substitute, although the flavor will be different.
Can I use chicken breast instead of thighs?
Yes. Chicken breast works well and is leaner, but chicken thighs stay juicier and provide a richer flavor.
Is Pad Kra Pao Chicken very spicy?
Authentic Pad Kra Pao is quite spicy due to the use of Thai bird's eye chilies. You can reduce the number of chilies or use milder varieties to suit your taste.
Why is a fried egg served with Pad Kra Pao?
A crispy fried egg is the traditional accompaniment. The rich yolk balances the spicy flavors of the stir-fry and adds extra richness to the dish.
Final Thoughts
Pad Kra Pao Chicken (Pad Krapow Gai) is one of Thailand's most iconic comfort foods, celebrated for its bold flavors, quick preparation, and satisfying combination of spicy chilies, fragrant holy basil, and savory minced chicken. Served over fragrant jasmine rice and crowned with a crispy fried egg, this classic Thai stir-fry delivers an authentic street-food experience that's both simple to prepare and unforgettable to eat. Whether you're new to Thai cooking or a longtime fan, Pad Kra Pao Chicken is a recipe you'll return to again and again.
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