Pad kra pao is Thailand’s beloved weeknight stir-fry: juicy ground chicken tossed in a punchy sauce of soy, oyster sauce, and fish sauce with garlic, chilies, and a heap of holy basil.
It comes together in about 25 minutes in one screaming-hot wok, and it is traditionally served over jasmine rice with a crispy-edged fried egg on top.
If you can find holy basil, use it — its peppery bite is what makes this dish taste like Bangkok. Thai sweet basil works too.
Ingredients
- 500 g (1 lb) ground chicken
- 4 garlic cloves, minced (about 1 tbsp)
- 3–4 Thai bird's eye chilies, thinly sliced
- 2 tbsp vegetable oil
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp fish sauce
- 1 tsp granulated sugar
- 2 tbsp water or chicken stock
- 2 cups (packed) holy basil or Thai basil leaves
To serve
- 4 large eggs
- Steamed jasmine rice
- Sliced cucumber and lime wedges (optional)
Instructions
- Prep the aromatics: Pound the garlic and chilies into a rough paste with a mortar and pestle, or mince them finely. Have all the sauces measured and the basil picked — this cooks fast.
- Sear the chicken: Heat the oil in a wok or large skillet over high heat until shimmering. Add the chicken and let it sit undisturbed for 1 minute, then break it up and stir-fry 4–5 minutes, until browned and cooked through.
- Add the flavor: Stir in the garlic-chili paste and cook 30 seconds, until fragrant. Add the oyster sauce, soy sauces, fish sauce, sugar, and water; toss to coat and let it bubble 1–2 minutes, until glossy.
- Wilt the basil: Take the pan off the heat and fold in the basil leaves until just wilted, about 30 seconds — they should stay bright green.
- Fry the eggs: In a separate pan, fry the eggs in hot oil over medium-high heat until the edges are lacy and crisp but the yolks are still runny, about 2–3 minutes.
- Serve: Spoon the basil chicken over jasmine rice, top each portion with a fried egg, and add cucumber and lime if you like.
Tips for the best result
- Do not crowd the pan — brown the chicken in batches if your wok is small, or it will steam instead of sear.
- Taste before serving: pad kra pao should be salty, a little sweet, and spicy. Adjust the fish sauce and sugar to your liking.
- No holy basil? Thai basil gives a sweeter, anise-like flavor — still delicious.
Storing and reheating
Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot pan or microwave until steaming. Freeze for up to 2 months without the basil; stir in fresh basil when reheating.
Frequently asked questions
What is pad kra pao?
Thailand's classic holy-basil stir-fry, usually made with minced meat and served with rice and a fried egg.
How spicy is it?
Traditionally quite hot. Use fewer chilies or remove the seeds for a milder version.
Can I use ground turkey or pork?
Yes — pork is the traditional choice in Thailand, and turkey works the same way.
Is it gluten-free?
Use tamari instead of soy sauce and a gluten-free oyster sauce.
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