Thai Basil Chicken (Pad Kra Pao)

A fragrant, spicy stir-fry featuring peppery holy basil and a crispy fried egg.

Nutrition per serving

• 1 lbGround chicken
• 1 cupThai basil leaves
• 4Garlic cloves, minced
• 3Thai bird's eye chilies
• 1 tbspOyster sauce
• 1 tbspSoy sauce
• 1 tspFish sauce
• 2 cups cookedJasmine rice

1. 1

   Pound garlic and chilies into a paste using a mortar and pestle.

2. 2

   Heat oil in a wok and sear the chili-garlic paste until fragrant.

3. 3

   Add ground chicken and brown while breaking into small crumbles.

4. 4

   Stir in oyster sauce, soy sauce, and fish sauce until liquid reduces.

5. 5

   Turn off heat and fold in fresh basil leaves until wilted.

6. 6

   Serve over rice with a crispy fried egg on top.

💡 Tips for Thai Basil Chicken (Pad Kra Pao)

• • This recipe packs well for meal prep — store in airtight containers.
• • Don't let garlic burn — add it after other aromatics and cook briefly.
• • Rinse rice under cold water until clear to remove excess starch.
• • Pound chicken to even thickness for uniform cooking.

Frequently Asked Questions

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