How to Make Pad Krapow Gai or Spicy Thai Basil Chicken

Pad Krapow Gai or Spicy Thai Basil Chicken is a delicious stir fry that will definitely set your night on fire! Yes, it is spicy, it’s delicious, and it’s surprisingly easy to make. And best of all, it’s topped with a perfectly fried egg to amplify the super spicy stir fry sauce.

Pretty much put an egg on something and I will love it and that goes for spicy Thai basil chicken as well! If you are not familiar with this dish, let me let you in on one of Thailand’s best dishes; Pad Krapow Gai. It is a staple in Thai cuisine that is spicy and savory featuring ground chicken and holy basil. It’s a blend of spicy, sweet, and garlicky flavors that are popular for street food in Thailand. Typically, it is served over rice and topped with my favorite, a fried egg.

While Thai food has a reputation for having lots of ingredients and being challenging to make, this is a simple dish that will prove that reputation incorrect. This spicy Thai basil chicken uses ingredients you will be familiar with like soy sauce, oyster sauce, green beans, and chicken. You can keep this super simple and buy ground chicken or do a quick mince at home for bigger pieces. It’s up to you! So, next time you are craving a stirfry, look no further that this easy, delicious, and nutritious spicy Thai basil chicken.

Serves 4

Ingredients:

2 tablespoons oil

4 Thai red chilis, minced

4 cloves of garlic, minced

1/2 cup of green beans, chopped

1/2 onion, chopped

1 tablespoon of oyster sauce

2 teaspoons of fish sauce

3 tablespoons of soy sauce

1 teaspoon of sugar

2 teaspoons of water

1 cup of holy or Thai basil, torn

1 pound of ground chicken or minced chicken

4 eggs

Jasmine rice and scallions to serve

Instructions:

1. If you are mincing the meat yourself, start with a clever or very sharp chef’s knife and roughly chop the chicken (breast or thighs or a combo work) in a diagonal pattern. Flip the chicken and continue to chop it on the other side until the pieces are as small as you like.
2. In a large wok, heat up the oil and add the onions and green beans. Saute the vegetables for 3-5 minutes before adding the garlic and 3 of the 4 chilis. Cook for another minute before adding the chicken.
3. While the chicken cooks, make the sauce by combining the oyster sauce, soy sauce, sugar, and water. Stir to combine.
4. Once the chicken is mostly cooked through, after about 5 minutes, add the basil and sauce. Allow the sauce to heat up and reduce.
5. Meanwhile, cook the eggs by adding oil to a nonstick frying pan. Add the final minced chili and fry the eggs to a perfect sunny side up.
6. To serve, add the jasmine rice to a bowl, top with the chicken stir fry and plenty of sauce, top that off with an egg and add scallions for the pretty.

If you like this, be sure to check out my spicy pepper chicken stir fry.