Thai Holy Basil Stir-fry with Minced Chicken (Pad Krapow Gai)

Name: Thai Holy Basil Stir-fry with Minced Chicken (Pad Krapow Gai)
Total time: 15 min
Yield: 2 people
Ingredients: 10.5 oz Minced chicken; 1 cup Holy basil; 4 clove Garlic; 5 count Thai bird's eye chilies; 1 tbsp Oyster sauce; 1 tbsp Light soy sauce; 1 tsp Dark soy sauce; 1 tsp Fish sauce; 1 tsp Granulated sugar; 2 tbsp Vegetable oil; 2 tbsp Water

Dairy-FreeUnder 15 MinsHigh ProteinOne-Pot • StovetopLunch • DinnerThai

Easy

15min

280kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A popular Thai fast-food dish featuring minced chicken stir-fried with garlic, chilies, and fragrant holy basil for a bold and spicy flavor.

If you are looking for a popular Thai menu that is easy to make and delicious for all ages, Pad Krapow Gai (Holy Basil Stir-fry with Minced Chicken) is the perfect answer! This dish is a legendary street food in Thailand, known for the unique aroma of holy basil stir-fried with freshly pounded chilies and garlic, creating a spicy and balanced flavor in every bite. The secret to a great Pad Krapow Gai lies in using high heat to cook the minced chicken until perfectly done without becoming tough, and seasoning it with a well-rounded sauce of fish sauce, light soy sauce, a hint of sweetness, and dark soy sauce for color. This 15-minute recipe is ideal for a quick lunch or dinner, providing authentic Thai flavors while offering health benefits from holy basil's digestive properties. Pair it with hot jasmine rice and a crispy fried egg for the ultimate experience!

Ingredients

300 g Minced chicken (approx. 1.5 cups)
20 g Holy basil (approx. 1 cup (loosely packed))
15 g Garlic (4 cloves)
10 g Thai bird's eye chilies (5 chilies)
1 tbsp Oyster sauce
1 tbsp Light soy sauce
1 tsp Dark soy sauce
1 tsp Fish sauce
1 tsp Granulated sugar
2 tbsp Vegetable oil
2 tbsp Water

Instructions

1
Pound or mince the garlic and Thai bird's eye chilies until coarse.
2
Heat a pan over medium-high heat and add vegetable oil. Once hot, add the pounded garlic and chilies, stir-frying until fragrant.
3
Add the minced chicken, breaking it apart and stir-frying until it begins to cook through.
4
Season with oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar. Stir well to combine.
5
Add a little water and stir until the sauce coats the chicken evenly.
6
Toss in the holy basil and stir quickly for about 10-15 seconds until wilted, then turn off the heat immediately.
7
Serve hot with steamed rice (recommended with a crispy fried egg for the best flavor).

Chef's Tips

•If you prefer a bolder flavor, feel free to increase the amount of chilies according to your spice tolerance.
•Turning off the heat immediately after adding the holy basil helps preserve its fragrance and vibrant color.