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 leaves; 4 clove Garlic; 8 chili Bird's eye chili; 2 tbsp Vegetable oil; 2 tbsp Oyster sauce; 1 tbsp Light soy sauce; 1 tbsp Fish sauce; 1 tsp Dark soy sauce; 1 tsp Granulated sugar

Under 15 MinsHigh ProteinStovetopLunch • DinnerThai

Easy

15min

280kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

Thailand's most popular street food dish. Bold, spicy, and aromatic with holy basil, this meal is incredibly easy to make in just minutes.

When it comes to the ultimate Thai street food that has captured hearts for generations, Pad Krapow Gai (Thai Holy Basil Stir-Fry with Minced Chicken) is the undisputed king. This dish is famous for its bold, spicy flavors and the unique aroma of holy basil. The secret to a perfect Pad Krapow lies in pounding fresh bird's eye chilies and garlic into a coarse paste to release their aromatic oils. When stir-fried in a hot pan, they create a fragrance that will fill your kitchen (and might make you sneeze!). Using minced chicken ensures the meat absorbs the savory sauces—fish sauce, light soy sauce, and oyster sauce—while dark soy sauce adds a beautiful rich color. A crucial tip for Pad Krapow is adding the basil at the very end and turning off the heat immediately to preserve its vibrant green color and intense aroma. If you're looking for a quick lunch or dinner idea that takes less than 15 minutes, this Pad Krapow Gai recipe is the perfect answer. Serve it over hot jasmine rice with a crispy, runny-yolk fried egg for the authentic experience!

Ingredients

300 g Minced chicken
50 g Holy basil leaves (approx. 1 cup or a large handful)
15 g Garlic (3-4 cloves)
10 g Bird's eye chili (5-8 peppers (adjust to taste))
2 tbsp Vegetable oil
2 tbsp Oyster sauce
1 tbsp Light soy sauce
1 tbsp Fish sauce
1 tsp Dark soy sauce
1 tsp Granulated sugar

Instructions

1
Pound the garlic and bird's eye chilies in a mortar and pestle into a coarse paste (if you don't have a mortar, you can finely mince them with a knife).
2
Heat a pan or wok over medium-high heat and add the vegetable oil. When the oil is hot, sauté the pounded chili and garlic paste until fragrant.
3
Add the minced chicken to the pan. Use a spatula to break the meat apart so it doesn't clump together. Stir-fry until the chicken is almost cooked.
4
Season with oyster sauce, light soy sauce, fish sauce, dark soy sauce, and sugar. Stir well to combine so the seasonings coat the chicken.
5
Add the holy basil leaves, give it 2-3 quick tosses until the leaves are just wilted, then turn off the heat immediately. Serve hot with steamed rice.

Chef's Tips

•For a authentic 'dry' style stir-fry, use high heat and avoid adding any water.
•Adding the basil and turning off the heat immediately keeps the leaves green and preserves the essential oils for better aroma.
•Serve with a Thai-style fried egg (crispy edges, runny yolk) cooked in plenty of oil for the best experience.