Pad Kra Pao Gai (Thai Holy Basil Stir Fry with Chicken)
My Pad Kra Pao Gai recipe has you covered with two options: using my convenient pre-made basil sauce from my Thai Basil Sauce recipe or following the full recipe for a traditional version. Either way, you’ll get an authentic, spicy, and aromatic Thai basil chicken stir fry that’s perfect for any meal!
Pad Kra Pao Ingredients
The key ingredient is fresh holy basil, which adds a signature peppery and slightly anise-like flavor. Combined with garlic, chilies, soy sauce, fish sauce, and oyster sauce, these ingredients coat the chicken with a savory, spicy, and aromatic sauce. However, if you are not able to make it real authentic as Holy Basil are not always available at the stores, try using Thai or Italian basil for another delicious stir fry.
How to Customize Thai Basil Stir Fry
Pad Kra Pao typically doesn’t include many vegetables. The original recipe uses only Holy Basil as the main vegetable. However, Thai street vendors often add long beans, green beans, or onions. I believe this is a great way to add volume, vitamins, and fiber. Holy Basil comes in two types: green and red, and both work well for this stir fry. You can also switch up the protein, using ground chicken, sliced chicken breast, beef, pork, or seafood with the same sauce.
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Pad Kra Pao Cooking Method
Method 1 : Use pre-made Thai Basil Sauce.
If you have extra basil in your kitchen or garden, try making my Thai Basil Sauce! It stays fresh in the fridge for up to a week and can last several months in the freezer. To make dishes like Pad Kra Pao, drunken noodles, or basil fried rice, just cook your protein and add three tablespoons of the sauce per serving. It’s the perfect way to whip up a quick lunch in under 10 minutes!
Method 2: Sauté the garlic and chili until fragrant, then add the chicken. Stir in fish sauce, soy sauce, oyster sauce, and sugar. Once the chicken is fully cooked, turn off the heat and mix in a handful of holy basil. Serve over rice with a fried egg on top for a quick, delicious meal.
Related Recipes From the Same Sauce
- Pad Kra Pao Beef: Thai Holy Basil Stir Fry with Beef
- Pad Kra Pao Seafood
- Thai Basil Fried Rice
- Drunken Noodles
- Drunken Spaghetti
- Thai Basil Sauce for Stir Fry
Pad Kra Pao Gai (Thai Holy Basil Stir Fry with Chicken)
Equipment
- 1 wok
Ingredients
- 2 tbsp vegetable oil
- 7-8 cloves garlic (or 2 tbsp minced garlic)
- 3 Thai chilies
- 1 lb chicken thigh (minced)
- 1 tbsp fish sauce
- 4½ tbsp soy sauce
- 1 tsp dark soy sauce (optional)
- 1½ tsp sugar
- ¼ cup water (or stock)
- 1-2 cup Holy Basil ( or as much as you can find.)
Instructions
- Pound garlic and Thai chilies until they become a rough paste or finely chopped. Set it aside. I suggest that you start o ut with 3-5 chilies first. You'll be able to chop more chilies for the stir fry, if you feel that it's not spicy enough for you toward the end.
- On medium heat, heat the oil and saute garlic and chili about 10-30 seconds. Add minced chicken thigh and saute along with garlic and chilies until 80-90% cooked.
- Season the stir fry with oyster sauce, fish sauce, seasoning sauce (Maggi) or soy sauce, dark soy sauce, and sugar. Add a 1/4 cup of water or stock if you'd like to make it a little more saucy. Taste to see if you need to adjust the taste.
- Turn the heat off and add holy basil and stir to combine. The Holy Basil will wilt and cooked. Serve with hot steamed rice and fried egg. Enjoy!
