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!

Course Main Course

Cuisine thai

Keyword Pad Kra Pao, pad kra pao chicken, pad kra pao gai

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 452

Author Mary Thatcher

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!

Notes

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Nutrition