Spicy Thai Basil Chicken (Pad Krapow) Recipe

If you want bold, fresh flavor on the table in about 25 minutes, this Thai Basil Chicken (Pad Krapow Gai) is a perfect choice. Ground chicken is stir-fried with garlic and Thai chilies in a savory sauce, then finished with fragrant Thai basil. It’s a classic Thai street food staple that’s easy to make at home—serve it over rice or in lettuce cups for a fast weeknight meal.

In 2020 I exchanged homemade pasta for homegrown lemons, bottles of wine and, best of all, authentic meals from friends. One summer afternoon my friend Victoria brought over this Thai Basil Chicken. After the first bite I had to have the recipe. She shared her approach, and it quickly became a weekly favorite—so flavorful, fast and satisfying.

This stir-fry is a great weeknight option: a single skillet, simple ingredients, and the fragrant punch of Thai basil at the end. Below you’ll find an overview of the best ingredients, substitutions, cooking steps, and serving ideas so you can make this at home with confidence.

Ingredients

These ingredients provide the authentic flavor profile. Substitutions are noted where useful. For exact ingredient amounts and the full recipe, see the recipe section below.

• Soy sauce – use regular or low-sodium. For a gluten-free version, use tamari.
• Oyster sauce – adds umami, sweetness and a slight thickness to the sauce. Look for a gluten-free variety if needed.
• Fish sauce – concentrated salty umami; a few teaspoons add depth.
• Granulated sugar – balances salt and heat with a touch of sweetness.
• Neutral high-heat oil – canola, avocado or sunflower oil for stir-frying.
• Onion – yellow onion diced; shallots or red onion work as alternatives.
• Green beans – cut into bite-size pieces. Bell peppers can substitute for a different texture and color.
• Thai chilies – small and potent. Use 4–6 for medium heat, 8–10 for more intense spice. Serrano peppers can be substituted (about 1 serrano per 2 Thai chilies).
• Garlic – fresh minced cloves for the best flavor.
• Ground chicken – cooks quickly and blends well with the sauce. Ground turkey or pork can be used instead.
• Thai basil leaves – essential for authentic aroma and flavor. If unavailable, substitute 1 1/4 cups sweet basil plus 1/4 cup fresh mint for a closer approximation.

Instructions

Follow these clear steps for a quick, flavorful meal. Read through before you start so the timing flows smoothly. Rice or cauliflower rice should be started before you begin so it’s ready when the stir-fry finishes.

1. Make the sauce: In a small bowl whisk together soy sauce, oyster sauce, fish sauce, water and sugar. Set aside.
2. Heat the pan: Warm the oil in a large skillet or wok over medium-high heat.
3. Sauté the vegetables: Add diced onion and green beans to the hot oil and cook about 4 minutes until slightly softened.
4. Add aromatics: Stir in minced garlic and minced Thai chilies and cook 1 minute until fragrant.
5. Cook the chicken: Add the ground chicken, breaking it up as it cooks. Cook 4–5 minutes until browned and mostly cooked through.
6. Combine with sauce: Pour the prepared sauce into the pan, toss to coat the chicken and vegetables, and simmer for about 8 minutes so flavors meld.
7. Finish with basil: Stir in the Thai basil leaves, remove the pan from heat immediately, and serve hot with steamed jasmine rice or in lettuce wraps.