Thai Basil Chicken (Pad Krapow Gai) 4.4 ★

25 min | easy | high-protein, lactose-free, low-fat

Overhead view of Thai basil chicken (Pad Krapow Gai) in a white bowl: glossy browned chicken pieces tossed with wilted Thai basil, sliced onion, and red chili rounds in a dark savory sauce on a light marble surface.

Updated Oct 28, 2025

Prep Time	Cook Time	Total Time
15 min	10 min	25 min

Rate/Review

Introduction

This Thai basil chicken (pad krapow gai) is a fast, bold, and savory stir-fry loaded with fragrant basil and chili heat.

It’s perfect for a weeknight dinner when you’re craving takeout-style flavor but want something fresher and lighter.

Serve it over hot jasmine rice with a crispy fried egg on top for a comforting, restaurant-style meal at home.

Overhead view of Thai basil chicken (pad krapow gai) in a white bowl: glossy dark-sauced chicken pieces stir-fried with wilted Thai basil leaves, sliced onion, and red chile rings on a light marble surface.

How to Make Thai Basil Chicken (Pad Krapow Gai)

Handsfree mode (keeps screen awake)

Mix the sauce

In a small bowl, whisk together oyster sauce, soy sauce, fish sauce, dark soy sauce, brown sugar, and water. Stir until the sugar dissolves, then set the bowl near the stove.
Prep the chicken and aromatics

Pat the chicken dry with paper towels and make sure it is sliced into thin bite-size strips. Mince the garlic, slice the chilies and onion, and keep everything in separate piles for quick cooking. Pick the basil leaves from the stems but do not chop them.

Advertisement
Start the stir-fry

Heat a large wok or deep skillet over medium-high heat, then add the vegetable oil. Add the garlic and chilies and stir-fry until fragrant, about 30 seconds, keeping them moving so they do not burn. Stir in the sliced onion and cook until it just softens, about one minute.
Cook the chicken

Add the sliced chicken in an even layer and let it sear undisturbed for about one minute. Stir-fry until the chicken is mostly cooked through and no longer pink on the outside.
Add the sauce

Give the sauce a quick stir, then pour it around the edges of the hot pan. Stir-fry until the chicken is coated and the sauce thickens slightly, about two minutes.

Advertisement
Wilt the Thai basil

Turn off the heat, then add the Thai basil leaves on top of the chicken. Toss gently until the basil just wilts and releases its fragrance, about 30 to 60 seconds.
Serve the basil chicken

Serve the Thai basil chicken hot over steamed jasmine rice, making sure some sauce drips onto the rice. Top each bowl with a crispy fried egg if you like a more traditional street-food style meal.

Overhead view of Thai basil chicken in a dark skillet: glossy sauced chicken pieces tossed with wilted Thai basil and red chili slices on a light marble surface.

Substitutions

Thai basil -> sweet basil and fresh mint: Use mostly sweet basil with a handful of torn fresh mint leaves. This combination gives a similar herbal, slightly anise flavor.
Chicken thighs -> ground chicken: Ground chicken works beautifully and is very traditional for pad krapow. It cooks quickly and soaks up the sauce even more.
Fish sauce -> light soy sauce and a little miso: For a fish-free version, mix light soy sauce with a spoon of white miso paste. The miso adds deep savory flavor and body.

Tips

Use real Thai basil if possible: Thai basil has a peppery, anise note that defines this dish. If you find it, grab extra and freeze the leaves.
Get the pan very hot: Preheat the wok until a drop of water sizzles instantly. High heat gives browned edges and that restaurant-style stir-fry taste.
Do not crowd the chicken: If your pan is small, cook the chicken in two batches. Crowding steams the meat and prevents good browning.
Adjust the chili level: Remove the chili seeds for medium heat or use only one chili. Add a sliced jalapeno if you want milder heat.
Hold the basil until the very end: Basil turns black and bitter if cooked too long. Stir it in off the heat so it stays bright and fragrant.

Nutrition Facts ^*

Energy	297	kcal
Protein	31	g
Total Fat	15	g
Carbohydrates	6	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

My Thai basil chicken came out too salty. How can I fix it?: Add a splash of water and a pinch of brown sugar, then simmer for a minute. You can also stir in extra sliced chicken or vegetables to balance the seasoning.
I cannot find Thai basil. Can I still make this recipe?: Yes, use mostly regular basil plus a little mint, as mentioned above. The flavor changes slightly but still tastes fresh and delicious.
How do I make this dish less spicy for kids?: Skip the chilies during cooking, then let adults add sliced chilies at the table. You can also add some sliced red bell pepper for sweetness.
Why is there liquid in the pan instead of a nice sear on the chicken?: The chicken was probably too wet or the pan not hot enough. Pat the meat dry, heat the pan longer, and avoid overcrowding.
Can I make this ahead for meal prep?: The flavors are best right after cooking, but leftovers keep well. Store in the fridge up to three days and reheat quickly in a hot skillet.

Serving Suggestions

This Thai basil chicken shines with hot jasmine rice and plenty of fresh cucumber slices on the side.

For a street-food style plate, add a crispy fried egg on top and drizzle any extra sauce over the yolk.

Leftover chicken also tastes great tucked into crisp lettuce leaves with lime wedges for a lighter, hands-on lunch.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Side Pairings

These sides complement the meal beautifully.

Golden, crispy roasted potato chunks seasoned with garlic and herbs on a white rectangular platter, garnished with fresh thyme; a small bowl of coarse salt and scattered peppercorns sit on a white marble surface.

3-Ingredient Garlic Potatoes

45 min

View Recipe →

Close-up of a white bowl filled with air-fried Brussels sprouts, many halved to show golden-brown, crispy cut sides and darker charred outer leaves, with a few green herb flecks and a spoon resting in the bowl.

Air Fryer Crispy Brussels Sprouts 4.7 ★

25 min

View Recipe →

Apple Carrot Salad

15 min

View Recipe →

Close-up of baked zucchini rounds in a black bowl, topped with melted Parmesan and browned, crispy edges, sprinkled with chopped herbs and a few Parmesan crumbs.

Baked Parmesan Zucchini Rounds 5 ★

25 min

View Recipe →

White oval serving dish filled with sliced carrot rounds coated in a shiny brown-sugar butter glaze, sprinkled with small green herb pieces, on a light marble surface.

Brown Sugar Glazed Carrots 4.8 ★

35 min

View Recipe →

Butternut Squash Quinoa Salad

45 min

View Recipe →

Classic Greek Salad

15 min

View Recipe →

White bowl filled with cowboy caviar: black beans, black-eyed peas, corn, diced red and green peppers, red onion, and cilantro in a glossy dressing on a white wooden surface.

Cowboy Caviar (Texas Caviar)

20 min

View Recipe →

Creamy mashed potatoes swirled in a white oval serving dish on a striped linen towel, lightly speckled with pepper and herbs, with parsley blurred in the background.

Creamy Mashed Potatoes 4.7 ★

40 min

View Recipe →

Close-up of a white bowl filled with creamy yellow polenta swirled smooth, topped with a small pool of melted butter or olive oil and a few black pepper specks; a pepper mill is blurred in the background.

Creamy Polenta With Parmesan

30 min

View Recipe →

Creamy Pumpkin Mashed Potatoes

35 min

View Recipe →

Close-up of a black bowl filled with romaine garden salad—chopped lettuce, cucumber slices, halved cherry tomatoes, and thin red onion—glossed with lemon vinaigrette and sprinkled with herbs and black pepper on a gray countertop.

Crispy Garden Salad with Vinaigrette 4.5 ★

15 min

View Recipe →

Reviews

Rated 4.4 ★ (out of 5) based on 5 reviews.

Post your review and pictures below! ⬇︎

Hilda, Lincoln: Can you make this ahead? — 5 ★

Eunice: Yes, but basil is best added at the end. Reheat quickly and add a splash of water if needed.
Gloria, Atlanta, GA: I've made this basil chicken about 100 times. Sometimes I forget the thai basil and sometimes I don't. It's good either way. I always get asked for the recipe too. This is my go to potluck dish. — 5 ★

Eunice: So nice to hear it's become your go-to potluck dish!
Darlene, Pittsburgh, PA: I haven't tried it yet but wonder what you use if you cant find Thai basil for it. I'm SURE most people don't have that just sitting around. — 3 ★

Eunice: If you can’t find Thai basil, use regular basil plus a little mint for that anise note. Holy basil works too if available.
Mary: Excellent!! I am going to add a extra chili next time making this yummy chicken! Thanks for recipe! — 5 ★

Eunice: Love that, Mary! Adding an extra chili is perfect here, and if you want even more heat without overpowering the sauce, try slicing it thin so it disperses through the stir-fry.
Lois: Really solid weeknight stir fry, super flavorful and it comes together fast 😊 I tweaked it by swapping half the vegetable oil for a neutral high smoke point oil, then cranking the heat a bit higher so the chicken sears instead of steaming. I also added a squeeze of lime at the end and a tiny splash more water in the sauce to keep the saltiness in check and get a little extra glossy coating. Next time I might double the basil because that fragrance is the best part 🔥 — 4 ★

Eunice: Love these tweaks, Lois!