Pad Krapow Gai — Thailand's most beloved street food. Stir-fried chicken with holy basil, chili, and garlic over jasmine rice. Ready in 15 minutes and bursting with flavor.
The ultimate quick Thai dinner.
Prep all ingredients before you start — this dish comes together in minutes. Mix fish sauce, soy sauce, oyster sauce, and sugar in a small bowl.
Heat oil in a wok over high heat until smoking. Add garlic and chilies, stir-fry for 15 seconds until fragrant but not burned.
Add ground chicken and spread it flat against the wok. Let it sear undisturbed for 1 minute, then break it apart and stir-fry for 2-3 minutes until cooked through and slightly crispy at the edges.
Pour the prepared sauce over the chicken and toss to coat. Cook for 30 seconds until the sauce caramelizes slightly on the meat.
Turn off the heat and immediately add the holy basil leaves. Toss until wilted from the residual heat. The basil should be just cooked — vibrant green and aromatic.
Serve over steamed jasmine rice topped with a crispy fried egg with a runny yolk. The yolk mixing into the spicy chicken and rice is absolutely essential.
Swap the ground chicken thighs for minced chicken breast if you prefer a leaner option, or chop boneless thighs by hand for a chunkier, more textured bite. The classic pad krapow gai is ready in minutes.
Use extra-firm tofu, crumbled or finely chopped, in place of the meat. Press it dry first, then stir-fry until golden and crispy. This vegetarian version is just as satisfying and absorbs the sauce beautifully.
Replace the chicken with a mix of shrimp and squid. Add the seafood after the aromatics and cook just until pink and opaque, about 2 minutes. The light brininess pairs wonderfully with the spicy basil sauce.
Use fatty ground pork for a richer, more traditional version. Double-fry the egg so the whites are lacy and crispy while the yolk stays runny. The combination of crispy egg and savory pork is unbeatable.
