Chicken with Thai basil (pad kra pao gai)
The classic fiery Thai stir-fry with chicken mince, holy basil, and chilli in a savoury-sweet sauce, ready in 15 minutes.
This is proper Thai street food, the kind of dish you’d find at any decent food stall in Bangkok, served fast and fiery to workers on their lunch break. Pad kra pao gai is all about high heat, bold flavours, and that distinctive punch of Thai basil. It’s become one of Thailand's most beloved quick meals for good reason.
The technique here matters as much as the ingredients. Your wok needs to be properly hot – we’re talking smoking – so the chicken mince caramelises rather than steams, picking up those essential charred, savoury edges. The whole thing comes together in under 15 minutes, which makes it perfect for weeknight cooking when you want something with real flavour without elaborate prep.
The fried egg on top isn’t just garnish, it’s essential. That runny yolk mixing into the rice and spicy mince creates the kind of rich, satisfying combination that explains why this dish appears on Thai restaurant menus worldwide. Serve it with plenty of lime wedges for squeezing over everything just before you eat.
Chicken with Thai basil (pad kra pao gai)
Serves 2
for the sauce:
1 tablespoon oyster sauce
2 tablespoons fish sauce
½ teaspoon dark soy sauce
1 teaspoon caster sugar
2 tablespoons water
2 tablespoons peanut oil
3 cloves garlic
1 long red chilli
300g (10 oz) chicken mince
generous handful Thai basil leaves
to serve:
steamed rice
2 fried eggs
lime wedges
Mixing the sauce ingredients together in a small bowl: the oyster sauce, fish sauce, dark soy, sugar and water. Stir together well until the sugar dissolves and set aside.
Peel and finely chop your garlic. Slice the chilli into thin rounds, removing the seeds if you prefer less heat (though a proper pad kra pao gai should have some fire to it).
Get your wok or largest frying pan smoking hot over high heat. Add the peanut oil and swirl it around to coat the pan. Toss in the garlic and chilli and stir-fry for just a few seconds until fragrant. You want the garlic to be golden but not burned.
Add the chicken mince, breaking it up with your spatula or wooden spoon as it hits the pan. Keep everything moving constantly, pressing and breaking up any clumps so the mince cooks evenly. You’re aiming for well-browned, slightly crispy bits throughout. This should take about 3-4 minutes.
Pour in your prepared sauce and stir everything together, letting it bubble and reduce slightly for about a minute. The sauce should coat the chicken and look glossy rather than pooling in the pan.
Turn off the heat, then tear in your Thai basil leaves. The residual heat will wilt them perfectly while preserving their distinctive frgrance. Give everything a final toss to distribute the basil through the mince.
While the chicken rests for a moment, fry your eggs in a separate pan – preferably with crispy, lacy edges and runny yolks.
Divide your steamed rice between two bowls, top each with the aromatic chicken mince and a fried egg. Serve with lime wedges on the side for squeezing over everything just before eating.
The classic fiery Thai stir-fry with chicken mince, holy basil, and chilli in a savoury-sweet sauce, ready in 15 minutes.