Spicy Thai Basil Chicken (Pad Krapow Gai)
This spicy Thai basil chicken is a weeknight game-changer and once you make it at home you will never order takeout again. The combination of savory, spicy, and fragrant Thai basil over jasmine rice with a fried egg on top is just perfection. It comes together in under 20 minutes which makes it one of my favorite quick dinners.
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I love using this Thai fish sauce for this recipe!
Why You’ll Love This Recipe
- Authentic Thai flavors right at home
- Ready in under 20 minutes
- The fried egg on top is a must
- Customizable spice level for everyone
Ingredients
- ground chicken
- Thai basil
- garlic
- chili peppers
- oyster sauce
- fish sauce
- eggs
How to Make It
Heat oil in a wok or large skillet over high heat. Add minced garlic and sliced chili peppers and stir-fry for 30 seconds until fragrant. Add ground chicken and cook, breaking it up, until no longer pink. Add oyster sauce and fish sauce and toss to combine. Stir in fresh Thai basil leaves and cook just until wilted, about 30 seconds. Serve over jasmine rice with a fried egg on top.
Spicy Thai Basil Chicken (Pad Krapow Gai)
Ingredients
Method
- Heat the oil and quickly fry the garlic and chilies until fragrant.
- Add the ground chicken and stir-fry over high heat until cooked.
- Add the oyster sauce, soy sauce, fish sauce, and sugar and toss.
- Stir in the Thai basil until just wilted.
- Serve over rice, traditionally with a crispy fried egg on top.
Notes
Spicy Thai Basil Chicken (Pad Krapow Gai)
Ingredients
Method
- Heat the oil and quickly fry the garlic and chilies until fragrant.
- Add the ground chicken and stir-fry over high heat until cooked.
- Add the oyster sauce, soy sauce, fish sauce, and sugar and toss.
- Stir in the Thai basil until just wilted.
- Serve over rice, traditionally with a crispy fried egg on top.
