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Thai Basil Chicken Pad Krapow (Easy 30-Minute Dinner)

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A quick, flavorful Thai street food classic featuring juicy chicken stir-fried with garlic, chilies, and aromatic Thai basil, served over jasmine rice and topped with a crispy fried egg. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, finely chopped or ground
  • 1 tablespoon neutral oil (vegetable, canola, or peanut oil)
  • 6 cloves garlic, minced
  • 3–5 Thai bird’s eye chilies, finely sliced (adjust to taste)
  • 1 small yellow onion, thinly sliced
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 2 teaspoons fish sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar (palm or brown sugar)
  • 1 cup fresh Thai holy basil leaves (about 30 g, loosely packed)
  • 1 ½ cups jasmine rice, rinsed
  • 2 cups water
  • Pinch of salt
  • 4 large eggs
  • 2 tablespoons oil (for frying eggs)
  • Optional: Sliced cucumber
  • Optional: Lime wedges
  • Optional: Extra basil or sliced chilies

Instructions

  1. Rinse jasmine rice under cold water until mostly clear. Add rice, water, and a pinch of salt to a rice cooker or saucepan.
  2. Cook rice: In a rice cooker, set and cook until done. On the stove, bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
  3. While rice cooks, finely chop chicken thighs (or use ground chicken). Mince garlic and slice chilies. Slice onion.
  4. Mix the sauce: In a small bowl, blend oyster sauce, light soy sauce, fish sauce, dark soy sauce, and sugar. Set aside.
  5. Pick and wash Thai basil leaves. Pat dry.
  6. Heat oil in a wok or large skillet over medium-high heat until shimmering.
  7. Add garlic and chilies. Stir-fry for 30-45 seconds until fragrant.
  8. Add sliced onion and cook for 1-2 minutes until translucent.
  9. Add chicken. Stir-fry, breaking up clumps, until just cooked through and no longer pink (about 4-5 minutes). Increase heat if chicken releases a lot of liquid.
  10. Pour in sauce. Toss to coat chicken evenly. Let sizzle and caramelize for 2-3 minutes.
  11. Turn off heat and gently fold in Thai basil leaves. Stir until just wilted (10-15 seconds).
  12. In a separate nonstick skillet, heat oil over medium-high. Crack in eggs one at a time. Fry until edges are crispy and whites are set but yolks are runny (2-3 minutes). Spoon hot oil over whites for extra crispiness.
  13. Lift eggs out with a slotted spoon and drain on paper towels.
  14. To serve: Spoon jasmine rice onto plates. Top with basil chicken and a crispy fried egg. Garnish with cucumber slices, lime wedges, and extra basil or chilies if desired. Serve immediately.

Notes

For less heat, use fewer chilies or milder peppers. Substitute ground chicken, turkey, or tofu for different dietary needs. Use mushroom sauce for vegetarian/vegan version. Add basil off the heat to preserve its aroma. Prep all ingredients before cooking for best results. Store leftovers separately; fried eggs are best made fresh.

Nutrition

Keywords: Thai basil chicken, pad krapow, easy Thai dinner, stir-fry, weeknight meal, spicy chicken, jasmine rice, fried egg, street food, Asian recipe

Find it online: https://elvafood.com/thai-basil-chicken-pad-krapow-recipe-easy-30-min-perfect-dinner/