Thai Stir-Fried Chicken with Basil

Pad Krapow Gai

Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Pad krapow gai translates as ‘fried holy basil chicken’ and is the ultimate Thai street food dish. Minced chicken is stir-fried with fish sauce, garlic and chillies, and is topped off with a fried egg. Thai basil does give it an authentic flavour, but you can substitute the regular variety if you like.

Prep 15 minutes
Cook 10 minutes


  • 500 g (1 lb 2 oz) boneless skinless chicken thighs
  • 3 tbsp fish sauce
  • 50 ml 2 fl oz) chicken stock
  • 1 tbsp Thai sweet soy sauce (or use kecap manis or dark soy)
  • 2 tbsp vegetable oil
  • 6 garlic cloves, crushed slightly
  • 2 thumb-sized red chillies, sliced
  • 1 onion, diced
  • 100 g ( oz) fine green beans
  • 3 handfuls Thai basil leaves
  • 4 eggs


Place the trimmed chicken thighs in a food processor and pulse until roughly minced.

Combine the fish sauce, chicken stock and sweet soy sauce in a small bowl.

Heat the wok, add half the oil and sear the chicken until golden, about 5 minutes. Push the chicken to one side of the wok. Add the garlic and chilli and sauté over low heat until the garlic is golden, about 2–3 minutes.

Add the onion and the halved green beans and stir-fry for another 2–3 minutes.

Add the sauce and basil and stir-fry for a further 2 minutes. Remove from the heat.

Heat the remaining oil in a frying pan. Crack the eggs in and fry until crisp at the edges, about 2–3 minutes.

Serve the chicken with the fried eggs on top, steamed rice, lime wedges and pickled chilli.