Spicy Thai Basil Chicken (Pad Krapow Gai)

Spicy Thai Basil Chicken (Pad Krapow Gai)

Background and History

Pad Krapow Gai, commonly known as Spicy Thai Basil Chicken, is a beloved Thai dish known for its bold, aromatic flavors. This stir-fry dish combines the heat of Thai bird’s eye chili peppers with the sweet and savory notes of oyster sauce, creating a mouthwatering fusion that’s a staple of Thai street food.


  • 1 lb (450g) ground chicken or thinly sliced chicken breast
  • 2 tablespoons vegetable oil
  • 4-6 cloves garlic, minced
  • 2-5 Thai bird’s eye chili peppers, minced (adjust to your desired spice level)
  • 1 cup fresh Thai basil leaves
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • Jasmine rice, for serving

Serves: 4

Time: 20 minutes

Cooking Time: 15 minutes


  • Heat vegetable oil in a wok or a large skillet over high heat.
  • Add minced garlic and Thai chili peppers. Stir-fry for about 30 seconds or until fragrant.
  • Add ground chicken (or sliced chicken breast) and stir-fry until it’s no longer pink, breaking it into smaller pieces as it cooks.
  • In a small bowl, mix oyster sauce, soy sauce, fish sauce, and sugar. Pour this sauce over the chicken and stir-fry for another 2-3 minutes.
  • Turn off the heat and add fresh Thai basil leaves. Toss everything together until the basil wilts from the residual heat.
  • Serve the Spicy Thai Basil Chicken over jasmine rice and enjoy.

Nutrition Facts (Per Serving)

  • Calories: 250
  • Protein: 25g
  • Carbohydrates: 7g
  • Fat: 14g
  • Fiber: 1g


  • Adjust the number of Thai chili peppers to control the spiciness. Be cautious; they can be extremely hot.
  • Thai basil leaves provide an authentic flavor, but you can use Italian basil as an alternative.
  • Feel free to add other vegetables like bell peppers or green beans for extra crunch and color.

Allergy Warning

  • Check for potential allergens in the sauces used in the recipe, and exercise caution accordingly.
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