Pad Krapow — Thai Basil Chicken
Experience the authentic taste of Thailand with this quick and easy Pad Krapow recipe! The fiery flavors and aromatic holy basil will transport you to the streets of Bangkok.
15 min active, one pan
Pad Krapow — Thai Basil Chicken
Experience the authentic taste of Thailand with this quick and easy Pad Krapow recipe! The fiery flavors and aromatic holy basil will transport you to the streets of Bangkok.
15 min active, one pan
Key move
Achieve wok hei by using high heat and tossing the ingredients frequently.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Wok14-inch
- Knife
- Cutting Board
The Mise en Place
5 of 10Your prep station before cooking begins
The Protein (0/1)
The Aromatics (0/1)
The Pantry (0/5)
Chicken is sticking to the wok.
Make sure the wok is hot enough before adding the chicken. Add a bit more oil if needed.
Pad Krapow is too spicy.
Reduce the amount of Thai chilies used. Remove the seeds from the chilies for less heat.
Chef's Notes
Use a wok or large, very hot skillet for best char and quick cooking. Don't overcrowd the pan; cook in batches if needed.
Add the holy basil at the very end and stir-fry for just 15-30 seconds to preserve its delicate aroma.
Serve immediately over jasmine rice, topped with a crispy fried egg (kai dao) and a side of prik nam pla.
Chop aromatics (garlic, chilies, onion) and mix the sauce ingredients ahead of time for faster assembly.
The Method
PREPARE
Prep aheadCut the chicken into 1/2-inch pieces. Mince the garlic (8 cloves) and finely chop the Thai chilies (10 whole).
Uneven cooking: Pieces larger than 1/2 inch will remain raw while smaller ones dry out.
Chicken is cut, garlic is minced, chilies are chopped.
HEAT
Time-sensitiveHeat the vegetable oil (2 tbsp) in a wok or large skillet over high heat until smoking hot.
Oil splatter: High heat causes rapid splattering; ensure ingredients are dry before adding to the wok.
Oil is shimmering and almost smoking.
ADD
Add the garlic (8 cloves) and Thai chilies (10 whole) to the wok and stir-fry for 15-20 seconds, or until fragrant.
Chili fumes: High heat releases capsaicin; ensure good ventilation to avoid eye and throat irritation.
Garlic and chilies are fragrant.
ADD
Add the chicken to the wok and stir-fry for 2-3 minutes, or until browned and cooked through.
Crowding the wok: Adding too much at once drops the temperature, causing the chicken to boil in its own juices.
Chicken is browned and cooked through.
STIR
Stir in the fish sauce (¼ cups), soy sauce (2 tbsp), oyster sauce (1 tbsp), and sugar (1 tsp). Stir-fry for another minute to combine.
Sugar burning: Sugar in the oyster sauce can burn quickly; keep the mixture moving.
Sauces are combined with chicken.
ADD
Add the holy basil (4 cups) to the wok and stir-fry for 30 seconds, or until wilted and fragrant.
Overcooking basil: Leaving the basil in the wok too long turns it black and kills the signature peppery flavor.
Basil is wilted and fragrant.
SERVE
Serve immediately over jasmine rice (2¼ cups).
Soggy rice: Avoid over-saucing the rice, which can lead to a mushy texture if left to sit.
Dish is served over rice.
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