Cooking Lucid
Thai Basil Chicken (Pad Kra Pao)
Wok-fried ground chicken with holy basil, chilies, and garlic served over rice with a crispy fried egg. Thailand's most popular quick lunch.
Prep 10 min
Cook 10 min
Total 20 min
Serves 4
Ingredients
Step 1 — Sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 tsp dark soy sauce
Step 2 — Stir-fry
- 2 tbsp vegetable oil
- 1 lb ground chicken
- 6 garlic cloves (minced)
- 4–6 Thai chilies (minced)
- 2 cups Thai holy basil leaves
- 4 fried eggs (optional)
Step 3 — Serve
- Steamed jasmine rice
Instructions
- 1
Make sauce
Whisk oyster sauce, soy sauce, fish sauce, sugar, and dark soy in a small bowl.
- 2
Wok-fry
Heat oil over high heat. Stir-fry garlic and chilies 30 seconds. Add chicken and cook until browned. Pour in sauce.
- 3
Finish
Remove from heat and fold in basil until wilted. Serve over rice topped with a crispy fried egg.
Nutrition per serving: 380 cal · 34g protein · 28g carbs · 16g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
