This is what I make when I'm craving takeout but don't want to wait for delivery! This Thai basil chicken stir fry comes together in 15 minutes and hits that pad kra pao takeout fix. It's savory, slightly spicy and sweet, and packed with protein. It's incredibly satiating when you eat it over rice and even better topped with a crispy fried egg. It's a quick weeknight dinner but also makes for the easiest meal prep!
This is in my meal prep rotation along with my lemongrass ground chicken bowl!
What is pad kra pao?
Pad kra pao (also spelled pad krapow or pad gaprao) is a Thai stir-fry made up of minced meat (commonly ground pork or chicken), garlic, chili, holy basil, fish sauce, oyster sauce, and soy sauce. It's often served over rice and topped with a fried egg.
"Pad" means stir-fry or wok-fried while "kra pao" refers to holy basil. The flavor of holy basil is peppery with hints of mint, clove, and licorice. It's different from Thai basil that is commonly found at Asian supermarkets and although it is also different from sweet Italian basil, that is the closest alternative to holy basil (yes, even closer than Thai basil)!
To preface, this recipe is not completely authentic, but hits the same way pad kra pao hits. I'm swapping holy basil for Italian basil here, since even though I live in New York City, holy basil is incredibly hard for me to find. Thai basil doesn't taste quite the same (I've tried) but Italian basil gives it that licorice taste I'm looking for in pad kra pao. To make it macro-friendly, I'm using ground chicken but ground turkey also tastes great and is even more macro-friendly for those who are looking!
Why you'll love this Thai basil chicken stir fry (pad kra pao)
- High in protein - made with lean ground chicken, turkey or pork!
- Meal prep friendly - Easy to portion out and heat up throughout the week.
- Ready in 15 minutes - comes together faster than takeout!
- Made in one pan - requires minimal cleanup.
Jump to:
- What is pad kra pao?
- Why you'll love this Thai basil chicken stir fry (pad kra pao)
- Ingredients
- How to make Thai Basil Chicken Stir Fry
- Tips for the Best Thai Basil Chicken Stir Fry
- Substitutions and Variations
- How to store Thai Basil Chicken Stir Fry
- How to serve Thai Basil Chicken Stir Fry
- FAQ
- Other meal prep recipes to try:
- Thai Basil Chicken Stir Fry (Pad Kra Pao)
Ingredients
- Ground meat: Ground chicken, pork, or turkey work great here!
- Garlic cloves: Fresh garlic works best.
- Thai chili or bird's eye chili: If you can't find either, you can omit it and add in sriracha at the end for a kick of heat or even sambal.
- Oyster sauce: Look for oyster sauce and not oyster flavored sauce for the best flavor.
- Fish sauce: Any fish sauce works but I prefer Red Boat Fish Sauce since it has no extra sugar.
- Dark soy sauce: Adds color and more umami. If you only have soy sauce, I'd recommend halving the amount. Low-sodium soy sauce would work best as a substitute but note that the color of the pad kra pao won't be as dark.
- Brown sugar: To balance out the saltiness.
- Basil: Holy basil is the most traditional, but Italian basil works great as a substitute!
- Fried egg: For serving.
- Rice: Jasmine rice is my favorite with pad kra pao!
- Neutral oil: For cooking.
See recipe card for quantities.
How to make Thai Basil Chicken Stir Fry
- Step 1: Finely mince garlic and Thai chili until it forms a paste. Alternatively, you can use a mortar and pestle to grind it into a paste (the traditional method) or use a small food processor and pulse it until it's fine.
- Step 2: To a pan over low heat, add oil and garlic chili paste. Stir constantly to saute the garlic and chili, making sure it doesn't stick or burn. Continue stirring until aromatic.
- Step 3: Add in your ground protein, use a spatula to break it up into small pieces and mix it until it's combined with the garlic chili paste.
- Step 4: Stir in fish sauce, oyster sauce, dark soy sauce, and brown sugar. Turn the heat up to medium and stir until the meat is cooked through and any liquid has evaporated.
- Step 5: Stir in the basil until cooked down and combined. Remove from heat.
- Step 6: Enjoy over rice with a fried egg.
Tips for the Best Thai Basil Chicken Stir Fry
- Finely mince the garlic and chili. This will help the flavor distribute evenly.
- Cook off the liquid. This will ensure the chicken stir fry isn't watery.
- Add the basil last with the heat off, so it stays vibrant.
Substitutions and Variations
- Protein swaps -
- Ground pork - The most traditional protein for pad kra pao and the most flavorful (but also the least leanest).
- Ground turkey - The leanest and most macro-friendly protein for those who are watching their fat intake. Still just as delicious and is my go-to version!
- Tofu - Crumble firm tofu, give it a thorough mix with the sauces and cook until warm and crispy!
- Basil - Holy basil is traditional but Italian basil works great as a substitute! I found that it tastes better in this than Thai basil.
How to store Thai Basil Chicken Stir Fry
Store Thai basil chicken stir fry in an air tight container in the fridge for up to 5 days. When ready to eat, heat it up in the microwave in 30 second intervals or in a pan over medium heat, stirring occasionally, until warmed through. Add a freshly fried egg on top right before serving.
How to serve Thai Basil Chicken Stir Fry
- Over steamed jasmine rice.
- Topped with a fried egg.
- With a side of sliced cucumbers.
- In a lettuce wrap.
FAQ
Yep! Thai basil chicken is what pad kra pao is referred to in the U.S.
Pad kra pao has a slight kick but is not too spicy. If you're concerned about the heat level, reduce the amount of chilies.
Regular soy sauce works but it will be slightly saltier and won't give you that same deep caramelized color. If using regular soy sauce, reduce the amount by half and note that it won't be as dark in color.
Thai basil doesn't have quite the same flavor as Holy basil, but the closest substitute would be Italian basil, which is easily found at any supermarket!
No, they are not the same. Holy basil has a more clove and licorice flavor while Thai basil has more of an anise flavor. The basil is key to getting the right pad kra pao flavor.
Other meal prep recipes to try:
Thai Basil Chicken Stir Fry (Pad Kra Pao)
Ingredients
- 1 lb ground chicken pork, or turkey
- 8 garlic cloves
- 2 Thai or bird's eye chili
- 1 ½ tablespoon oyster sauce
- 1 ½ tablespoon dark soy sauce
- ½ tablespoon fish sauce
- 1 ½ teaspoon brown sugar
- 2 cups holy basil or Italian basil
- fried egg for serving
- cooked jasmine rice for serving
- neutral oil
Instructions
- Finely mince garlic and Thai chili until it forms a paste. Alternatively, you can use a mortar and pestle to grind it into a paste (the traditional method) or use a small food processor and pulse it until it's fine.
- To a pan over low heat, add oil and garlic chili paste. Stir constantly to saute the garlic and chili, making sure it doesn't stick or burn. Continue stirring until aromatic.
- Add in your ground protein, use a spatula to break it up into small pieces and mix it until it's combined with the garlic chili paste.
- Stir in fish sauce, oyster sauce, dark soy sauce, and brown sugar. Turn the heat up to medium and stir until the meat is cooked through and any liquid has evaporated.
- Stir in the basil until cooked down and combined. Remove from heat.
- Enjoy over rice with a fried egg.
Notes
- Finely mince the garlic and chili. This will help the flavor distribute evenly.
- Cook off the liquid. This will ensure the chicken stir fry isn't watery.
- Add the basil last with the heat off, so it stays vibrant.
- To store: Store Thai basil chicken stir fry in an air tight container in the fridge for up to 5 days. When ready to eat, heat it up in the microwave in 30 second intervals or in a pan over medium heat, stirring occasionally, until warmed through. Add a freshly fried egg on top right before serving.
- To serve: Serve over steamed jasmine rice, with a side of sliced cucumbers, in a lettuce wrap, and/or topped with a fried egg.
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