Thai Basil Chicken Pad Krapow Recipe Easy Weeknight Dinner with Rice and Egg

Let me paint you a picture—imagine the sharp, savory scent of garlic sizzling in oil, mingling with the unmistakable peppery aroma of Thai basil and chilies. The first time I whipped up Thai Basil Chicken (Pad Krapow), I swear the kitchen was filled with a spicy perfume so inviting, my neighbors peeked in to ask what was cooking. There’s something about the vibrant colors of red chilies and emerald basil leaves against juicy chicken, all piled high on fluffy jasmine rice, with a golden, crispy-edged fried egg on top. That first bite? It’s a punch of umami, a hit of heat, and the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This dish takes me back to my backpacking days in Thailand—late-night street food markets, plastic stools, and the best Pad Krapow served in humble paper bowls. I remember watching street vendors work their magic with a well-worn wok, the flames dancing, and the sound of spatulas clanking. Honestly, I wish I’d started making this at home years ago. My family can’t resist sneaking bites straight from the wok (and I can’t really blame them). Even picky eaters end up polishing off their plates, and leftovers? Forget about it. They vanish by lunchtime the next day.

Pad Krapow is dangerously easy, which is part of its charm. Seriously, once you see how fast and fuss-free this is, you’ll wonder why you ever ordered takeout. It’s become a staple for quick weeknight dinners, meal prepping, and even when I want to impress friends with minimal effort. Whether you’re looking for a bold-flavored lunch or something to brighten up your Pinterest recipe board, you’re going to want to bookmark this one. I’ve tested this Thai Basil Chicken recipe more times than I care to admit—all in the name of research, of course—and each time, it feels like a warm, spicy hug in a bowl.

Why You’ll Love This Thai Basil Chicken Pad Krapow

If you’re anything like me, you appreciate a dinner that’s fast, flavorful, and full of personality. I’ve made this Pad Krapow recipe for years—tweaking sauces, swapping proteins, and, yes, burning my fair share of garlic in the process. Here’s why this Thai Basil Chicken with Jasmine Rice & Egg is about to become your new obsession:

• Quick & Easy: This dish comes together in just 30 minutes, making it a total lifesaver when you’re tired but still crave something bold and satisfying.
• Simple Ingredients: No need for a trip to a specialty store—everything here is either in your pantry or a quick stop at the grocery store away.
• Perfect for Busy Nights: Whether it’s a weeknight dinner, a last-minute lunch, or meal prep for the week, Pad Krapow fits the bill.
• Crowd-Pleaser: Kids and adults both love the combination of savory chicken, fragrant basil, and that oozy egg on top. It’s spicy, but not over-the-top.
• Unbelievably Delicious: The magic is in the balance—salty, spicy, sweet, and savory all in one dish. Each bite is loaded with flavor, thanks to the classic Thai sauce and fresh basil.

What sets this recipe apart from your usual takeout or other internet versions? For starters, I use a blend of dark and light soy sauce for depth, and I toss in a handful of chopped long Thai chilies for that signature heat. The secret, though, is adding the Thai basil right at the end—so it stays bright and peppery. Trust me, this isn’t just another stir-fry. It’s my most-tested, most-loved version, designed to deliver real-deal Thai flavor with zero stress.

Honestly, this isn’t just a meal—it’s an experience. It’s the kind of dinner you crave after a long day, when you want something comforting but not heavy. It’ll wow your friends at a dinner party or make you the hero of your own lunch break. Fast, fresh, and downright addictive, Thai Basil Chicken Pad Krapow with Jasmine Rice and Egg is the weeknight win you didn’t know you needed.

What Ingredients You Will Need

This Pad Krapow recipe uses humble, everyday ingredients to deliver a big punch of flavor. Most are pantry staples, with a couple of classic Thai ingredients you can easily find at the grocery store or any Asian market. Here’s what you’ll need:

• For the Chicken:
  • 1 lb (450g) boneless, skinless chicken thighs, finely chopped (thighs stay juicier, but chicken breast works too)
  • 2 tablespoons vegetable oil (canola or sunflower oil works great)
  • 5 cloves garlic, minced (the more, the merrier—fresh garlic is a must)
  • 4-6 Thai bird’s eye chilies, chopped (adjust for your heat preference, or use serrano for less spice)
• For the Sauce:
  • 1 tablespoon oyster sauce (adds savory depth—try Maekrua brand if you can find it)
  • 1 tablespoon dark soy sauce (for color and umami; Kikkoman or Healthy Boy are good picks)
  • 1 tablespoon light soy sauce (for saltiness)
  • 1 teaspoon fish sauce (optional, but adds authentic funk—Red Boat is my go-to)
  • 1 teaspoon sugar (balances the spice and salt)
• For the Stir-Fry:
  • 1 small onion, sliced (optional, but adds sweetness)
  • 1/2 cup (120ml) chicken broth or water (helps steam and bring the sauce together)
  • 1 generous cup (about 40g) Thai holy basil leaves (substitute with regular Thai basil or even Italian basil if needed—just avoid sweet basil if you can)
• To Serve:
  • 2 cups cooked jasmine rice (about 1 1/2 cups uncooked, or 320g cooked)
  • 2-4 eggs (one per person, fried sunny-side up—crispy edges are the goal!)
  • Lime wedges (optional, for extra brightness)
  • Sliced cucumber (optional, for cooling crunch)

Ingredient Tips: If you want to make this gluten-free, swap soy sauces for tamari and use a gluten-free oyster sauce. For a lighter dish, use ground chicken or turkey. And if you can’t find Thai chilies, jalapeño or Fresno chilies are a decent backup—they offer a similar pop of color and gentle heat. Honestly, I’ve even used leftover roast chicken in a pinch, and no one’s complained.

Equipment Needed

You don’t need a fancy kitchen to make Thai Basil Chicken happen—just a few trusty tools:

• Large wok or skillet: A wok gives you the classic smoky flavor, but a wide nonstick skillet works just fine. I started with a basic 12-inch pan and never looked back.
• Sharp chef’s knife: For finely chopping chicken. If you’re in a hurry, use a food processor and pulse a few times (but don’t turn it to mush).
• Cutting board: Keep a separate board for meats if you can—just makes cleanup easier.
• Spatula or wooden spoon: For stir-frying and scraping up those tasty browned bits.
• Rice cooker or saucepan: For perfect jasmine rice. I’ve used both, and honestly, a saucepan with a tight lid does the job if you don’t have a rice cooker.
• Small frying pan: For those crispy eggs. If you want dramatic, lacey edges, go with a stainless steel or cast iron skillet.

No need to splurge on anything—my wok cost $20 at an Asian market and has lasted years. If you don’t have a wok, just crank up the heat on your biggest pan. And hey, if you’re nervous about sticking, a quick wipe with a paper towel and a bit of oil before cooking helps keep everything moving.

Preparation Method

1. Cook the Jasmine Rice:
   • Rinse 1 1/2 cups (300g) jasmine rice under cold water until the water runs clear. This removes excess starch and keeps the rice fluffy.
   • Add the rice to 2 cups (480ml) water in a rice cooker or saucepan. Bring to a boil, cover, and reduce heat to low. Cook for 15 minutes, then let it rest (covered) for 10 minutes. Fluff with a fork.
   • Prep note: You can make the rice in advance and keep it warm. Leftover rice works in a pinch.
2. Prep the Chicken:
   • Finely dice 1 lb (450g) chicken thighs or breast with a sharp knife. (If using ground chicken, skip this step.)
   • Mince 5 garlic cloves and chop 4-6 Thai chilies. If you want less heat, remove the seeds from the chilies.
3. Make the Sauce:
   • In a small bowl, mix together 1 tablespoon oyster sauce, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 teaspoon fish sauce (optional), and 1 teaspoon sugar. Set aside.
4. Start Stir-Frying:
   • Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. When the oil shimmers, add the garlic and chilies. Stir for 30 seconds until fragrant—don’t let the garlic burn!
   • Add the chicken and sauté, breaking it up with your spatula, until it’s no longer pink (about 3-4 minutes). If the pan gets dry, splash in a tablespoon of broth or water.
   • Add the sliced onion (if using) and stir-fry for 1 minute.
   • Pour in the sauce and 1/2 cup (120ml) chicken broth or water. Stir well, scraping up any browned bits, and cook for 2-3 more minutes until the sauce thickens and the chicken is cooked through.
   • Troubleshooting tip: If the sauce seems watery, let it bubble for an extra minute. If it’s too thick, add a splash more broth.
5. Add the Thai Basil:
   • Remove the wok from heat and toss in 1 cup (40g) Thai basil leaves. Stir until just wilted and glossy. The smell will be amazing!
   • Prep note: Don’t overcook the basil—it should stay bright green and fragrant.
6. Fry the Eggs:
   • In a small skillet, heat a thin layer of vegetable oil over medium-high heat. Crack in the eggs (one at a time) and fry until the edges are crispy and the yolk is still runny, about 2 minutes.
   • For extra crispy edges, spoon hot oil over the egg whites as they cook.
   • Warning: The oil can spit, so use a splatter guard if you have one.
7. Assemble and Serve:
   • Spoon hot jasmine rice into bowls or plates. Top with a generous scoop of Thai basil chicken.
   • Slide a fried egg on top. Add lime wedges and cucumber slices if you like.
   • Dig in while it’s hot—the egg yolk mixing with the spicy chicken and rice is pure comfort.

Personal Tip: Prep all your ingredients before you start cooking. This dish moves fast—once the oil’s hot, you’re only minutes away from dinner!

Cooking Tips & Techniques

After making Pad Krapow more times than I can count, I’ve picked up a few tricks (and learned from a few disasters). Here’s how to get that restaurant-quality Thai Basil Chicken every time:

• High Heat is Key: A screaming hot wok gives you those toasty, smoky flavors. If you use a skillet, just let it preheat until almost smoking before adding oil.
• Don’t Crowd the Pan: Too much chicken at once will steam instead of sear. If you’re doubling the recipe, cook in batches.
• Garlic Watch: Burnt garlic will make the whole dish bitter. Stir constantly and add the chicken just as the garlic turns golden.
• Order Matters: Add the basil last, off the heat, so it stays bright and peppery. Overcooked basil is kind of a bummer.
• Egg Technique: For crispy fried eggs, use more oil than you think (about 2–3 tablespoons per egg). Tilt the pan and baste the whites for lacy edges. Don’t be shy—the crispy bits are the best part!
• Keep the Rice Fluffy: Rinse your rice until the water’s clear. Sticky, gummy rice won’t soak up the sauce as well.
• Troubleshooting: If your sauce is bland, add a dash more fish sauce or a pinch of sugar. If it’s too salty, a splash of water helps balance things out.
• Personal Flops: I’ve forgotten the basil once or twice—don’t do this! The basil really makes Pad Krapow what it is.

In the end, Pad Krapow is all about speed and bold flavors. Have everything ready, taste as you go, and don’t be afraid to play with the spice level. The best part? Even with a few little mistakes, it always turns out delicious.

Variations & Adaptations

One of the joys of Thai Basil Chicken Pad Krapow is how easy it is to tweak. You can keep things classic or mix it up depending on what’s in your fridge. Here are my favorite ways to switch things up:

• Swap the Protein: Use ground pork, beef, turkey, or even tofu for a vegetarian version. I’ve tried it with crumbled tempeh—it soaks up the sauce beautifully!
• Make It Kid-Friendly: Dial down the chilies or use a milder pepper, like Fresno or bell pepper, for less heat without sacrificing flavor.
• Low-Carb Option: Serve the chicken over cauliflower rice or steamed veggies instead of jasmine rice. (I do this when I’m watching carbs—still so satisfying!)
• Allergen Swaps: For gluten-free, use tamari or coconut aminos instead of soy sauce and a gluten-free oyster sauce. Skip fish sauce if you have seafood allergies.
• Seasonal Veggies: Toss in green beans, chopped bell peppers, or snap peas for extra crunch and color. In summer, I love adding baby corn or zucchini.
• Vegan Adaptation: Replace chicken with cubed tofu or tempeh, use vegan oyster sauce, and skip the egg (or use a plant-based alternative).

Honestly, my favorite twist is using ground pork and adding a handful of chopped green beans—just like they do at some Bangkok street stalls. The dish is super forgiving, so don’t stress about substitutions. Pad Krapow is all about big flavor, fast!

Serving & Storage Suggestions

For the full Thai street food experience, serve Pad Krapow piping hot, straight from the wok. Spoon it over fluffy jasmine rice, top with a crispy fried egg, and add a wedge of lime and a few cucumber slices on the side. The cool crunch of cucumber balances the heat and salt in the chicken—trust me, it’s worth the extra minute.

Serving Tips: Let everyone break the egg yolk and mix it into their chicken and rice. That silky yolk is pure magic with the spicy sauce. Pair with Thai iced tea, a cold lager, or even sparkling water with lime for a refreshing contrast.

Storing Leftovers: Store any extra chicken and rice separately in airtight containers in the fridge for up to 3 days. The basil will lose a little punch, but it’s still tasty. Reheat the chicken gently in a skillet or microwave with a splash of water to prevent drying out. Fry a fresh egg just before serving—it makes leftovers feel brand new.

Freezing: The cooked chicken freezes well for up to a month. Thaw overnight in the fridge, then reheat and serve over fresh rice and basil.

Honestly, the flavors deepen overnight, making leftovers extra good for lunches. Just don’t skip the egg—it takes things over the top every time.

Nutritional Information & Benefits

This Thai Basil Chicken Pad Krapow with Jasmine Rice and Egg is surprisingly balanced for such a flavorful meal. Here’s a general breakdown per serving (with rice and egg):

• Calories: ~500-600 kcal
• Protein: 30-35g
• Carbohydrates: 55-60g
• Fat: 20-25g
• Fiber: 2-3g

Health Benefits: Lean chicken provides a great protein boost, while Thai basil is packed with antioxidants and anti-inflammatory properties. If you use brown rice or cauliflower rice, you’ll up the fiber and lower the carbs. Chilies are great for metabolism, and the egg adds extra protein and healthy fats.

This recipe can easily be adapted for gluten-free or dairy-free diets (see variations above). Watch out for soy sauce, oyster sauce, and fish sauce if you have allergies—there are substitutes for all! Personally, I love making this dish after a workout because it’s satisfying but not heavy, and the fresh basil always lifts my mood.

Conclusion

Thai Basil Chicken Pad Krapow with Jasmine Rice and Egg is one of those recipes that just never gets old. It’s fast, flavor-packed, and endlessly adaptable—perfect for busy weeknights or lazy weekends when you still want something special. Whether you stick with the classic or put your own spin on it, this dish is a keeper.

Don’t be afraid to play with the spice, swap proteins, or add your favorite veggies. That’s the joy of cooking at home—making it yours. I love this recipe because it brings a little taste of Thailand to my kitchen, and every time I make it, it reminds me of street markets, family dinners, and all the reasons I fell in love with bold, honest food.

If you give this a try, I’d love to hear how it turned out! Leave a comment below, share your adaptations, or tag your creations on social media. Happy cooking, and may your eggs always have crispy edges!

Frequently Asked Questions

What’s the best substitute for Thai basil if I can’t find it?

If you can’t find Thai basil, try regular basil or Italian basil. The flavor is a little different, but still delicious. Avoid sweet basil, as it’s too mild. Sometimes, a little mint adds a peppery kick if you’re in a pinch.

Can I make Pad Krapow less spicy?

Absolutely! Just use fewer chilies or swap in milder peppers like Fresno or red bell pepper. You can also remove the seeds from the chilies to dial back the heat.

Is Thai Basil Chicken Pad Krapow gluten-free?

It can be! Use tamari or coconut aminos instead of soy sauce, and make sure your oyster sauce is gluten-free. All other ingredients are naturally gluten-free.

Can I prep this recipe ahead of time?

Yes. You can chop the chicken and mix the sauce a day ahead. The cooked chicken reheats well—just fry fresh eggs before serving for the best texture.

What other protein can I use besides chicken?

Pad Krapow is great with ground pork, beef, turkey, or even tofu for a vegetarian version. Just cook the protein the same way—quick and hot for juicy, flavorful results.

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