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

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Thai Basil Chicken Pad Krapow is a fast, flavor-packed Thai street food classic featuring juicy chicken stir-fried with garlic, chilies, and Thai basil, served over jasmine rice and topped with a crispy fried egg. It’s a bold, satisfying weeknight dinner that’s easy to make and endlessly adaptable.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, finely chopped (or chicken breast)
  • 2 tablespoons vegetable oil (canola or sunflower oil)
  • 5 cloves garlic, minced
  • 4–6 Thai bird’s eye chilies, chopped (or serrano for less spice)
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon fish sauce (optional)
  • 1 teaspoon sugar
  • 1 small onion, sliced (optional)
  • 1/2 cup chicken broth or water
  • 1 cup Thai holy basil leaves (about 40g; substitute regular Thai basil or Italian basil)
  • 2 cups cooked jasmine rice (about 1 1/2 cups uncooked)
  • 2–4 eggs (one per person, fried sunny-side up)
  • Lime wedges (optional)
  • Sliced cucumber (optional)

Instructions

  1. Rinse 1 1/2 cups jasmine rice under cold water until the water runs clear. Add rice to 2 cups water in a rice cooker or saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Let rest covered for 10 minutes, then fluff with a fork.
  2. Finely dice chicken thighs or breast. Mince garlic and chop chilies (remove seeds for less heat).
  3. Mix oyster sauce, dark soy sauce, light soy sauce, fish sauce (if using), and sugar in a small bowl. Set aside.
  4. Heat vegetable oil in a large wok or skillet over medium-high heat. Add garlic and chilies, stir for 30 seconds until fragrant.
  5. Add chicken and sauté, breaking it up, until no longer pink (about 3-4 minutes). Add a splash of broth or water if pan gets dry.
  6. Add sliced onion (if using) and stir-fry for 1 minute.
  7. Pour in the sauce and chicken broth or water. Stir well and cook for 2-3 minutes until sauce thickens and chicken is cooked through.
  8. Remove wok from heat and toss in Thai basil leaves. Stir until just wilted and glossy.
  9. Heat a thin layer of vegetable oil in a small skillet over medium-high heat. Crack in eggs and fry until edges are crispy and yolk is runny, about 2 minutes.
  10. Spoon hot jasmine rice into bowls or plates. Top with Thai basil chicken and a fried egg. Add lime wedges and cucumber slices if desired. Serve immediately.

Notes

Prep all ingredients before cooking as the dish moves quickly. For gluten-free, use tamari and gluten-free oyster sauce. Adjust chilies for desired spice level. Add seasonal veggies for variation. Fry eggs in plenty of oil for crispy edges. Store leftovers separately and fry fresh eggs before serving.

Nutrition

Keywords: Thai basil chicken, pad krapow, weeknight dinner, stir-fry, jasmine rice, fried egg, spicy chicken, Thai street food, easy Thai recipe

Find it online: https://prismtaste.com/thai-basil-chicken-pad-krapow-recipe-easy-weeknight-dinner-with-rice-and-egg/