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Pad Kra Pao Gai (Thai Basil Chicken with Fried Egg)

A Thai stir-fry made with ground chicken, garlic, red bird's eye chilies, and holy basil in a savory sauce, served with jasmine rice and fried eggs. Spicy, aromatic, and satisfying, Pad Kra Pao Gai makes a flavorful meal in about 30 minutes.
Shared notes will appear here.
Everyday Cooking
Thai
Kitchen Pace : 🕒🕒
Servings: 3
Recipe by NAVA Kitchen
Pad Kra Pao Gai (Thai basil chicken) served with jasmine rice and a fried egg, alongside fresh red Thai chilies and basil.
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Ingredients:

For the Basil Chicken
  • 1 lb. ground chicken
  • 5 garlic cloves, peeled
  • 5 Thai bird's eye chilies, stems removed
  • 1 cup fresh holy basil leaves
  • 2 tbsp avocado oil
For the Stir-Fry Sauce
  • 1 tbsp regular soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp fish sauce
  • 1 tsp dark soy sauce, optional, for deeper color
For Serving
  • 2 cups cooked jasmine rice
  • 3 eggs
  • 1 tbsp avocado oil, for frying eggs
  • Salt and freshly ground black pepper, to taste

Method:

Start Cooking
Prepare the rice
  • Cook the jasmine rice according to the package instructions and keep warm.
Pound the garlic and chilies
  • Place the peeled garlic cloves and red Thai bird's eye chilies (stems removed, seeds intact) in a mortar and pestle. Pound into a coarse mixture, leaving small pieces rather than making a smooth paste. Alternatively, finely chop them with a knife.
Mix the sauce
  • In a small bowl, combine the regular soy sauce, oyster sauce, fish sauce, and optional dark soy sauce. Stir until well blended and set aside.
Cook the aromatics
  • Heat 2 tablespoons of avocado oil in a large wok over medium-high heat. Add the crushed garlic and chilies and stir-fry for 15–20 seconds, until fragrant, being careful not to burn the garlic.
Stir-fry the chicken
  • Add the ground chicken and break it into small pieces with a spatula. Cook for approximately 7–9 minutes, stirring frequently, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Add the sauce
  • Pour the prepared sauce over the chicken and stir-fry for 2–3 minutes, until evenly coated. Continue cooking uncovered if needed, stirring frequently, until any excess liquid evaporates. The chicken should be moist and lightly glossy, without liquid pooling at the bottom of the pan.
Add the basil
  • Turn off the heat and add the roughly hand-torn basil leaves, with any thick stems removed. Toss gently for 10–15 seconds, until the leaves begin to wilt. Keep warm while preparing the eggs.
Fry the eggs
  • Heat 1 tablespoon of avocado oil in a nonstick skillet over medium heat, cooking in batches if necessary. Place lightly oiled silicone egg rings in the skillet, if using, and crack one egg into each ring. Cover and cook for approximately 4–5 minutes, until the whites are set, the bottoms are lightly golden, and the yolks remain soft. Season lightly with salt and freshly ground black pepper. Carefully remove the rings.
Assemble and serve
  • Spoon a portion of warm jasmine rice onto a plate, arrange the basil chicken alongside it, and place a fried egg on top of the rice. Serve immediately. Bon appétit!

Kitchen Tools:

Notes:

From the kitchen
  • Finding the right basil: Holy basil gives Pad Kra Pao its distinctive peppery, slightly spicy flavor. If you can't find it, Thai sweet basil is a good substitute. Regular basil can also work, although the flavor will be milder and less traditional.
  • Choosing the chilies: Thai bird's eye chilies bring plenty of heat. Serrano peppers are a good alternative if Thai chilies aren't available, while jalapeños offer a milder option. Adjust the quantity depending on the peppers you use.
  • No mortar and pestle? Finely chop the garlic and chilies with a sharp knife, or pulse them briefly in a small food processor. Keep the mixture coarse rather than turning it into a smooth paste.
  • Avoid excess liquid: Ground chicken can release moisture as it cooks. Allow the liquid to evaporate before adding the basil so the chicken stays moist and flavorful without becoming watery.
  • Add the basil last: Turn off the heat before adding the basil. A quick toss in the hot chicken is enough to wilt the leaves while preserving their fragrance.
 
Make it yours
  • Adjust the heat: Use fewer chilies for a milder dish or add more if you enjoy extra spice.
  • Add deeper color: Add 1 teaspoon of dark soy sauce for a richer color and slightly different flavor.
  • Prepare your favorite rice: Plain jasmine rice works beautifully, or add a little butter for extra richness.
  • Cook the eggs your way: Keep the yolks soft or cook them longer if you prefer them fully set. Silicone egg rings are optional if you prefer a neatly rounded shape.
 
At the table
  • Serve the basil chicken alongside warm jasmine rice, topped with a freshly fried egg. 
  • For a little contrast, add a side of kimchi.
  • If you enjoy extra heat, drizzle a little chili garlic oil over the chicken or serve it on the side.

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Nutrition:

Calories: 588 kcal | Carbohydrates: 40 g | Protein: 38 g | Fat: 31 g | Saturated Fat: 7 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 17 g | Trans Fat: 0.1 g | Cholesterol: 294 mg | Sodium: 930 mg | Potassium: 1198 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 1374 IU | Vitamin C: 111 mg | Calcium: 82 mg | Iron: 4 mg
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