Authentic Thai Pad Krapow Gai Recipe
Pad Krapow is a favourite among Thai office workers. It’s the perfect quick lunch and is the go-to food for so many Thais. When you can’t decide what you want for lunch, pad krapow gai is always the default choice. If you love spicy Thai dishes, you might also enjoy my Chicken Drunken Noodles recipe — another Thai street food classic. For more inspiration, browse my collection of easy Thai recipes with chicken.
In Thailand, it comes with plain jasmine rice and usually with either a crispy fried egg or omelette on top. The egg helps to counter the extreme spice, as pad krapow is a fiercely spicy dish!
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So What Does Pad Krapow Gai Mean (ผัดกะเพราไก่)?
In Thai, pad translates to stir-fried; krapow translates to basil; and gai translates to chicken. So pad krapow gai translates to stir-fried chicken with basil.
| English | English Translation | Thai (Script) |
|---|---|---|
| Pad | Stir-fried | ผัด |
| Krapow | Basil | กะเพรา |
| Gai | Chicken | ไก่ |
My Pad Krapow Gai Recipe
“Pad Krapow,” is a beloved Thai dish, and typically features either chicken or pork as the main protein component. The versatility of this dish is evident in how the meat can be presented in two distinct ways: in small, bite-sized pieces or finely ground into a flavourful mince. In many Thai households and restaurants, the recipe you’ll commonly encounter involves the use of minced chicken, making it a popular and accessible choice for both home cooks and diners.
When opting for minced chicken, you’re diving into a variation that is cherished for its ability to absorb the rich and aromatic flavours of the dish. The fine texture of the chicken mince ensures that every bite is a delightful burst of savoury goodness, as it readily soaks up the harmonious blend of seasonings and spices that define Thai cuisine.
I’ve included a lot of chillies in my recipe as it’s authentic and as I’m Thai, I like it spicy. If you can’t handle this heat level, just reduce the amount of chillies to a level you are comfortable with. If you’re curious just how fierce these little peppers are, I’ve compared Thai bird’s eye chillies against habaneros on the Scoville scale.
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Visual Guide
Pad Krapow Gai
Equipment
- 1 wok
- 1 Pestle and Mortar
Ingredients
- 4 cloves garlic
- 10 birds eye chillies Reduce if you don't like it spicy
- 1 red chilli
- 100 g Thai holy basil Use normal basil if you can't find Thai holy basil
- 300 g chicken breast
- 2 tbsp oyster sauce
- 1 tbsp seasong sauce
- 1 tbsp dark soy sauce
- 1/2 tbsp sugar
- 1 tbsp fish sauce
Instructions
- Pull the leaves from the basil plant
- Thinly slice the single red chilly
- Mince the chicken, either with a machine or with a knife
- Pound the garlic and birds eye chillies together using the pestle and mortar
- Heat the wok and add a small amount of cooking oil
- Add the chilli and garlic and stir-fry for a few seconds
- Add the chicken and stir-fry until it begins to change colour
- Add seasoning sauce
- Add dark soy sauce
- Add sugar
- Continue to stir-fry for another couple of minutes
- Add the red chilli
- Add the basil leaves
- Continue to stir-fry until the basil leaves have become soft
Video
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Why Pad Krapow Gai is Thailand’s Unofficial National Dish
Every country has a dish that defines its identity. For Thailand, it’s pad krapow gai—the go-to meal when nothing else comes to mind. Walk into any Thai office building at lunchtime and you’ll see rows of workers eating it from plastic containers.
This dish is beloved because it’s democratic: affordable (100–150 baht / $3–5), fast (10 minutes), customizable (adjust heat instantly), and satisfying. The combination of herbal basil, fiery chillies, and the cooling counterpoint of a fried egg creates a complete sensory experience in one plate. Unlike curries that require time and technique, pad krapow requires speed and high heat—skills any street vendor can master.
Regional variations exist (pad krapow moo pork version is equally popular), but the chicken version dominates Bangkok and central Thailand. In Isaan, you’ll find it with more intensity and fermented accents. The universality of this dish across regions and income levels is what makes it truly national.
Wok Technique Mastery: The Real Skill Behind Pad Krapow
The recipe looks simple—and it is—but execution separates mediocre pad krapow from craveable pad krapow. The bottleneck is wok technique, not ingredients.
Choosing the right meat matters more than you think: Chicken breast is lean but can dry out if overcooked. Chicken thigh is fattier and stays juicier—Thai cooks often prefer thigh but breast is more available. If using breast, grind it coarsely (not powdery) so it cooks in 2–3 minutes without drying. Pre-freeze your chicken for 30 minutes before mincing; it cuts cleaner and cooks more evenly.
Mise en place is non-negotiable: Have everything prepped and within arm’s reach before the wok touches heat. Once you add garlic and chilli, you have seconds before they burn. Your pounding of garlic/chilli happens before the wok goes on. Everything else—basil, red chilli, sauces—must be measured and ready.
The garlic-chilli foundation is critical: Pound them together until they form a paste (not just chopped). This releases aromatic oils. When the wok is screaming hot (you should see wisps of smoke), add just enough oil to coat the bottom. Add the paste immediately and don’t stir for 3–5 seconds—let it char slightly. This creates depth that raw garlic cannot achieve. You want the smell to be intense and slightly burnt, not fresh.
Chicken cooking sequence: After the paste has slightly charred, add chicken immediately. Break it up with your spoon as it hits the wok—you want small pieces, not clumps. Stir constantly for 2 minutes until it changes color (no longer pink). Don’t wait for it to brown; you’re looking for color change, not crisping at this stage.
Sauce addition order matters: The recipe says oyster sauce, seasoning sauce, dark soy sauce, sugar in sequence. Do not add them all at once. Add oyster sauce first (1 tbsp), stir for 10 seconds. Then seasoning sauce (1 tbsp), stir 10 seconds. Then dark soy sauce (1 tbsp). This staging creates layers of flavor rather than one muddled taste. The sugar (½ tbsp) balances saltiness without making it sweet—add last before the basil.
The basil moment: Cook the sauced chicken for another minute, then toss in basil leaves. Stop stirring aggressively—fold them gently with slow, lifting motions rather than rapid stirring. Overworking basil bruises it and releases bitterness. Cook until leaves are soft and slightly wilted (about 30 seconds). This is your signal the dish is done.
Total wok time should be 5 minutes max.** If it takes longer, your heat isn’t high enough or you’re stirring too much.
Serving & Pairing: How to Eat Pad Krapow Properly
Pad krapow gai never stands alone. Understanding how to serve and pair it reveals why it tastes the way it does.
The classic plate: Jasmine rice forms the base (½ cup cooked). The pad krapow mound sits off to the side. A fried egg (yolk runny) crowns the rice, or sits separately. This isn’t decoration—the runny yolk mixes with rice and sauce, creating a sauce for the rest of the bite.
Dipping sauces and condiments (essential): Three things always appear on the Thai table: - Fish sauce with chilli (nam pla prik): Fresh bird’s eye chillies sliced into fish sauce. Use it as a dipping sauce or drizzle. Adds extra umami and heat. - Lime wedges: Squeeze over everything to brighten and add acidity. - Sugar (optional but authentic): A small bowl of palm sugar or white sugar. Thais pinch a tiny amount and sprinkle on pad krapow for sweetness contrast—seems odd but works. - Pickled chillies or fresh chillies: For those who want more heat than already present.
Beverage pairing: Cold Thai iced tea (sweet condensed milk base) is traditional—the sweetness and creaminess offset the fiery heat. Beer works too (Singha, Chang, Leo) with their slight sweetness balancing spice. Avoid dry wine; the tannins clash with the heat.
How to eat it: Take a spoonful of rice, top with a bite of pad krapow, drizzle with fish sauce and lime, eat together. The rice absorbs sauce and cools the heat. Don’t eat pad krapow straight without rice—it’s intended as a complete bite ratio.
Ingredient Sourcing & Shopping Guide
The ingredients are specific. Here’s where to find them outside Thailand:
Thai holy basil: Available fresh at most Asian markets. Avoid Italian sweet basil—wrong flavor entirely. If fresh unavailable, frozen Thai holy basil works (thaw before using). Online: Amazon Fresh, specialty Asian grocers ship overnight. Cost: $2–4/bunch. Lasts 3–5 days in fridge wrapped in damp paper towels.
Bird’s eye chillies: Fresh or frozen at Asian markets. Fresh: small red or green peppers, thumb-sized. Quality check: firm, unblemished skin. Frozen: equally good (they thaw into the dish). Cost: $1–2 per small container. Substitute only if desperate: Thai chilli flakes (use 1 tsp flakes per 3 fresh chillies) or serrano peppers (hotter, different flavor).
Seasoning sauce (si-iw yod): This is the wild card. It’s a commercial Thai seasoning liquid—different from fish sauce or soy sauce. Brands: Maggi (yellow bottle), or Thai brands (Megachef, Kuhlin). Found in Asian markets in the sauces aisle. Cost: $1–3. If unavailable: use equal parts soy sauce + fish sauce as substitute (not identical but functional).
Oyster sauce & dark soy sauce: Both available at any supermarket in the Asian aisle. Brands: Lee Kum Kee is reliable. Cost: $2–3 each, last months.
Fish sauce: See our guide to Squid fish sauce sourcing. Essential and non-negotiable.
Wok: If you don’t own one, a large stainless steel skillet works in a pinch (less surface area = less control). A 14-inch carbon steel wok costs $20–40 and lasts a lifetime.
FAQ
What Is Thai Holy Basil, and Can I Use Regular Basil as a Substitute?
Thai holy basil (Ocimum sanctum) has a distinct peppery and slightly spicy flavour. While you can substitute regular sweet basil or Italian basil in a pinch, it won’t replicate the authentic flavour of pad grapow gai. Thai holy basil is preferred for an authentic taste.
Can I Adjust the Level of Spiciness in Pad Grapow Gai?
Yes, you can adjust the spiciness to your preference by adding more or fewer Thai bird’s eye chillies. Remove the seeds for less heat, or omit them altogether if you prefer a milder dish.
Is Pad Grapow Gai a Healthy Dish?
Pad grapow gai can be a relatively healthy dish, especially if you use lean ground chicken and moderate amounts of oil and sauce. However, the final nutritional content can vary depending on the recipe and cooking method.
Can I Make Pad Grapow Gai with Other Proteins or Tofu?
Yes, you can make pad grapow with various proteins, including pork (pad grapow moo), beef (pad grapow neua), shrimp (pad grapow goong), or tofu (pad grapow tofu). Adjust the cooking time accordingly based on your choice of protein or tofu.
What Is the Best Way to Store Leftover Pad Grapow Gai?
Store leftover pad grapow gai in an airtight container in the refrigerator. It can typically be kept for up to 2-3 days. Reheat it in a pan or microwave before serving.
Can I Make a Vegetarian or Vegan Version of Pad Grapow Gai?
Yes, you can make a vegetarian or vegan version by using plant-based ground meat or tofu and substituting fish sauce with a vegan fish sauce alternative or soy sauce. Ensure all other ingredients are vegan-friendly, and you can enjoy a delicious vegan pad grapow gai.
How Many Calories Are in Pad Krapow Gai?
A typical serving without rice contains around 280–320 calories, with approximately 30g of protein and 8–10g of fat. The crispy fried egg served on top adds roughly 90 calories. The full meal with jasmine rice is approximately 550–600 calories — making pad krapow one of the leaner Thai dishes compared to coconut-milk curries like green or massaman.
Is Pad Krapow Gai Gluten Free?
Traditional pad krapow gai is not gluten free — dark soy sauce and oyster sauce both contain wheat. To make a gluten-free version, swap the dark soy sauce for tamari and use a certified gluten-free oyster sauce. Fish sauce is naturally gluten free, but check seasoning sauce labels as these vary by brand.
