Pad krapow gai is what Thai cooks make when there's no time to think about dinner: ground chicken seared hard in a hot pan, bound in a quick fish sauce and soy sauce mixture, and finished with a fistful of basil wilted in at the last second. The chilies and garlic go in early so they perfume the oil; the basil goes in last so it stays bright rather than turning to sludge. A fried egg with a runny yolk on top is standard, not optional — it becomes the sauce.

Thai Basil Chicken (Pad Krapow Gai)

Scale

Method

Heat the oil in a large skillet or wok over high heat until it shimmers.
1 min
Add the garlic, chilies and shallots, and stir-fry until fragrant, about 30 seconds — keep it moving so the garlic doesn't scorch.
1 min
Add the ground chicken, breaking it up with a spoon, and cook until no longer pink and a thermometer reads 165°F (74°C), about 5 minutes — press it into the hot pan so it sears rather than steams.
5 min
Pour in the fish sauce, soy sauce, oyster sauce and sugar, and stir to coat the chicken evenly.
1 min
Cook, stirring occasionally, until the liquid reduces and clings to the meat rather than pooling in the pan.
3 min
Remove from heat and stir in the basil leaves until just wilted from the residual heat.
1 min
Transfer the chicken to a plate, wipe out the skillet, and fry the eggs sunny-side up over medium heat until the whites are fully set and the yolks are still runny.
4 min
Spoon the basil chicken over bowls of warm rice and top each with a fried egg.

Substitutions

Ground chicken — Ground pork or ground turkey, cooked the same way.
Thai bird's eye chilies — Serrano or jalapeño, sliced thin. Milder, but still gives real heat.
Thai basil — Sweet Italian basil, stirred in off the heat. It loses the anise note but keeps the dish recognizable.

Storing leftovers

Keeps three days in the fridge in a sealed container, without the egg. Reheat the chicken in a skillet over medium heat until hot throughout, and fry a fresh egg for each portion rather than reheating a cooked one.

Questions

What is holy basil, and do I need it?

Holy basil (bai kra pao) has a peppery, almost clove-like bite that gives the dish its name, but it's hard to find outside Thai grocers. Thai basil is the easier substitute and still tastes right.

Can I make it less spicy?

Use one chili instead of three, or leave them whole instead of slicing so they flavor the dish without breaking open.

Is this the same as Pad Thai?

No. Pad Thai is a stir-fried noodle dish. This is stir-fried ground meat served over plain rice, sharper and more savory than sweet.

Can I use chicken breast instead of ground chicken?

Pulse boneless breast in a food processor in short bursts until coarsely chopped, or chop it fine by hand. Pre-ground meat packs tighter and is less likely to turn stringy in the pan.