Quick Thai Basil Chicken Pad Kra Pao Recipe with Crispy Fried Egg Easy and Authentic
A quick and authentic Thai basil chicken stir-fry topped with a crispy fried egg, ready in about 25 minutes. This flavorful dish balances spicy, savory, and herbaceous notes for a satisfying meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Thai
Ingredients
Scale
- 1 pound ground chicken (lean but juicy works best)
- 1 cup packed fresh Thai basil leaves
- 4 large garlic cloves, minced
- 2–3 bird’s eye chilies, finely chopped (adjust to taste)
- 2 tablespoons vegetable oil
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon white sugar
- Cooked jasmine rice (for serving)
- 4 large eggs
Instructions
- Prepare your ingredients: mince garlic, chop bird’s eye chilies, rinse and pat dry Thai basil leaves, and crack eggs into a bowl for frying later. (Prep time: 5 minutes)
- Cook jasmine rice according to package instructions so it’s ready when the stir-fry is done. (Cook time: 15-20 minutes)
- Make the sauce by mixing light soy sauce, oyster sauce, fish sauce, and white sugar in a small bowl until sugar dissolves. Set aside.
- Heat 2 tablespoons vegetable oil over medium-high heat in a wok or large skillet. Add minced garlic and chopped chilies, stirring constantly until fragrant and just starting to brown (about 30 seconds to 1 minute). Avoid burning the garlic.
- Add ground chicken to the pan, breaking it up with a spatula. Stir-fry until cooked through and starting to brown in spots, about 5-7 minutes. Add a splash of oil or water if pan gets dry.
- Pour the sauce mixture over the chicken and stir to coat evenly. Cook for another 1-2 minutes until the sauce thickens slightly and caramelizes around the meat.
- Remove pan from heat and toss in fresh Thai basil leaves. Stir until just wilted and fragrant, about 30 seconds.
- In a separate frying pan, heat 1 tablespoon vegetable oil over medium-high heat. Crack eggs one at a time and fry until edges are crispy and golden but yolks remain runny, about 2-3 minutes. Season with a pinch of salt.
- Serve the saucy basil chicken over steamed jasmine rice and top each plate with a crispy fried egg.
Notes
If chilies are too hot, reduce amount or remove seeds before chopping. Use enough oil when frying eggs to get crispy edges. Avoid burning garlic to prevent bitterness. For gluten-free, substitute soy sauce with tamari. Ground turkey or pork can be used instead of chicken. Vegetarian versions can use plant-based ground meat and soy or tamari sauce instead of fish sauce.
Nutrition
- Serving Size: 1 serving with rice
- Calories: 475
- Sugar: 3
- Sodium: 700
- Fat: 17
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 2
- Protein: 38
Keywords: Thai basil chicken, Pad Kra Pao, Thai stir-fry, crispy fried egg, quick Thai recipe, authentic Thai food, spicy chicken, basil chicken