Pad Kra Pao (Thai Basil Chicken Stir-Fry)

A fiery, aromatic Thai street-food classic — ground chicken stir-fried at high heat with garlic, chilies, and a generous heap of fresh holy basil, finished with a savory-sweet oyster sauce glaze. Ready in under 20 minutes and absolutely addictive over steamed jasmine rice.

Ingredients

• 400 g ground chicken
• 1 cup fresh holy basil leaves (or Thai basil)
• 6 clove garlic cloves
• 4 pcs fresh red Thai bird's eye chilies
• 2 pcs shallots
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp soy sauce (light)
• 1 tsp dark soy sauce
• 1 tsp sugar
• 2 tbsp neutral oil (vegetable or canola)
• 2 pcs eggs
• 2 cup steamed jasmine rice
• 1 pinch white pepper

Instructions

1. Prepare the sauce: In a small bowl, combine the oyster sauce, fish sauce, light soy sauce, dark soy sauce, and sugar. Stir until the sugar dissolves. Set aside.
2. Prep the aromatics: Roughly chop the garlic, slice the shallots, and slice the chilies. Pick the holy basil leaves from the stems and set aside. Keep everything within arm's reach — this stir-fry moves fast.
3. Fry the eggs: Heat 1 tablespoon of oil in a small non-stick or cast-iron skillet over medium-high heat until shimmering. Crack in the eggs one at a time and fry until the whites are set and edges are lacy and crisp but the yolk is still runny, about 2–3 minutes. Season with a pinch of white pepper. Transfer to a plate and keep warm.
4. Stir-fry aromatics: In a large wok or wide skillet, heat the remaining 1 tablespoon of oil over the highest heat possible until it just begins to smoke. Add the garlic and chilies and stir-fry for 30 seconds until fragrant and lightly golden. Add the shallots and cook for another 30 seconds.
5. Cook the chicken: Add the ground chicken to the wok. Press it into the hot surface and let it sear undisturbed for 1 minute to develop color, then break it up with a spatula and stir-fry vigorously for 3–4 minutes until fully cooked through with no pink remaining.
6. Add the sauce: Pour the prepared sauce over the chicken. Toss everything together over high heat for 1–2 minutes until the sauce coats the meat evenly and caramelizes slightly around the edges.
7. Finish with basil: Remove the wok from the heat. Add the holy basil leaves all at once and fold them in quickly — the residual heat will wilt them beautifully in about 20–30 seconds. Taste and adjust seasoning with a little extra fish sauce or sugar if needed.
8. Serve immediately: Spoon the Thai basil chicken over steamed jasmine rice and top each portion with a crispy fried egg. Serve with extra sliced chilies and fish sauce on the side for those who want more heat.