Pad Kra Pao Gai Recipe – Thailand’s Fiery Holy Basil Chicken

Difficulty:

2/5

Serves:

2 PEOPLE

Prep Time:

4 minutes

Skip to recipe

Pad Kra Pao Gai – Holy Basil Chicken- Thailand

Pad Kra Pao Gai Recipe – Holy Basil Chicken (Thailand)

Quick, spicy, and incredibly satisfying, Pad Kra Pao Gai—Thai Holy Basil Chicken—is the ultimate street food recipe for busy cooks who crave bold flavor. Featured on Global Street Eats with Chef Devan Rajkumar, this dish captures the soul of Thai wok cookery: sizzling aromatics, savory-sweet sauce, and peppery holy basil all married in minutes.

The Inspiration

In the buzzing streets of Bangkok, the scent of Pad Kra Pao Gai is unmistakable. Every curbside wok tells its own story—garlic and chili hitting hot oil, a rush of steam, and the rhythmic clatter of spatulas as cooks turn out plate after plate of Thailand’s most beloved one-dish meal. Served over jasmine rice and often crowned with a fried egg, this dish is fast, fiery, and deeply aromatic—food that feels alive.

For Global Street Eats, Devan Rajkumar brings that same rhythm and energy into the kitchen. His version pays homage to Thai street vendors who transform humble ingredients into bold, unforgettable meals. He keeps it authentic with holy basil, a key ingredient known for its spicy, clove-like aroma, while balancing flavor through the timeless Thai trifecta—salt, heat, and sweetness.

Ingredients

For the Sauce:

2 tbsp (29.6ml) dark soy sauce
1 tsp (4.9ml) oyster sauce
2 tbsp (29.6ml) fish sauce
1 tsp (4.9ml) granulated sugar
2 tbsp (29.6ml) water

For the Stir Fry:

7 oz (225 g) boneless skinless chicken thighs, cut into 1 inch pieces
1 scallion, thinly sliced
1 cup (240ml) packed Holy Basil leaves (substitute Thai basil if not available)
2 cloves garlic, thinly sliced
1 Thai chili, chopped fine
1 ½ tbsp (22.2ml) neutral oil such as vegetable or peanut

To Serve:

Cooked jasmine rice

Method

Stir together the sauce ingredients in a small bowl.
Add oil to a wok or large skillet over high heat. Add the garlic and chili and stir for 10 seconds.
Add the chicken and scallions and stir, cooking, for about 2 minutes or until the chicken is cooked.
Pour in the sauce and stir for 1 minute, or until the sauce is glossy.
Toss in the basil leaves, stir to combine, and serve with jasmine rice.

Serving Suggestions

Serve Pad Kra Pao Gai piled high over fluffy jasmine rice, with a fried egg (kai dao) on top for a true street-food finish. The crisp-edged egg contrasts perfectly with the saucy chicken beneath it. For a side, add sliced cucumbers or a small dish of extra fish sauce with chopped chilies—called prik nam pla—for more heat.

This dish pairs wonderfully with Thai iced tea or beer to balance its spice. It’s ideal for quick weeknight dinners or as a centerpiece for a Southeast Asian–inspired meal. Just like in Thailand, it’s best eaten immediately, while it’s hot, fragrant, and slightly smoky from the wok.

Final Thoughts

This Pad Kra Pao Gai recipe from Global Street Eats and Chef Devan Rajkumar offers an authentic taste of Thai street food in under 20 minutes. It captures everything great about eating in Thailand—intense aroma, quick technique, and bold, balanced flavor.

From sizzling garlic to fragrant basil, every detail in this dish shines because of its simplicity and speed. Whether you’re seeking weeknight inspiration or craving global flavor, this holy basil chicken is proof that Thailand’s most famous street foods are built to dazzle with minimal effort.

Find more recipes from Global Street Eats here!