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Quick Thai Basil Chicken Pad Krapow Recipe Easy One-Pan Dinner

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A quick and flavorful Thai basil chicken Pad Krapow recipe that comes together in under 20 minutes using simple ingredients and one pan. Perfect for busy weeknights, this dish offers a spicy, savory, and aromatic meal with minimal cleanup.

Ingredients

Scale
  • 1 pound ground chicken (lean or regular)
  • 1 cup packed fresh Thai basil leaves (substitute with holy basil or sweet basil if unavailable)
  • 4 cloves garlic, minced
  • 2–3 fresh red Thai chilies, finely chopped (adjust for heat preference; serrano or jalapeño can work too)
  • 1 small shallot, finely diced
  • 2 tablespoons vegetable oil (or any neutral oil with a high smoke point)
  • 2 tablespoons soy sauce (preferably low-sodium)
  • 1 tablespoon oyster sauce (can substitute with vegetarian mushroom oyster sauce)
  • 1 teaspoon fish sauce (omit or replace with soy sauce for vegetarian adaptation)
  • 1 teaspoon brown sugar
  • 1/4 teaspoon white pepper
  • Optional: 1 fried egg per serving

Instructions

  1. Mince the garlic, finely chop the red chilies (remove seeds if you prefer less heat), and dice the shallot. Rinse and dry the Thai basil leaves and set aside. (About 5 minutes)
  2. Place a large non-stick skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil. Let it get hot but not smoking.
  3. Add the minced garlic, chilies, and shallot to the pan. Stir constantly for about 1-2 minutes until fragrant and slightly golden, being careful not to burn the garlic.
  4. Add the ground chicken to the pan, breaking it up with your spoon. Spread it out and let it brown without stirring too much for the first 2 minutes to get a nice caramelization. Then stir to cook evenly until no longer pink, about 5-6 minutes.
  5. Lower the heat to medium, then stir in soy sauce, oyster sauce, fish sauce, brown sugar, and white pepper. Mix well to coat the chicken evenly. Taste and adjust seasoning as needed.
  6. Turn off the heat and toss in the fresh Thai basil leaves. Stir quickly until wilted but still vibrant green, about 30 seconds.
  7. Optional: In a separate small pan, fry eggs sunny-side-up with crispy edges while the chicken finishes. Serve the chicken over steamed jasmine rice topped with the fried egg.

Notes

Do not overcrowd the pan to avoid steaming the chicken. Let the chicken brown undisturbed for a couple of minutes for better texture. Add basil at the end to preserve its bright aroma and flavor. Adjust soy and fish sauce gradually to control saltiness. For vegetarian or vegan versions, substitute ground chicken with crumbled firm tofu and fish sauce with soy sauce or tamari.

Nutrition

Keywords: Thai basil chicken, Pad Krapow, quick dinner, one-pan meal, spicy chicken, Thai recipe, weeknight dinner

Find it online: https://rowanrecipes.com/quick-thai-basil-chicken-pad-krapow-recipe-easy-one-pan-dinner/