In this Thai basil chicken recipe, you’ll learn to cook an authentic Thai street version of the dish.

Thai basil chicken, better known in Thai as pad kra pao gai (ผัดกระเพราไก่ pad ka prao gai), is a contender for the most popular, and the most beloved Thai street food dish of all time.

You know sometimes when you go to a restaurant and you have no idea what to order, or even what you want to eat?

When that happens in Thailand, pad kra pao gai (ผัดกระเพราไก่, with chicken), or any type of meat stir fried with Thai holy basil, is a dish that comes to the rescue!

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Thai basil chicken recipe
A classic plate of Thai pad kra pao gai (ผัดกระเพราไก่)

Ingredients you’ll need

For the fried egg (optional, but I think it’s mandatory)

  • 1 egg
  • 2 tablespoons of oil for frying

For the basil chicken

  • 1 chicken breast (or any other cut of boneless chicken, about 200 grams)
  • 5 cloves of garlic
  • 4 – 10 Thai chilies – when you fry the chilies, they aren’t as spicy
  • 1 tablespoon oil for frying
  • 1 teaspoon of oyster sauce
  • 1/2 teaspoon light soy sauce
  • 1 splash of dark sweet soy sauce (you can use Indonesian kecap manis)
  • 1/2 teaspoon sugar
  • 1 handful of Thai holy basil leaves (really try to get holy basil)

You can make your pad see ew with chicken, pork, squid, shrimp, or even tofu, but this time I’ll be making this Thai basil recipes with chicken. However, feel free to substitute chicken with whatever meat you want.

Note: To see the exact steps for making this Thai basil chicken recipe, scroll down below to the recipe box, or keep reading for more of an explanation of this amazing Thai dish and an in-depth look into some of the ingredients.

How to make Thai basil chicken
Thai holy basil (ใบกะเพรา)

Let’s quickly talk about Thai basil…

There are three main types of basil used in Thai cooking: Thai sweet basil (ใบโหระพา bai horapa – this one is often just referred to as Thai basil), lemon basil (ใบแมงลัก bai maenglak), and holy basil (ใบกะเพรา bai kra prao).

This Thai basil chicken recipes uses holy basil (ใบกะเพรา).

But, can I use Thai sweet basil for this recipe?

Unfortunately it can be challenging to find holy basil outside of Thailand, and I’ve found that Thai restaurants in the United States often substitute Thai sweet basil for Thai holy basil and call it basil chicken.

However, sweet basil doesn’t have the vibrant peppery flavor that holy basil has, and so to get this dish to taste the way it tastes in Thailand, you really can’t substitute another type of basil for holy basil.

But if you simply cannot find holy basil (you could grow some yourself) and can only find Thai sweet basil, you can still make this recipe, and though it won’t have that peppery flavor, it will still probably taste good.

For a little reassurance, on my latest visit to the United States, one day at the Asian supermarket I came across a big box of holy basil, I think grown in California – so it can be found in the US.

authentic Thai recipes
Can you see all the oils from the garlic and chilies?

Another way you can really elevate the flavor of this Thai basil chicken recipe is by using a mortar and pestle to hand grind your garlic and chilies. A garlic press would also do the job well.

Unlike mincing, grinding really releases all the juices and oils of the chilies and garlic and it brings out an extra depth of flavor, which in return makes the entire dish of chicken basil more vibrant, garlicky and spicy.

You don’t need to crush the garlic and chilies down to a curry paste, but you’re just looking for just a coarse crush, like in the photo above.

But no worries if you don’t have a mortar and pestle, mincing is still adequate.

cooking Thai food
Let’s starting cooking!

Before getting started on this Thai basil chicken recipe, often my very first step is to begin by cooking a pot of rice. That way it’s finished and freshly cooked as soon as the chicken and egg are ready.

The first step is to fry the egg. Thai fried eggs are more like deep fried eggs, cooked in lots of oil. The extra oil gives them a lovely crispiness on the outside edges, and they taste so incredibly good mixed with the rice and chicken.

After the egg is finished cooking, lay it aside and get started cooking the chicken.

Finally, just like all of my Thai recipes, the ingredients listed (and the quantities) are a guide – it’s what I used – but use it loosely as a guide. Thai food is made to taste the way you want it to.

(If you can’t see the video, watch it here: http://www.youtube.com/watch?v=OV5fQ6EHFyk)

Thai basil chicken recipe

Time: About 30 minutes or less
Recipe size: 1 plate meal, and to be honest, it tastes best when cooked in a single portion. You could multiply this recipe a few times to make enough for a few people at once, or you could make individual portions.
Utensils: wok, frying pan
Flavors: Salty stir fry, complete meal deal, fragrant from the chilies, garlic, and holy basil
Eat it with: Pad kra pao gai (ผัดกระเพราไก่) is normally eaten on top of a pile of plain steamed jasmine rice with a fried egg on the side.


4.9 from 52 reviews
Thai basil chicken recipe (pad kra pao gai ผัดกระเพราไก่)
 
Prep time
Cook time
Total time
 
This Thai basil chicken recipe (pad kra pao gai ผัดกระเพราไก่) is a true classic. It's one of the most popular Thai street food dishes. The chicken is stir fried with Thai holy basil, and served on top of rice with a fried egg on the side.
Author:
Recipe type: Stir fry
Cuisine: Thai food
Serves: 1
Ingredients
For the egg
  • 1 egg
  • 2 tablespoons of oil for frying
Basil chicken
  • 1 chicken breast (or any other cut of boneless chicken, about 200 grams)
  • 5 cloves of garlic
  • 4 Thai chilies
  • 1 tablespoon oil for frying
  • 1 teaspoon of oyster sauce
  • ½ teaspoon light soy sauce
  • 1 splash of dark soy sauce
  • ½ teaspoon sugar
  • 1 handful of Thai holy basil leaves
Instructions
First, fry the egg
  1. Heat about 2 tablespoons of vegetable oil in a wok or frying pan on high-medium heat.
  2. When the oil is hot and sizzling, drop in the egg. Let it sizzle and bubble up, and at the same time, splash some of the hot oil onto the top of the egg (don't flip the egg, unless you really want to).
  3. After the egg looks about right to your cooked likeness (I like mine runny), take it out, drain the excess oil, and put it on a plate for later.
Basil chicken
  1. Cut the chicken into small bite sized pieces.
  2. Rinse and peel the garlic and chilies, and pound them in a mortar and pestle (alternatively you can just mince them with a knife). They don't need to be super fine, you just want to bring out the oils and flavors from the garlic and chilies.
  3. Pluck a good sized handful of holy basil leaves off the stems.
  4. Now it's time to start cooking. Heat your wok on high heat, and add about 1 tablespoon of oil to the pan.
  5. When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds or so until they get really fragrant, but don't let them burn or get too dry.
  6. Toss in your chicken. Keep stir frying continuously. At this stage you want to continue to stir and cook your chicken until it's just about fully cooked all the way through (depending on the size pieces of chicken and how hot your fire is, it should take about 2 - 3 minutes). If it starts to get dry, add just a tiny splash of water.
  7. Add 1 teaspoon of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and finally a splash of dark soy sauce. Keep stir frying for about another 30 seconds.
  8. Grab a handful of holy basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat (if you're using an electric stove, you'll want to remove the pan from the burner). The holy basil really only needs to cook for about 5 seconds, and it will continue to wilt and cook from the existing heat of the chicken. This step is important because if you cook the basil for too long, it loses some of its glorious flavor and gets slightly chewy.
Notes
Make sure your rice is cooked and ready to be served before you start cooking... believe me on this one, because there's nothing more disappointing than finishing a pan of pad kra pao gai (ผัดกระเพราไก่) only to realize your rice isn't cooked yet!

Remember that the ingredients listed here are just a guide - they are the amounts I used - but you should really taste test all the Thai food you cook, and make it according to the way you like it!

Dish out a plate of freshly steamed jasmine rice, scoop the hot Thai basil chicken (pad kra pao gai ผัดกระเพราไก่) onto one side of your rice, and nestle your fried egg on the other side of the plate.

And there you have one of the most widely loved Thai street food dishes in Thailand.

Try this recipe out, let me know if you have any questions or comments below, and if you enjoyed this recipes, I would really appreciate it if you would share this with a friend you know who loves Thai food as well – thank you!

Exclusive Bonus: Click the button below to download your Free PDF copy of this recipe (it’s easy to read and easy to print!)

Send it to me!



324 comments. I'd love to hear from you!

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  • David Wright

    3 months ago

    Great! Best thai stir fry I’ve made at home. Others have always been lacking.

  • Don Joo

    3 months ago

    This was great!

  • Sherryl

    3 months ago

    So flavorful and easy to make! My husband told me this is the best dish he’s tasted in months :)

  • Michelle White

    3 months ago

    Love this recipe – it never fails to deliver and the flavours are amazing, thank you for sharing with us

  • Paul

    4 months ago

    I also would use ground chicken.

  • Paul

    4 months ago

    I would add 2 or 3 teaspoons of Thai or Asian fish sauce.

  • Kishor das

    4 months ago

    All food nice

  • Dan

    5 months ago

    Hi, thanks for sharing this. I found it really simple to make and totally delicious! Thanks again.

  • Adam

    5 months ago

    HELP!!!!
    I’ve cooked this recipe several times in varying portion sizes and despite my efforts and following the instructions to a T, I am not getting desirable results.
    The chicken is never the color as pictured and the taste is rather bland. I end up adding chilli paste just to make it edible really, which is driving me nuts as I see so many favorable reviews.
    Any advice would be appreciated.

  • Linus Eklind

    5 months ago

    Very nice. I use about 1 tablespoon of everything instead of a teaspoon.. otherwise I find it to be a bit tame.
    I also add Thai red onion. Delicious!

  • Jean flanagan

    5 months ago

    Did it to the recipe absolutely beautiful, can’t get enough of it

  • kenniceangle

    5 months ago

    chicken chilli is my favorite and i love the one we get in restaurants. you recipe looks just like that. i am going to try this on sunday. thanks.

  • anjanette rounsaville

    5 months ago

    Made it loved it will make it again.

  • Judi

    5 months ago

    Can I please pin on Pinterest? We love this one

  • John Rowlands

    6 months ago

    I too could live on this stuff. WOW talk about good!!!!!

  • Karen

    6 months ago

    Just tried this last night. I did not have Thai chilis or dark soy sauce. I just used regular low sodium soy, oyster sauce, and Sambal Oelek fresh ground chili paste, regular basil from my garden, lots of crushed garlic, Siracha sauce, and a bit of sugar. I also added red bell pepper, green onion, and green beans. I eyeballed the measurements. And it turned out pretty good! Tasted very similar to Pad Prik King. I was surprised by how simple it was. I would definitely make this again. Next time I would add a bit more sugar.

  • Dan

    6 months ago

    I Would’ve paid for my dish, it was so easy and tasty… the best homemade food ‘gasm’ I’ve had in a longtime!

  • Reese

    7 months ago

    Holy Thai Basil, this was Aroy!!!

  • Charlotte

    7 months ago

    Just made this for the first time and it was so good plus was really easy to make. I can’t eat garlic so had to leave that out but the flavours were still great

  • steve joybs

    7 months ago

    You didn’t mince the chicken? This recipe isn’t authentic

  • Indian Thai Lover

    8 months ago

    Is it ok to use a pre-ground Chili Paste with Sweet Basil Leaves (the one in a green bottle)?
    If yes, then how many tablespoons for this recipe?
    Would really appreciate a response.

    Thank you.

    • Karen

      6 months ago

      I used Sambal Oelek ground fresh chili paste, since I could only find Mexican chilis at the local supermarket. It turned out really good! I made a larger amount and added a lot of veggies, and I think I put in about 4 teaspoons. But with the ground chili paste you can adjust it according to how hot you like it. I’d put in a few teaspoons when cooking it. If you like it hotter, you can always spoon some more in after you cook it.

  • Alvino

    8 months ago

    I dont know thai holy basil. But in Indonesia as I know, basil we called Daun Kemangi. Or someone who knows more about basik in Indonesia please kindly tell me..

  • Linda Dearth

    8 months ago

    Your Thai chicken basil recipe was excellent! The flavors were just right!

  • Kolju

    8 months ago

    Simple, easy and quick…. looks delicious!
    Must try this!

  • Tumi

    8 months ago

    Thank you for the recipe! I followed everything except that I used chicken drumsticks meat instead of chicken breast, and it is yummy! It is a great suggestion to mince the garlic and chilli. Thanks again!

  • chillibibi

    9 months ago

    Is thai holy basil the same as purple basil, what I call tulsi?

  • Ginger

    9 months ago

    Gratitude to you and your Thai family for all the beautiful recipes. I recently had param chicken in a restaurant and would like to be albe to make it at home. Can you present that recipe here?? Thanks again!

    • Mark Wiens

      9 months ago

      Thank you very much Ginger, will try to look that up!

  • patricia anastasi

    9 months ago

    Thanks so much for the recipe. I tried it minus the holy basil! but it still tasted great!

  • patricia anastasi

    9 months ago

    Thanks so much for the recipe. I tried it minus the holy basil! but it still tasted great! I tried to send you a message on the contact me site but couldnt.
    I would love to get hold of an authentic red curry paste recipe. I bought the lonely planet book ‘THAILAND’ from the Source. Which you published with Austin Bush. In it it calls for red curry paste but no recipe for same. If you have it and dont mind sharing please.

  • Teresita

    9 months ago

    Can I pre cook the chicken except for the fresh basil?

  • Adrian

    9 months ago

    Dear Mark,
    Thanks for that awesome recipe. I live in Vienna, Austria, and there is a small Thai eatery where I am used to eating it. Now I’ll be able to reproduce it. Thanks and keep up the good work!
    Cheers, Adrian

  • Sam Waris

    9 months ago

    Simply amazing.

  • Julian

    9 months ago

    I totally make a B-line for this dish whenever I am in Thailand…I always ask them to make it Thai style and it blows your head off…. but it is sooooo good! I will give this a bash at home!
    I have been watching your food travels on youtube as well… keep up the good work! :-)

  • Rimmy

    10 months ago

    This was absolutely delicious and incredibly easy! Looking forward to trying out more of your recipes. Thank you so much!!

    • Mark Wiens

      10 months ago

      Thanks Rimmy, awesome to hear that is turned out so well!

  • Lydia

    10 months ago

    Man, you are sick!!! I had your Thai fried rice today (used chicken) and ( forgot to buy Thai chillies so subbed some red curry paste about 1 minute before adding the rice). The fried rice was AMAZING!!! Felt like it was what I ordered from Bangkok Cuisine in Forest Hills Queens. I’ve had A LOT of Thai food. Your recipe is a 10! Loooovvvvveeed it. Husband LOVED it!!!
    Thanks so much for sharing it.

  • Sarah

    10 months ago

    Hey Mark

    Im going Bangkok in June, please tell me where can I eat Pad Kwetio? (Not sure about the spelling lol)

    Thanks!

    S.

  • Alleena

    10 months ago

    Hey Mark I’ve been following your videos for over 2 years now and am super excited about eatingthaifood. Keep up the great work. Absolutely love all the authentic recipes you’re making. Simple and so tasty I can taste it through the laptop! Your wife, mum in law and baby are gems and keeps your work so real. Would love it if you can advise us where to purchase cookware in Thailand (BKK preferably) should we visit.

  • sowmyashree shetty

    10 months ago

    So simple…This kind of puts a stop to my search of this recipe. I’m going to combine it with Chinese style Hakka noodles!!

    • Mark Wiens

      10 months ago

      Awesome to hear that, that sounds like it will work well together. Enjoy!

  • Aradhna

    10 months ago

    Excellent!! Best thai basil chicken recipe ever and I have tried at least 20! I doubled the sauce ingredients and used 3 chilies only. I am level 2 spice at a thai restaurant and that worked well for my palate. Enjoy!!

  • charanya

    10 months ago

    Absolutely loved this recipe… love watching your videos n trying interesting thai food as it’s catching up in india

  • chef-library.com (Chris)

    11 months ago

    Awesome dish Mark, looking forward to the real deal in Bangkok soon!

  • Matt

    11 months ago

    I LOVE THIS DISH BUT WITH MINCED PORK.

    • Mark Wiens

      11 months ago

      Hey Matt, awesome to hear that, minced pork goes so well with this dish!

  • Laura

    11 months ago

    Restaurant quality and it was done in 30 minutes!!! I am in LOVE! Can’t wait to impress guests with my “skills”! They don’t need to know it was this easy! Wonderful meal. Thank you!!

    • Mark Wiens

      11 months ago

      Awesome to hear that Laura, glad you enjoyed it!

  • Belen

    11 months ago

    Right down my alley… can’t wait to try it!

    • Mark Wiens

      11 months ago

      Great to hear that Belen, hope you enjoy it!

  • marvin Rubenstein

    11 months ago

    THANKS, always have enjoyed your style of cooking

  • dr maila

    12 months ago

    Like it yooooo

  • Sven

    12 months ago

    Great dish Mark, all the best from Belgium

  • Ryan Richard

    12 months ago

    Hi Mark!! Big fan of yours as I lived in Thailand as well and fell in love with the food there!! I also enjoy watching all your vids on youtube. I’ve followed a few of your recipes which turned out great! Do you have many Issan recipes?? Have you ever thought of taking a trip up there to taste some of the local favorites?? Maybe somewhere near Ubon Ratchathani! I think that would be really interesting and I would love to try some of the local recipes (the true Thai food in my opinion)…..

    • Mark Wiens

      12 months ago

      Hey Ryan, great to hear from you, thank you very much. I have all the recipes on this page here https://www.eatingthaifood.com/thai-recipes/. I haven’t covered too many Isaan recipes yet, but I plan to do more. I’m planning to do more traveling (and eating) around Thailand soon!

  • Donna Thomson

    1 year ago

    Cooked the Thai basil chicken, Sat night was a hit with everyone, turned out very well and yes I had egg. Also cooked your recipe on satay sauce, was a winner also. Thanks

    • Mark Wiens

      12 months ago

      Hey Donna, awesome to hear that and thank you for sharing. Glad you enjoyed it!

    • Mark Wiens

      12 months ago

      Hey Donna, that’s great to hear, glad you all enjoyed it!

  • Jay

    1 year ago

    Lived in Thailand for a year and always loved this dish closest I’ve found to the mainland recipe thank you :)

  • kei

    1 year ago

    i miss that padkapao. thanks for the recipe. ill be giving a try tonight.

  • Clare

    1 year ago

    Will also be making your version of this, a favourite dish.

  • Richard

    1 year ago

    Seriously delicious! I subbed fresh Vietnamese mint and standard basil in place of the holy basil (didn’t have any). Thanks from New Zealand!

  • Mimi Lee

    1 year ago

    I love you show, me and my husband meet you and your wife, and your mother at Asian grocery store. at (Arizona) and your all recipe are so good, I try to cook your dish Wow! yummy. good work.

    • Mark Wiens

      1 year ago

      Hi Mimi, thank you very much, it was great to meet you in Arizona!

  • Kira P

    1 year ago

    Love this recipe. Made it with a bunch of veggies – its tastes so amazing! Better than my favourite Thai place. And surprisingly straightforward. Thank you so much!

    • Mark Wiens

      1 year ago

      Hi Kira, that’s great news, glad you like it!

  • Tobias Hennig

    1 year ago

    Hi Mark
    I’m Tobi . A chef from Cologne / Germany .
    I travel a lot and I’m really happy about your blog .
    I tried many spots from Bangkok – krabi – lampang – ……….
    You are really good in what you do
    THANK YOU !!!!!

    Now I’m back in Bangkok again
    On Sunday I will go to Krabi / Lanta
    What dou you think about
    David Thompson- RESTAURANT?
    NEHM,….please tell me your personal opinion..,,.

    I want to go there
    When I come back -02/11
    Perhaps you and your wife want to join me ?
    Or we check out together the new soei – I was yesterday /it was great .
    All the best Tobi

    • Mark Wiens

      1 year ago

      Hi Tobi, good to hear from you, thanks for your kind words. Glad you were able to eat at the new location of Soei. I have actually never been to Nahm, so I’m not sure how it is. Thanks for the invitation, I’m not sure if we’ll be able to join you as my wife and I have some plans, but will let you know.

  • Carl

    1 year ago

    Hi Mark!

    Just discovered this recipe as another dish to prepare for the family tonight! Thx for all the inspiration and your efforts to travel for food!

    Huge thumbs up!!!

    • Mark Wiens

      1 year ago

      Hey Carl, you’re welcome, I’m so happy to hear this. Enjoy the cooking and the food!

  • yeni

    1 year ago

    dear mark
    i m a 80 yrs old thai living in australia n hongkong. often cook for my family n friends. thank u so mush for yr delicious n precise recipes n books. i like to encourage u to keep on doing this n wish u every success in what u r doing.plese don’t reply to me as i m a very bad correspondent. thank u again

  • Tarey Beckwith

    1 year ago

    Looks yummy, but do you have just the recipe for your thai basil sauce? ?

  • andrew allan

    1 year ago

    please send updates as and when

  • Kriti

    1 year ago

    Hi in your recipe for pad see ew what brand of dark soy sauce and light soy sauce you recommend? I could see in the picture you have healthy boy and golden dragon ( isn’t this the ‘seasoning sauce) – however wasn’t clear which is light which is dark soy?

  • Jennette Lobban

    1 year ago

    Ah! My husband and I just devoured this dish. It was awesome. Thanks so much for the recipe…can’t wait to try more!

    • Mark Wiens

      1 year ago

      Great to hear that Jennette, glad you enjoyed it!

  • GIL

    1 year ago

    I made this recipe twice already, it’s just awesome. I didn’t have oyster sauce, so just added some extra soy sauce, and it turned out really tasty! Thanks for sharing Mark!

  • Tara Shrestha

    1 year ago

    sound good. look like tasty

  • Paul sagar

    1 year ago

    HI Mark thanks for posting your recipe I really enjoy following your blog and trying out your recipes I visited thailand twice this year kho samui and bangkok I have become really passionate about cooking thai food I attended a cookery course in lamai and now I am working in a thai resturant in the uk I am going back to thailand in december for 3 months to marry my thai bride and I will be eating in some of the eating places you recommended in bangkok

    Many regards Paul

  • Shelley A.

    1 year ago

    Delicious! I first tried this recipe about a year ago. I had to buy a Holy Basil plant at a local market and used most of it in the dish! This year I bought a few of the plants and planted them in my garden. Now I have enough to make the dish several times before the plant dies. I tried growing it inside, but it didn’t work out so well. Also, I agree it works much better making one serving at a time. I tried to double it, but it didn’t brown up and carmelize

  • Ze

    1 year ago

    Just tried this recipe and I have to say – wow. The flavours are spot-on amazing and the dish was incredibly simple to throw together! This is truly a winner of a recipe. On a related note, I’m really glad that I was able to find holy basil here in Kuala Lumpur. I don’t think the dish would have tasted quite the same without it. Khob khun mak mak krap for the recipe Mark!

  • Jason

    1 year ago

    This is without my favourite Thai dish and have seen many variations on the recipe over the years. There are even fairly large variations in restaurants and stalls throughout Phuket and Krabi but the one constant is that Holy Basil. We are lucky enough in Australia that we are able to grow both Thai Basil – which has the lovely aniseed flavour – and Holy Basil during the summer months. Both will work for this dish and there is such a taste difference that it is almost like having two separate awesome tasting meals. We also have great success with the Thais birds eye chillies so can really get an authentic flavour. That said I still can’t nail this dish anywhere near as well as the locals! I do prefer the fish sauce/oyster sauce variation over the soy but really once this dish is in front of me I don’t really care. All I’m missing is a locally brewed chilled Chang Classic…

  • mary

    1 year ago

    I can’t wait to try this dish. What can I do to make more sauce to mix with the rice. Our favorite authentic Thai restaurant will be closing after 35 years family getting too old to run. We always get their chicken with pepper paste and another fav is pork with Thai basil but both dishes have quite a bit of sauce to eat with rice. You are the expert any ideas. Thank you so much!

  • clara

    1 year ago

    if i try this with shrimp, should i cut it into small pieces like the chicken?

  • Summer

    1 year ago

    Just made this recipe on our wok-a-que, and it was fantastic. Thanks.

  • Gerald

    2 years ago

    Looking forward to trying to replicate. Nothing beats the real place and ambiance but recreating a little Thailand is a reminder of a great people, culture and their food.
    Thanks for basil description. On the holy basil grail now. Cheers

    • Mark Wiens

      2 years ago

      Hey Gerald, yah definitely, the ambiance plays such a big part in the eating experience. Hope you can get some holy basil!

  • Tessie

    2 years ago

    I really want to try this … 😄😄thanks

  • david johnston

    2 years ago

    real nice Thai basil, chilli cafe in Melbourne do it as fried rice and use red onion (or white!). exceptional :)

    • Mark Wiens

      2 years ago

      Hey David, awesome to hear that, thanks for sharing!

  • Marcin

    2 years ago

    Very good recipe . I used thai basil and tastes very good. This is not true taste of this dish , but it is really good.

  • Greg

    2 years ago

    Just made this dish. Used Thai Basil and Mint both from my garden. Couldn’t find any Thai Bird chilis so used a couple of red Fresnos but they were just not spicy enough so I kicked it up with some Sambal Oelek. Came out perfectly. Great dish. Thanks.

  • Stephanie

    2 years ago

    Thanks ! Looks delicious

  • George Taylor

    2 years ago

    Hi Mike, loved your recipe. The strange thing is that the numerous times I have had this in Bkk, the meat has invariably been minced, usually in the hotel coffee shops, I might add!! Have stayed at the Rama Gardens, Menam and one of the Amari hotels, being airline crew. Awesome food all the same.

    • Mark Wiens

      2 years ago

      Hi George, thank you very much, glad you enjoyed this recipe. You can typically ask for whatever type of meat you’d like with this dish, sometimes minced or pieces, it does go really well with minced meat as well!

  • Marc Brule

    2 years ago

    Haven’t tried this version yet but looking forward to it. I’m surprised you don’t use fish sauce. It’s in most Thai cooking I’m aware of and often either replaces or enhances the soy sauce. I am going to Bangkok in June. They are reputed to have the best in the country.

    That will be a good frame of reference.

    • Mark Wiens

      2 years ago

      Hi Marc, thanks for reading this recipe. It depends, some recipes will use a bit of fish sauce, others will just use soy sauce like this to avoid the fishy taste with the holy basil. Hope you have a great upcoming trip!

  • Penny

    2 years ago

    I have tried a couple of your recipes and found them easy to follow and delicious. I was so confident that I took three dishes to work for our nurses week celebration. I received many compliments. One of our Asian doctors tried the dishes and said they were very good! Thanks for sharing your knowledge it has helped me expand my culinary skills in a way I never thought possible!

    • Mark Wiens

      2 years ago

      Hi Penny, that’s awesome to hear, thank you very much and glad the dishes you cooked turned out so well!

  • Jordan

    2 years ago

    Hey, just a quick one, and apologies if it’s already been asked! There are a lot of questions to read through! Could I also use dried Holy Basil for this, or is fresh the way forward?

    • Mark Wiens

      2 years ago

      Hi Jordan, no worries. Best would be fresh if you can find it, but you could try dried if that’s all you can find.

  • Frances

    2 years ago

    Hi Mark,
    Thanks for your great website. I just tried your recipe of pad kra pao, adjusted it to my taste and loved it! I’ll keep making this one. I’ve blogged about it and referred to your website. Thanks again! Will be trying more of your recipes.

    • Mark Wiens

      2 years ago

      Hi Frances, thank you very much, glad you enjoyed it. Great to see your blog post too, that looks delicious!

  • Kraziechic

    2 years ago

    I simply love this recipe in its originality, however I have made a few changes to it myself by adding satay paste, fish sauce, bamboo shoots and water chestnuts…it’s amazing!!! Thanks for the info, something to follow to make it my own!!!

    • Mark Wiens

      2 years ago

      Hi, thank you for sharing, great to modify according to your taste, glad you enjoy it!

  • Nyna

    2 years ago

    You are very responsive to your readers, so I am hoping that you can clear my confusion. Some 20 years ago, I had a delicious Thai dish called “Mint Chicken” made with minced chicken and mint. It looked just like Basil Chicken, except the mint was quite identifiable. Mint chicken has been on the menu of many restaurants that I’ve tried since, but they always make it with basil. Is there such a dish made with actual mint, or was that somebody’s original dish? Why would basil be referred to as mint on so many menus? Is basil simply called mint when translated? Obviously, the dish made a big impression on me.

    • Mark Wiens

      2 years ago

      Hi Nyna, good to hear from you. Hmm, usually the dish that included minced meat with mint would be a type of laab (also spelled larb http://www.eatingthaifood.com/2014/02/thai-larb-recipe/). Do you think it could have been that? Was it more of a salad, rather than a stir fried dish?

      • Paul G

        1 year ago

        Nyna and Mark —

        When I first was introduced to Thai food in Southern California, some 30 years ago, I remember a restaurant making their pad grao pao with mint as well. I think it was more out of necessity (there was no place to get holy basil or “tulsi” back then) than it was a traditional dish. I can only assume the Thai owner was making do with what he could find!

  • Nancy

    2 years ago

    This recipe is a keeper! Had the dish in a small Thai place in Livermore, CA, and craved it ever since. Now I’ve made it four times at home since finding your recipe! It is delicious and oh, so easy to put together quickly! Thank you for posting, and I’ll have to check out more of your recipes soon!

    • Mark Wiens

      2 years ago

      Hey Nancy, awesome to hear that, glad you enjoy this recipe!

  • Joe

    2 years ago

    Sabai dee,
    I found holy basil in Fry’s supermarket, and designed my dinner around it.
    I wanted to make pad kha pao gai for my friends, and I used your recipe as a guide and, success! My American friends said arroy mak! Saep! Great recipe, thanks!
    Joe

    • Mark Wiens

      2 years ago

      Hey Joe, awesome to hear that, glad you and your friends all enjoyed it!

  • Wayne Tucker

    2 years ago

    Done this twice. Excellent, Hard to find
    the basil but got some today at an Asian store,
    love that basil flavor. thanks much,
    Wayne

    • Mark Wiens

      2 years ago

      Hey Wayne, great to hear that, I agree, that holy basil really makes all the difference, it has such a wonderful flavor. Enjoy!

  • Shane PEARCE

    2 years ago

    Love basil chicken just brought all ingredients and can not wait to start cooking quick simple and tasty nice one

  • babette

    2 years ago

    We used to live in Singapore it was there that we first discovered Thai Basil Chicken .We have been living in Dubai for two years now and have tried every Thai restaurant in search of the same dish with the exact delicious taste .
    Giving up I googled your recipe which is exactly the same authentic taste .Thank you, this has now become the new family favourite.

  • Santa

    2 years ago

    Thanks for posting the recipe, it delicous and i love it

    • Mark Wiens

      2 years ago

      Hey Santa, you’re welcome, glad you like it.

  • Bousso

    2 years ago

    Thanks a lot for this “yummy” recipe. Unfortunatly, i can’t find the holy basil here in France, so i will use an other kind of basil :(

    • Mark Wiens

      2 years ago

      Hey Bousso, thank you very much. Let me know how it goes!

  • Flora

    2 years ago

    Hi Mark, that photo is absolutely gorgeous! I can’t wait to try this recipe, however before I go to the store to get my ingredients, can you explain the difference between light and dark soy sauce? I did some research on my own but I think it just confused me even more since there’s Japanese light and dark and Chinese light and dark, and they’re all different. What brands of soy sauce do you use and do you use Japanese or Chinese style soy sauce?

    • Mark Wiens

      2 years ago

      Hey Flora, great to hear from you. For the light and dark soy sauce, usually the dark is just more strong and more salty, while the light is lighter in color and not quite as salty. But in this case, the dark soy sauce is also a little bit sweet. You could try a bit of Indonesian kecap manis – which is sweet dark soy sauce.

  • jessie nguyen

    2 years ago

    Made this today with chicken thigh instead of breast. I did omit the thai chilli because I’m feeding the younger kids also. They love it. Thanks.

    • Mark Wiens

      2 years ago

      Hey Jessie, glad you and your kids enjoyed it, thanks!

  • Adeline

    2 years ago

    Can I add Fish sauce? is fish sauce an option and is it in the original thai recipe?

    • Mark Wiens

      2 years ago

      Hey Adeline, yes you can use fish sauce. Some people will use fish sauce, but other don’t want the fishy fragrance in the dish, but really it’s up to you.

  • Eslina

    2 years ago

    I always thought cooking this favourite dish of mine would be difficult. But you made it look so simple that it tasted great even on my first try!! Thank you so much for posting this video clip!! Super helpful!

    • Mark Wiens

      2 years ago

      Hey Eslina, thank you very much, yah it rally quite easy to make and tastes great. Hope you enjoy it!

  • Suyagya Agrawal

    2 years ago

    Hi Mark!
    I chanced upon this website over 1.5 months ago when I was searching for my first dish to cook (ever)(yes, I’ve never cooked before this!) and boy am I glad!

    I am Indian and a very dear Thai friend once introduced me to Pad Kra Pao and I have been a fan of this Thai dish since a long time; I would never miss the opportunity to eat it whether it be on my travels to Thailand or wherever I could find this dish.

    Surprisingly, the dish turned out to be exactly how I wanted it to taste and I was amazed by the clarity of the recipe!

    I love your website and plan to get my hands (and mouth) dirty with more delicious Thai dishes soon!

    Love the website, all its content, super-crisp photos and videos along with detailed out recipes! Keep posting!

  • Antilena

    2 years ago

    Oh delusion food my husband is he from thailand !but he never ate spiscy you are amizen😶😄

  • des launikonis

    2 years ago

    Great recipe!

  • Rani

    2 years ago

    tried it…..ate it…..absolutely LOVED it!! Looking forward to trying more of your recipie’s!

  • Andre

    2 years ago

    Hello Mark, this was great and very tasty.

    Could you potentially provide a recipe for chicken in pepper sauce as well.
    I assume it would be almost same, just use less chili and then add chrused black pepper to the sauce before adding it to the wok.

  • Stephanie

    2 years ago

    Hi Mark!

    Happy New Year! :) Just wanting to pick your brain a bit (apologies in advance).

    I live in Alaska… so fresh produce is very limited. It’s hard to find fresh basil, even more so for holy basil. Sometimes, the Asian market has the sweet Thai basil. However, I tried [loosely] following your Thai basil chicken recipe and it turned out great! I’ll be making it again tonight. The Asian market here doesn’t have a very large selection, so I’ll just have to deal with that.

    I usually have to work with standard “Kikkoman” soy sauce, whether it be light, low sodium, regular, etc… Fish sauce is typically “Viet Huong 3 Crabs Fish Sauce”.. I’m Korean, so I’m very unfamiliar with Thai and Vietnamese (my two favorites in Asian cuisine) cooking — ingredients and all. I’m trying to cook at home more and so I figured I oughta cook something yummy! I just got home from grocery shopping: garlic, ginger, onions, basil, soy sauce, fish sauce, hoisin sauce, sriracha sauce, and oyster sauce.

    Now I’m sitting here like “what do I make?!”

    So I’m hoping you can guide me in the right direction. All I know is that I’ve never had a Thai or Vietnamese dish I didn’t enjoy. (However, I do tend to play it safe by sticking to regular chicken, shrimp, pork, and beef). Keeping in mind that I’m limited on specific ingredients, any suggestions on something a beginner like me can do. Thoughts?

    Thank you!
    Cheers,

    – Stephanie

  • Noraini darus

    2 years ago

    Simple, quick & delicious

  • Jayasen James

    2 years ago

    I loving it

  • Thai George

    2 years ago

    Good for you doing what you love. Great job and explaining the real deals on what it really is.

    I’m a Database Admin sick of Corporate life and may chuck it all and come out to see you.

    Inspired.

    • Mark Wiens

      2 years ago

      Hey George, you’re welcome, thank you very much for your support!

  • Monica

    2 years ago

    You should tell us what soy sauces your using like golden mountain and ect. I myself walk into the asian store and see many types of sauces. Especially when I want to make one of your recipes on the go I can’t decide on what soy sauce would work or not.

    • Mark Wiens

      2 years ago

      Hey Monica, good to hear from you. Usually I think at our house in Thailand we use Golden Mountain or Healthy Boy. Happy cooking!

  • jane

    2 years ago

    Sound delicious and not that complicated to make. I shall try to do this in next two day. Thanks for that, Mark.

    • Mark Wiens

      2 years ago

      Hey Jane, you’re welcome, hope you can try this recipe out!

  • Randy

    2 years ago

    Does this recipe not call for any fish sauce? I find that most Thai dishes I’ve cooked have at least some of that.

    Thanks!

    • Mark Wiens

      2 years ago

      Hi Randy, this basil chicken recipe can be made with fish sauce or soy sauce, and it’s commonly made either way in Thailand. So it’s really up to your preference.

  • Hollie N.

    2 years ago

    Can’t wait to try this recipe! Always my Go-To at Thai Restaurants w/ground chicken!
    One question : I LOVE spicy everything but my daughter doesn’t . What’s the level of spiciness would you say this dish is? I would hate to leave out the chili as I know it contributes to so much flavor!!

    • Mark Wiens

      2 years ago

      Hi Hollie, glad to hear you love Thai basil chicken as well, and with ground chicken it tastes amazing as well. For chilies, I would recommend at least 2 – 5, but even 1 would be alright, and she might be able to build her spice tolerance!? Hope your daughter enjoys it!

  • Andy

    2 years ago

    Hi Mark,

    Made this recipe several times now following your guide; a real winner – especially with Prik Nam Pla on the side. Goes so well with the egg.

    I’m lucky regards where I live; Manchester, UK. We have a great China Town and I can get fresh Holy Basil and lots of other fresh Thai ingredients.

    Can’t wait to be back in Bangkok – 4 long months to go….

    Keep the great recipes coming.

    Andy

    • Mark Wiens

      2 years ago

      Hey Andy, great to hear you’ve enjoyed this recipe, and that you can get holy basil in your area. And good to hear you’ll be coming to Bangkok soon as well. Thanks for following!

  • Arthur

    2 years ago

    Thank you Mark for the recipe! I enjoyed cooking it (with mince pork). This is a favorite dish of mine & that includes the fried egg cooked the way you described. It really makes a difference :-) Two thumbs up!!

    • Mark Wiens

      2 years ago

      Thank you for sharing Arthur, glad you enjoyed it. Yes, that egg!

  • michelle

    2 years ago

    Can’t thank you enough for this fabulous recipe! I’m so proud of myself! And it was so easy! The success of this recipe has given me the confidence to explore other Thai recipes. This was so delicious, thanks again!!!! Will continue exploring your recipes!

    • Mark Wiens

      2 years ago

      Hey Michelle, happy to hear enjoyed this pad kra pao recipe, thank you for sharing!

  • Cathy Barrett

    2 years ago

    This recipe is wonderful. I love this dish and have tried so many times to replicate it just by taste & feel. You nailed it! I’m so thankful to have found this site and I appreciate your kindness for sharing this with all of us Thai food lovers. I have perfected red, green, and panang curry, but this one edluded me until today. Thank you and God Bless you!

    • Mark Wiens

      2 years ago

      Hey Cathy, great to hear from you, so glad you enjoy this recipe.

  • Libby

    2 years ago

    This recipe is delicious! Unfortunately, I was not able to find either Thai sweet basil or Thai holy basil, so I used Italian sweet basil. Still delicious!! I tend to like my dishes saucier, so I doubled the sauce ingredients. Thanks for the recipe!

    • Mark Wiens

      2 years ago

      Hey Libby, glad you enjoyed it, thank you for sharing. Sounds pretty good with Italian sweet basil!

      • Angelicka

        2 years ago

        Thanks for ur super delicious recipes! I just Tried the chicken basil, but used. Normal basil leaves. But can i find the thai basil in thai stores? We have many here in sweden. /Angelicka

        • Mark Wiens

          2 years ago

          Hi Angelicka, you’re welcome, glad you enjoyed it. You may be able to find holy basil in a Thai store, but I’ve found that it’s really off and on if they do have it. Maybe just ask at a Thai store for “bai ka prao”

  • Gilliane

    2 years ago

    Hi Marc, tried this recipe tonight, it’s awesome! Will do it again, but this time I’ll add more basil! Thanks for sharing.

    • Mark Wiens

      2 years ago

      Hi Gilliane, great to hear you enjoyed it. Yah, that basil really cooks down, so you can add a lot, enjoy!

  • james spatz

    2 years ago

    are there variations on the sauce ingredients? what about using fish sauce? thank you.

    • Mark Wiens

      2 years ago

      Hi James, typically in Thailand soy sauce used in this recipe, but you could definitely substitute fish sauce for the light soy sauce.

  • Margaret Lee

    2 years ago

    Looks yummy…. =-J I wanna try this! I love Thai’s foods! Thanks Mark for your great recipe ^_____^ (Y)

    • Mark Wiens

      2 years ago

      Hey Margaret, great to hear from you, hope you can try this recipe. Let me know how it goes!

  • Margaret Lee

    2 years ago

    Looks yummy…. =-J I wanna try this! I love Thai’s foods!

  • Tim Peck

    2 years ago

    Awesome. So quick and absolutely delicious. Genius!

    • Mark Wiens

      2 years ago

      Cool, glad you enjoyed it Time!

      • Tim Peck

        2 years ago

        So good I cooked it again tonight. Absolutely delicious!

  • Sofia

    2 years ago

    Hi Mark
    Thanks for the amazing recipe. I made this twice now and today my husband said the dish was stunning. I made it for 2 people so put 10 Thai chillies instead. Absolutely delicious, easy and very quick to make.

    • Mark Wiens

      2 years ago

      Hey Sofia, great to hear you and your husband enjoyed it!

      • Sofia

        2 years ago

        Hello again Mark!
        I made this dish again a few days ago! I had to take the advantage of the fresh holy basil (weekly delivery from Thailand). The dish was spectacular. What amazes me is that it’s so easy to make and super delicious. Thank you again for sharing the recipe.

        • Mark Wiens

          2 years ago

          Hi Sofia, good to hear you made this and got your shipment of holy basil. It really is so easy to make and tastes incredible!

  • Neoh Eu Bjorn

    2 years ago

    Hi, I’m currently working in a Thai based restaurant in Penang called Johnny’s Restaurant. One of our dish that we sell is the pad kraw paw.Unfortunately, the sauce has been pre-mix, hence nobody knows the special ingredients for the sauce. Suggestion to add some ingredients to your recipe:

    1. Long Beans
    2. YoungCorn

    Will try to cook with the recipe you shared. Thank you for the recipe.

  • Theo

    2 years ago

    Hi Mark, just wanted to say thank you for all of the passion you’ve put into this site and your recipes. I’ve made this recipe twice now, it is one of my favorites, and your rendition is excellent. I’ve only been able to make it with the fresh Thai Basil, Italian Sweet Basil, and Cayan Chilis we grow in our garden, but it’s still delicious. I’ve ordered seeds for several kinds of Thai Basil, including Holy Basil, and Thai Bird Chilis so we can grow the authentic ingredients. You’ve inspired us greatly, and pleased our palette more than you can know. So much so, I also bought a Thai sticky rice steamer, and this evening we’ll be making your Gai Yang, Pad See Ew, and sticky rice, Thai iced tea, with Mango sticky rice for dessert. If only we could find green papaya, we would be in heaven. Come on by if you like, there will be plenty of food! 😉

    • Mark Wiens

      2 years ago

      Hey Theo, this is awesome, makes me so happy to read this, thank you for your kind and inspirational words, and I’m really glad you love Thai food as well. Thank you for the invitation for dinner, wish I could stop by to enjoy the feast. Let me know how everything turns out!

  • Gabrielle Stollsteimer

    2 years ago

    I added Tom Yum Veggie paste and coconut milk and red bell peppers baby corn bok choy also a peeled carrots celery young pepper corns and capers SO GOOD on glass noodles fresh lime and cilantro /coriander ** AWESOME** Thanks

    • Mark Wiens

      2 years ago

      Thank you for sharing Gabrielle, glad you enjoyed it, and sounds good with all the additions.

  • Ter

    2 years ago

    Awesome recipe! I just totally impressed my (Thai) girlfriend with this, saying she couldn’t taste the difference with pad kra pao you get on the street or in restaurants.
    Thanks!

    • Mark Wiens

      2 years ago

      Fantastic Ter, glad you and your girlfriend enjoyed it!

  • Salina

    2 years ago

    Hi I just made this it was so good :) I’m so glad I found your site thank you so much!!! Keep up the good recipes

    • Mark Wiens

      2 years ago

      Awesome to hear that Salina, glad you liked it!

  • wendy

    3 years ago

    Hi Mark, love this recipe, easy and delicious!! more thai cooking please!

  • Kira

    3 years ago

    GREAT recipe! So incredibly easy and delicious!! Unfortunately I had to use “regular Thai” basil from my garden since I couldn’t find ghost basil but it still turned out better than any restaurant in town. THANK YOU and I look forward to trying out more of your recipes!

    • Mark Wiens

      2 years ago

      Great to hear that Kira, thank you for sharing, glad it turned out well!

  • Shannon

    3 years ago

    I used sweet basil since I couldn’t find the kind you recommended and it was amazing, the egg took it to a whole different level of deliciousness! Thank you!!!

    • Mark Wiens

      2 years ago

      Yes, great to hear that Shannon, I love the egg too!

  • Raisa

    3 years ago

    Hi mark,

    I live in north New Jersey and can’t find Thai red chillies anywhere. Can you please suggest a substitute? I have Thai green chillies but not sure if I can use them

    • Mark Wiens

      3 years ago

      Hi Raisa, Thai green chilies will work well, otherwise you might try serrano peppers. Enjoy the cooking!

  • Ben

    3 years ago

    Hi! I just made this for lunch.. and I am so in love with it. It is definately one of my very favourite dishes that I’ve cooked by myself. Thanks for sharing!!! I’m looking forward to cooking this many many more times.

    BTW I love your videos and your reactions!!

  • Leoni

    3 years ago

    Thanks for posting this, I got back from Thailand just over a week ago and I’m missing the food already, this was a definite favorite! Can’t wait to make it tonight!

    • Mark Wiens

      3 years ago

      Hey Leoni, you’re welcome, glad you enjoyed your time in Thailand. Enjoy the cooking!

  • Raph

    3 years ago

    Hey Mann thanks.
    What kind of oil you use for cooking. Came back yesterday from Thailand and need my last weeks breakfast.:)

    • Mark Wiens

      3 years ago

      Hey Raph, you’re welcome, thank you for reading. Normally I use peanut oil, but lots of food vendors use soybean oil.

  • Kristine

    3 years ago

    GREAT! Had to substitute serrano chilis as my store was out of thai chilis and it was still great!

  • Jackie Austin

    3 years ago

    This was absolutely delicious… Simple and delicious. Thank you!

  • Jane Pannell

    3 years ago

    Thank you, Mike for giving me the chance to make some of my favorite foods (if I can find the ingredients locally! sigh…) we live in the very northwest corner of Georgia U.S. and it’s a nice change to find the recipes we get at our local Thai restaurant and be able to have them at home. If I make it well enough I’ll invite my family over and take some to my mom!

    • Mark Wiens

      3 years ago

      Hi Jane, you’re very welcome. I hope you can find the ingredients and let me know how it turns out.

  • Andrea Alban

    3 years ago

    Hey Mark, we enjoy all your recipe and your video, it’s really great! We add sometimes also green Thai beens and Thai Aubergines, but your recipe it’ the best!
    For to enjoy the food, it would be great to have the music at the background you have at the beginning and the end of your video. Who is doing that music, please can you provide it also?

    Thanks
    Andrea

  • Minnie

    3 years ago

    Oh my gosh, so happy to have found you/this site. I lived in Thailand many years, back 1, and am so missing Thai food. Wish I had kept a better list of my favorite recipes from my favorite vendors. I appreciate the Thai language for the titles! Really helps to make sure it IS the exact recipe I want.

    M

    • Mark Wiens

      3 years ago

      Hi Minnie, thank you very much, great to hear from you. Are you originally from Thailand? Yes, recipes from the people that sell them, are the best!

  • jagadeesh

    3 years ago

    Thank you Mark for this recipe. The description and the video made it easy to understand all the tips and the tricks. I made three variations of this recipe – using ground chicken, using eggplant, and using potatoes+paneer. All of them were a big hit with various members of the family. We discovered Thai Basil!

    You look like you enjoy cooking and your passion is helpful to the rest of us!
    BTW, I am not able to find the holy basil. I am resigned to just Thai Basil till the summer.

    • Mark Wiens

      3 years ago

      Hello Jagadeesh, thank you very much for the kind words and glad you and your family enjoyed this recipe. Mmmmm, all of your variations sound delicious, I’m going to try making it with paneer too! Thank you again.

  • MQ

    3 years ago

    This recipe is a definite keeper! It’s soooo good :)

  • Myint

    3 years ago

    Thank you for your good job, sharing Thai recipes to others. I will try this Thai Basil chicken during my Christmas and new year vacation with my family in Manchester. I have once tasted it in Yangon, Myanmar while I visited my motherland and it was very tasty. Thai food are popular nowadays in Myanmar especially in Yangon and Mandalay.

    • Mark Wiens

      3 years ago

      Great to hear from you Myint, hope you enjoy the recipes and hope you have a great Christmas and New Year!

  • TexasinThailand

    3 years ago

    Mark, reading thru comments on your pad-kra-pao-gai recipe/video; I came across the Thia dish mentioned in Sid Dobson’s post 23Jan14 (pot nuah by ka praoh, pot pedt.) Some years ago I ate in a little local Thai restaurant in Philippines outside Clark Air Base (owed by a Thai wife married to a U.S. service man), I didn’t remember the name of the dish, but what Sid described sounds like it exactly. Thin sliced beef in a redish sauce cooked with lots of slices red chilies and basil. It was to die for. Any chance you could find and do this recipe for us??????? Love you recipes and videos. Keep up the good work.

    • Mark Wiens

      3 years ago

      Hey, thank you so much for watching my video and reading this recipe. That dish sounds, maybe like beef pad prik pao, or pad phet, which would be been cooked in red roasted chili sauce. I’ll try and do a recipe like this in the future. Thanks for following.

  • Neil Mitchell

    3 years ago

    Hi Mark, great recipe!!! I love basil chicken and your version is top notch and very tasty. The only bad thing is I can’t get Thai holy basil here in Canada in the winter, so I have to use sweet basil. I was wondering from your experience if Thai chefs “treat” their meats like Chinese chefs do. You know the texture I’m talking about and have probably eaten tons of it, the meat being luxuriously soft and tender. I know of two methods, one being “velveting”, where you poach the beef or chicken quickly in either oil or water after marinating it in tapioca starch and egg white. After only a minute or so in barely simmering oil or water you remove it and then add it back to your stir fry later to finish. The second is to marinate the meat in a little baking soda and water, rinse and then either velvet or just use it as is. Both of these methods produce that extra soft texture we have all had in restaurants. You don’t mention treating your chicken in the basil chicken recipe, so I was wondering if you ever do that and if it is a common method at all over in Thailand. I happen to like that soft texture, but I know some people do not. I find chicken or beef definitely “tighter” without treating it first. What are your thoughts, and thanks again for an excellent post!

    Regards,
    Neil

    • Mark Wiens

      3 years ago

      Hi Neil, thank you very much, glad you like this recipe, and that’s a great question. Normally in Thailand, they do not treat or do anything to to the meat. Most of the time, they just stir fry it as is, sometimes they will fry it in oil first to give it a crispy edge, and then drain the oil, but most of the time they just stir fry it straight. I agree with you though, sometimes coated in cornstarch give the meat a soft velvety texture.

  • sovi

    3 years ago

    Thanks for your recipe. I never eat this before but yours look really delicious and made me curious the taste and i tried your recipe. Yummmmyyyyy!!!! Look forward your another recipe.

    • Mark Wiens

      3 years ago

      Great to hear that Sovi, glad you enjoyed it!

  • Michelle

    3 years ago

    Thank you for this fantastic recipe
    I think it’s the best ever stir fry I have ever made and it tasted like a bought one . Delicious . Thanks again

    • Mark Wiens

      3 years ago

      You’re welcome Michelle. I’m so glad to hear you enjoyed this recipe.

  • Swedish xpat

    3 years ago

    I just got a bunch of moopa (wild boar) and asked my friend what to do with it. and she said pad kra pao. So i googled for recepie and this is how i found you:). The holy basil do make the difference, sure:). But I raped your recipe a bit;). In the mix with garlic and chili I also added fresh green peppar (maybe does not go well with the chicken but beef or wild boar).
    Thank you for a lovely recipe and I will now study your website. When i looked at the video (which is great to look at to learn how to do) I was laughing out loud when I saw you where using the same frying pan and tools as I do:) It’s so much nicer to look at than the snobbish tv chefs.
    Keep up the good work!
    Ahh, thanks for reminding me how to make a proper thaistyle fried egg:)
    Chok di kap!

    • Mark Wiens

      3 years ago

      Hey, great to hear from you, that sounds delicious – and no problem about adding ingredients, I think that’s a great idea. Thanks for watching the recipe video and for the feedback – that’s exactly my goal, to just be as normal as possible!

  • Hapa Thai

    3 years ago

    Damn near how Mom taught me! I make my pad kra pao kai with string beans for a crispy vegetable element. I also like to add red bell pepper in to the cooking for taste and color. I will finish it up with an edible garnish of julienne shallot. Oh and I’ll clue you in on the secret ingredient passed down to me from Ma, a nice heaping spoon of Por Kwan brand chili paste with sweet basil leaves. ;-) You’re welcome!

    • Mark Wiens

      3 years ago

      Cool to hear that, thanks for sharing your extra ingredients!

  • Peter H

    3 years ago

    I love this dish and after watching your video I’m going to give it a whirl cheers Mark

    • Mark Wiens

      3 years ago

      Great to hear that Peter, let me know how it goes. Enjoy!

  • Katie

    3 years ago

    What kind of oil do you use?

    • Mark Wiens

      3 years ago

      In Thailand they often use soybean oil. So I sometimes use that, but I also occasionally use peanut oil or rice bran oil.

  • Michael in Spokane

    3 years ago

    This is one of my favorite quickies! I use a ton of chilies (sometimes 20 or 30) because I’ve found the ones available in the Northwest aren’t always super hot. I’ve also discovered a good substitute for holy basil is regular Italian basil, plus a pinch or two of ground cloves!

    • Mark Wiens

      3 years ago

      Hey Michael, thank you for leaving a comment. That sounds delicious, and great advice for a holy basil substitute.

  • Mark Wiens

    3 years ago

    Thank you for watching Louie

  • Stacey Hawthorne

    3 years ago

    You are an awesome teacher. Thank you for sharing.

    • Mark Wiens

      3 years ago

      Thank you for reading Stacey, glad you enjoyed this.

  • Tony

    3 years ago

    Awesome

  • Sue

    3 years ago

    Thanks for sharing the recipe with video.

    • Mark Wiens

      3 years ago

      No problem Sue, glad it’s useful.

      • Hassan

        3 years ago

        Hi mark
        How can I buy your thai cooking book ?

        • Mark Wiens

          3 years ago

          Hey Hassan, I don’t have a recipe book yet, but hoping to make one in the future. I’ll keep everyone posted. Thank you.

  • Dan

    3 years ago

    Mark, we all enjoyed your video and the recipe. We made the recipe with a bunch of leftover sweet basil that we needed to eat today. We threw in a yellow pepper and some mushrooms too and it was a big hit. I’m looking forward to getting my hands on some authentic holy basil and having another try. Also going to try some more recipes from your website…..thanks – Dan

    • Mark Wiens

      3 years ago

      Hey Dan, great to hear from you, glad it was such a hit, those extra ingredients you added sound wonderful. Thanks again!

  • caroline

    3 years ago

    Loved this! Thanks for sharing :)

  • Bibs @ Tasteometer

    3 years ago

    Delicious, what more can I say.

    I was lucky enough to purchase a Thai basil plant here in Spain and tried your recipe immediately.

    Made it foe me and hubby. Tonight I’ll be making it again for guests.

    I bought another plant as a gift for a friend and have sent her your recipe too.

    • Mark Wiens

      3 years ago

      Hi Bibs, great to hear from you, glad you enjoyed this recipe, and thank you for sharing it as well. Awesome idea about the basil, not only do you have access, but right from the plant is the best taste.

  • Marcin

    3 years ago

    Hi, I have a question. Is big is the difference between “Thai basil” and “holly basil?” Can I use them alternately? Regards

    • Mark Wiens

      3 years ago

      Hi Marcin,

      There’s a pretty big difference between the two, Thai sweet basil is more sweet and licorice-y, while holy basil is more peppery. However, if you can only get Thai sweet basil, it will still taste good, so I think you should still give it a try. Hope you enjoy it.

      • Marcin

        3 years ago

        thanks. The original recipes for red and green curry is the “Thai basil” or holy basil?

        • Mark Wiens

          3 years ago

          You’re welcome Marcin. They normally put Thai basil in curries.

  • Anne

    4 years ago

    Awesomeness! I love good Thai food. Thanks for showing me how to make one of my favorite dishes. I grow Thai basil every summer. I see much pad kra pao gai in my future. And pad see ew! Thanks.

  • Xuanxuan5

    4 years ago

    Its amazing how this dish work out so well for me. Well, just a bit too spicy for me! Ha! Other than tht, taste exactly like those I bought in a thai restaurant! Thank you!

  • Nazih Haddad

    4 years ago

    Great Job.
    God Bless You.

  • Greg

    4 years ago

    Great job Mark. I always thought Thai cooking was so difficult but you make it look so easy. Cant wait to try it. I look forward to more of your ideas & recipes. Many thanks!

  • Sid Dobson

    4 years ago

    I was stationed in Thailand in 69 and 70 with the USAF. My favorite dish, if I remember correctly was (pot nuah by ka praoh, pot pedt.) I remember it as having only thin sliced beef, thai chili peppers, and lots of basil. It was extremely hot and delicious. In about a thousand(no exaggeration) visits to Thai restaurants all across the USA I’ve never found this duplicated. Lots of basil beef or basil chicken dishes and such are all that even come close but they always include bell peppers, onions and other vegetables. This recipe seems similar but with chicken.

    • Mark Wiens

      4 years ago

      Hey Sid, thanks for sharing, that sounds delicious. Yah, I’ve tried to order pad kra pao in the US as well, and it always includes some different vegetables and often with sweet basil instead of holy basil.

  • Trent @ Food Assault

    4 years ago

    This is by far one of my favourite Thai dishes.

    I do like it with the ground chicken mince also……..and great with an egg and juuuuuust the right amount of runny yolk to mix in with the rice.

    • Mark Wiens

      4 years ago

      Thanks Trent, glad you love it too. I agree, with minced meat, it’s awesome!

  • DJ

    4 years ago

    Hi Mark !

    Thanks for sharing your recipe for my all time favourite. I figured out that there are many different styles of pad kapao gai around in Thailand. Every single day in Thailand I eat at least one pad kapao – but every time in a different restaurant. And guess what – they are all different !

    Sometimes you get it with minced meat, sometimes you get some string beans, onion and even baby corn. Some cook it with ckicken broth and some add a little bit mushroom sauce. Everything is possible…

    Here in Germany I cook Thaifood every week. Fortunately there are a few asia markets around my area supplying all the ingredients I need. But still you can´t compare it to the real deal in Thailand – it always tastes better when you eat it there…

    Keep up the good work ! Greetings from Germany – DJ

    • Mark Wiens

      4 years ago

      Hey DJ,

      Haha, yes you’re absolutely right, there are many variations of pad kra pao by each food stall – the main thing that’s always consistent is the holy basil. Minced meat can be really good too.

      Glad to hear you cook Thai food frequently!

  • David

    4 years ago

    Clear website, nicely written, beautifully illustrated, explanatory video … thank you for your time & effort !!

  • Nash

    4 years ago

    Amazing recipe, I could almost smell and taste the succulent pad kra pao gai.
    You are doing an amazing job teaching Thai cooking, cant wait for some more killer recipes.

    cheers

  • John Ng

    4 years ago

    Mark, That was a quick way of cooking one’s lunch or dinner. I have a problem here which is the holy basil – I don’t think I can find it in KL but I think I can replace it with curry-leaves ( the small leaves which Indians used it their curries). Will try it and let you know later! Thanks for sharing the recipe. In no time you will be a cook on Thai food….LOL!

    • Pathma S.N

      4 years ago

      Hi Mark! Is it possible to use indian basil leaves? We have two types of the basil basil leaves, the normal leaves and slightly darker leaves. I think the difference between Thai Holy Basil leaves and indian basil leaves is the size and maybe the taste as well. Please correct me if i’m wrong. Thank you!! –@

      • Mark Wiens

        4 years ago

        Hey Pathma,

        I’m actually not familiar with the flavor of Indian basil – not sure if I’ve ever eaten it. Is it slightly peppery, or kind of sweet in flavor? You can always give it a try and see how it tastes! Let me know how it goes!

        • Martin

          2 years ago

          Maybe Thai Basil?:)

    • Mark Wiens

      4 years ago

      Hey John, good to hear from you. Hmm, never thought of curry leaves, though that might give it a unique twist. Enjoy!

  • Denzil Griffiths

    4 years ago

    Thanks for this recipe – look forward to more to come.
    Have really appreciated your website, emails and ebooks – have learned so much about Thai food and cooking and discovered restaurants in Bangkok which, otherwise, I would have had no idea existed.
    Thank you

    • Mark Wiens

      4 years ago

      Hey Denzil, no problem, thank you for all your support!

  • Mike Gorelangton

    4 years ago

    Love these recipes..single servings are the best..took a day cooking class in Chiang Mai last Oct. …going take another in BKK in Feb. It’s all good ! mike

  • Will

    4 years ago

    I love pad kra pao gai! Thanks for posting the recipe!

    • Mark Wiens

      4 years ago

      You’re welcome Will!

      • Marc Bass

        3 years ago

        Mark,

        I have written to you a couple of times with several questions. I will ask here. I am having trouble finding lite soy. Please give me a brand name that i might find in an asian market in the US. I noticed in your basil chicken, that you do not use nam pla. most all of the recipes I have seen and use, use nam pla and palm sugar. please comment on the authenticity of this method.
        Thanks,
        Marc

        • Mark Wiens

          3 years ago

          Hi Marc, sorry for not getting back to you sooner. In Thailand we often use a brand called Healthy Boy for soy sauce, which I think is available at Asian supermarkets in the US. Typically soy sauce is used, but fish is also sometimes used. As for palm sugar, you can use it or white sugar either way, but most people in Thailand these days use table sugar.