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ThaiNon-veg

Pad Kra Pao (Thai Basil Stir-fry)

Fiery basil-laced minced chicken over jasmine rice.

15 min2 serveseasy

Pad Kra Pao (Thai Basil Stir-fry) is a classic protein-forward Thai recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 15 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 15 minutes without much fuss. The method leans on shallow- or deep-frying, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are chicken mince, thai basil and garlic. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: chicken thighs are more forgiving than breasts if you tend to overcook protein.

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Nutrition · per servingestimated

237

kcal

26g

Protein

17g

Carbs

7g

Fat

quickhigh-proteinspicy

Ingredients

  • chicken mince300 g
  • thai basil1 cup
  • garlic4 cloves
  • thai chili3
  • soy sauce2 tbsp
  • oyster sauce1 tbsp
  • sugar1 tsp
  • oilstaple

Method

  1. 1
    Step 1 ~4 min

    Pound garlic and chili to a rough paste.

  2. 2
    Step 2 ~4 min

    Stir-fry the paste in oil until fragrant.

  3. 3
    Step 3 ~4 min

    Add chicken, break up and cook until just done.

  4. 4
    Step 4 ~5 min

    Season with soy, oyster sauce, sugar. Toss in basil until wilted. Serve over rice.

Per-step times are approximate and based on the total cook time of 15 minutes.

Pro tips & common mistakes

  • Get the oil properly hot before anything goes in. Cold oil is the single biggest reason fried food turns greasy instead of crisp.
  • Cook hot and fast in small batches. Overcrowding the pan drops the temperature and you end up steaming instead of stir-frying.
  • Rinse the rice until the water runs almost clear before cooking — it makes the difference between fluffy separate grains and a sticky clump.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Pad Kra Pao (Thai Basil Stir-fry) take to cook?
From prep to plate, Pad Kra Pao (Thai Basil Stir-fry) takes about 15 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Pad Kra Pao (Thai Basil Stir-fry) vegetarian?
No — this version contains non-vegetarian ingredients (chicken mince, thai basil, garlic). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Pad Kra Pao (Thai Basil Stir-fry)?
The headline ingredients are chicken mince, thai basil, garlic. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Pad Kra Pao (Thai Basil Stir-fry)?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Pad Kra Pao (Thai Basil Stir-fry)?
Pad Kra Pao (Thai Basil Stir-fry) pairs naturally with classic thai sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.