Can I substitute holy basil with another herb?

If holy basil is unavailable, you can use Thai sweet basil, but the flavor won’t be the same. Holy basil gives the dish its signature taste, so it’s worth seeking out at an Asian grocery store.

How spicy is Thai Chicken with Holy Basil and Egg?

It depends on how many Thai chilies you use. The dish can range from mildly spicy to very hot. You can adjust the number of chilies to suit your preference.

Can I make Thai Chicken with Holy Basil and Egg without rice?

Yes, although it’s traditionally served with jasmine rice. You can serve it over quinoa, cauliflower rice, or even noodles if you prefer.

What is the difference between Thai Chicken with Holy Basil and Egg and Thai Basil Chicken?

The main difference is the type of basil. Thai basil chicken often uses sweet basil, while Thai Chicken with Holy Basil and Egg (Pad Kra Pao Gai) specifically requires holy basil for its peppery, spicy flavor.

Is Thai Chicken with Holy Basil and Egg the Most Delicious Thai Recipe

Description

Thai Chicken with Holy Basil and Egg is an authentic Pad Kra Pao recipe made with minced chicken, garlic, chilies, and holy basil, topped with a crispy fried egg and served over jasmine rice.

Ingredients

Scale

3 cloves garlic, chopped finely
3 Thai chili peppers, chopped finely
1 cup chicken, minced
1 red jalapeño pepper, cut into bite-sized pieces
¼ cup green beans, chopped into small pieces (optional)
1 tablespoon oyster sauce
1 teaspoon thick black soy sauce
1 teaspoon thin soy sauce
1 cup holy basil leaves, packed tightly
2 eggs

Instructions

Prepare the Ingredients: Chop the garlic and Thai chilies finely. Dice the red pepper and green beans into small pieces. Mince the chicken or use pre-ground chicken. Wash and separate the holy basil leaves.
Stir Fry the Chicken: Heat 2–4 tablespoons of oil in a wok over medium-high heat. Add garlic and Thai chilies, cooking until the garlic is golden brown. Add the minced chicken and stir-fry until cooked, breaking up clumps.
Add the Seasonings: Mix in oyster sauce, thick black soy sauce, and thin soy sauce. Cook for a minute and adjust seasonings if needed.
Add the Vegetables: Stir in the red pepper and green beans. Cook until tender but slightly firm. Remove from heat and quickly toss in the holy basil until just wilted.
Fry the Egg: In a separate pan, heat 2–3 tablespoons of oil over high heat. Fry the egg until crispy on the edges and cooked to your preference.
Serve: Place jasmine rice on a plate, scoop the chicken stir fry alongside, and top with the fried egg. Serve with Nam Pla Prik if desired.

Notes

Always use holy basil for authentic flavor; sweet basil changes the taste.
Adjust the spice level by adding more or fewer Thai chilies.
Do not overcook the basil; add it last to preserve flavor.
Serve immediately with hot jasmine rice for best results.
The fried egg is essential for balancing spice and richness.

Nutrition

Serving Size: 1 plate with rice and egg
Calories: 480
Sugar: 4g
Sodium: 820mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 28g
Cholesterol: 210mg

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