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Pad Krapow Gai (Stir Fried Chicken with chillies and holy basil)

One of the many wonderful things about my father is his present giving, when he puts his mind to it some of his gift ideas are spectacular. One of the best Christmas gifts was one for myself, my sister and mum. It was a private Thai cooking lesson with the lovely Jirapan at Paya Thai Cooking.

I would thoroughly recommend this to anyone who has a passion for cooking and particularly  has a love for pan-asian cuisine. Her lessons were fun, informative and gave insights into the basics behind Thai cooking.

One of the recipes we chose was Stir Fried Chicken with chillies and holy basil, which in Thai is Pad Krapow Gai. This is one of Jirapan’s most popular recipes. She is a fantastic chef and a brilliant teacher. This is a classic street food dish which is perfect for a weekday meal. This is a gorgeous dish for most palettes. It is up to you how spicy you make it through how many chillies you add. We have it tingly but have a go and you can always add more! 


  • 200g Chicken breast cut into thin strips
  • 2 garlic cloves peeled
  • 3-4 birds eye chillies
  • 1/2 onion – sliced into thin strips
  • 2 medium peppers (ideally different colours) sliced into thin strips
  • 1 carrot cut into matchstick sized strips
  • 1 handful of fresh holy thai basil (you can also use regular basil)
  • 1.5 tbsp Fish Sauce
  • 2 tsp Dark Soy Sauce
  • 2 tbsp Oyster Sauce
  • 1/2 tsp sugar 
  • 2 tbsp water
  • 2 tbsp vegetable oil (don’t use sesame!)


  1. Pound the garlic and chilli in a mortar and pestle until it becomes a rough paste
  2. Put the oil in a wok on medium heat, once hot add the garlic and chilli paste and quick stir until the garlic turns to a golden yellow
  3. Add the chicken and stir fry till it is cooked through
  4. Add the onion, carrot and pepper and stir to mix well for 3-4 minutes
  5. Add the fish sauce, dark soy sauce, oyster sauce, sugar and water, then stir fry everything well together for a further 3 minutes or so
  6. Add the basil, stir well for another 60 seconds, then the heat off

TIPS: This is a popular dish for Thai people, usually cooked with minced pork or chicken (although beef works well too) served on a bed of jasmine rice and topped with a friend egg. If you want it spicier then just add more chillies! Enjoy!

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Joint Founder of Two Bottles In Podcast, thoroughly mature and serious in all things gin, prosecco and food related. Lover of life and passionate about encouraging belief and empowerment in others.

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