Pad Kra Pow Gai (Thai Basil Chicken Stir Fry)

This is a Thai street food stir fry that consists of chicken mince, basil and beans. Simply serve with rice but I also love serving it with a crispy egg and some Thai dipping sauce called ‘prik nam pla’ as it adds a whole other dimension to the dish. If you’re adding an egg the dish is called  "kao pad gaprao gai kai dao", which simply means rice with chicken holy basil stir-fry and a fried egg. 
This is my go-to weeknight meal as it comes together really quickly with minimal chopping and prep. 

Serves- 4
Ingredients- 16
Cooking Time- 30 minutes
Skill Level- Easy


  • 1 tray of Lilydale Free Range Chicken Breast Fillet Mince
  • 1 bunch of basil- Holy Basil is the traditional basil for this but regular Italian basil is the best substitute. 
  • 4 cloves of garlic
  • 2 red bird’s eye chillies
  • 1.5 tablespoons of soy sauce
  • 2 tablespoons of fish sauce
  • 1.5 tablespoons of oyster sauce
  • 1.5 tablespoons of sugar
  • 200g (1 cups worth) of beans, cut into 1 cm pieces
  • Fresh cooked jasmine rice. Allow 1 cup per person.
  • 2-4 eggs, allow 1 per serving/person

Prik Nam Pla

  • 1 teaspoon of garlic
  • 1 small red chilli, finely sliced
  • 1 tablespoons of fish sauce 
  • 1 tablespoon of lime juice, or lemon juice or white vinegar
  • A pinch of sugar, optional

Watch the process



  1. Pound the garlic and chillies in a mortar and pestle until you get a smooth paste. Reserve a small teaspoon of the mixture into a small bowl to use for your dipping sauce later if you want to save time on cutting up more garlic and chilli. 
  2. Mix in a bowl the soy sauce, oyster sauce, fish sauce and sugar until dissolved and combined. Add in a tablespoon of water and mix to combine.
  3. Mix all of your prik nam pla ingredients in a bowl and set aside for garnishing later. 
  4. Heat a wok on high, and after a minute add some oil to the pan and wait until the wok begins to smoke.Then add the chilli and garlic paste and cook for 15 seconds until fragrant.
  5. Add in the chicken mince, and stir fry until it has browned and cooked through. Stir  constantly and use your spatula to break up the mince into small pieces.
  6. Add in the chopped beans and sauce and continuously stir to coat everything for 1-2 minutes. 
  7. Add in the basil leaves and cook for another 15 seconds until wilted.
  8. Serve the jasmine rice into bowls. You can use a small bowl as a mould to get a round dome of rice for presentation if you wish. 
  9. Spoon the stir fry over your rice. You can transfer the remaining stir fry from the wok into a container/bowl for later if you have leftovers.
  10. Reheat the wok and fill with a few tablespoons of neutral oil until it reaches smoking point.
  11. Crack an egg into the pan and fry for a few minutes until crispy. I slightly tilt my wok towards me so that the egg is submerged in the oil. That way you get an extra crispy bottom, bubbly whites and a runny yolk.  
  12. Once the egg is cooked, place it on top of the rice in each bowl. 
  13. Spoon some of the Prik Nam Pla dressing over the egg and rice. 
  14. Enjoy immediately.
  15. If you are lucky enough to have leftover stir fry, all you need to do is heat the stir fry and rice again, and then fry a fresh egg to go on top. 


If you are looking for more Chicken Recipes, you can find some of my favourites below; 

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