Pad kra pao is the Thai stir-fry you want when dinner needs to be loud with garlic, chile, and basil — and done before takeout would arrive. Ground chicken browns fast, then a savory sauce of soy, fish sauce, and a pinch of sugar coats every crumble before a big handful of basil wilts in at the end.

Serve over rice with a fried egg if you have 3 extra minutes. The skillet itself takes about 20.

Ingredients

Sauce

2 Tbsp (30 ml) low-sodium soy sauce
1 Tbsp (15 ml) fish sauce
1 Tbsp (15 ml) oyster sauce
1 tsp brown sugar or honey
2 Tbsp (30 ml) water

Stir-fry

2 Tbsp (30 ml) neutral oil
1 lb (454 g) ground chicken (or turkey)
4 garlic cloves, minced
1–3 Thai chiles or ½–1 jalapeño, minced (seeded for less heat)
1 small shallot or ½ small onion, thinly sliced
1 red bell pepper, thinly sliced, optional
2 cups (50 g) packed fresh Thai basil or sweet basil leaves
Cooked jasmine rice, for serving
Fried eggs, optional
Lime wedges, optional

Method

Whisk sauce ingredients until the sugar dissolves.
Heat oil in a 12-inch skillet over high heat until shimmering. Add ground chicken; cook 4–5 minutes, breaking into small pieces, until browned and cooked through.
Push chicken to the side. Add garlic, chiles, and shallot to the empty space; cook 30–45 seconds until fragrant. Stir into the chicken. Add bell pepper if using; cook 1 minute.
Pour in sauce; toss 1–2 minutes until glossy and slightly reduced.
Turn off heat. Fold in basil until just wilted. Taste — add a splash of fish sauce or soy if it needs salt.
Serve over rice with a fried egg and lime if you like.

Cook's note

Thai basil has an anise edge that defines the dish; Italian sweet basil works in a pinch and still tastes excellent. Start with one chile if your table is heat-shy — you can always pass chili crisp at the table.

What to serve with it

Jasmine rice is classic. Cucumber slices and a fried egg turn it into a full plate. Skip noodles here — the sauce is meant for rice.

Make-ahead and leftovers

Mix the sauce up to 1 week ahead. Leftovers keep 3 days; reheat in a hot skillet. Add a few fresh basil leaves when reheating if you have them. Freezes well up to 2 months without the basil.

Troubleshooting

**Too salty?** A pinch of sugar and a squeeze of lime balance fish sauce. **Too wet?** High heat and another minute of tossing fixes it. **Basil blackened?** It went in over high heat — wilt off heat next time.