Mom's Best Recipes
Recipe

Smoky and Spicy Thai Basil Chicken

A weeknight-fast Thai classic with wok-char vibes: juicy chicken, chile heat, a little sweetness, and a basil hit that makes the whole kitchen smell like you know what you’re doing.

Author By Matt Campbell
4.8
A steaming plate of Thai basil chicken with glossy dark sauce served over jasmine rice with a crispy fried egg on top
Jump to Recipe

If you’ve ever ordered Pad Krapow and thought, “How is this so simple but so addictive?” you’re in the right place. This is my home-kitchen version of Thai basil chicken that leans into two things I refuse to compromise on: wok-style char and bright, spicy flavor.

We get that signature smoky edge by cooking hot and fast, letting the chicken actually sear instead of politely steaming. It’s not the exact same as true restaurant wok hei, but it delivers that deep, browned, street-food-adjacent flavor in a regular home kitchen. Then we hit it with a punchy sauce made from pantry-friendly staples like soy sauce, a little sugar, fish sauce, and garlic. Basil goes in at the end so it stays fresh and fragrant, not wilted into nothing.

Serve it with jasmine rice and a crispy fried egg if you want the full Thai street-food energy without leaving your kitchen. And yes, tasting as you go is encouraged.

A skillet on high heat with ground chicken sizzling and browning around the edges

Why It Works

  • Wok-style char without fancy gear: High heat, a wide pan, and letting the chicken brown gives you that wok-like smokiness at home.
  • Big flavor, accessible ingredients: Soy sauce, fish sauce, sugar, garlic, and chiles are doing the heavy lifting here.
  • Fast enough for a Tuesday: Once you prep the sauce, the cook time is basically a sprint.
  • Flexible heat level: Start mild, then scale up until you’re in your happy place.

Pairs Well With

  • A bowl of fluffy jasmine rice with steam rising

    Jasmine Rice

  • A golden crispy fried egg with lacy edges on a plate

    Crispy Fried Egg

  • A small plate of quick cucumber salad with vinegar and chili flakes

    Quick Thai Cucumber Salad

  • A glass of iced Thai tea with condensation on the outside

    Iced Thai Tea

Storage Tips

Fridge: Cool leftovers fast, then store in an airtight container for up to 3 to 4 days. Basil will darken a bit, but the flavor holds up.

Reheat: Best in a hot skillet with a splash of water to loosen the sauce. Microwave works too, but the skillet brings back some of that browned, savory edge.

Freezer: Freeze for up to 2 months. Thaw overnight in the fridge. Flavor holds up well, but basil will soften after freezing. If you know you’re freezing it, hold the basil and add fresh basil during reheat for a brighter finish.

Common Questions

Is this super spicy?

It can be. Thai chiles vary a lot. For many people, 1 chile is mild-to-medium and 2 is medium-to-hot. If you are spice-sensitive, start with 1 and scale up next time. Want it gentler? Use 1 jalapeño and remove the seeds, or swap in a pinch of red pepper flakes.

Do I have to use Thai holy basil?

Holy basil is the traditional choice for pad krapow and it has a peppery, clove-like vibe. That said, many restaurants use Thai basil because it’s easier to find. If you can’t get either, regular Italian basil is totally fine and still delicious, just a little softer and more sweet-herbal.

What if I don’t have fish sauce?

Fish sauce brings that salty, savory depth. In a pinch, use extra soy sauce plus a tiny squeeze of lime at the end. It will not be identical, but it will still be very good.

Why is my chicken watery?

Usually the pan was not hot enough, or it was crowded. Use a wider pan, preheat until properly hot, and let the chicken sit to brown before stirring. If your skillet is small, brown the chicken in two batches.

Can I make it with turkey, pork, or tofu?

Yes. Ground pork is classic and extra juicy. Ground turkey works if you let it brown hard. For tofu, use crumbled extra-firm tofu and cook it until it dries out and crisps a bit before adding sauce.

Will leftovers taste the same after freezing?

The flavor holds up, but the basil softens and darkens after freezing. If you know you’re freezing it, hold the basil and add fresh basil during reheat for a brighter finish.

The first time I tried to make Thai basil chicken at home, I treated it like a gentle sauté. You can guess how that went. It tasted fine, but it was missing that smoky, punchy thing that makes restaurant versions feel like they were cooked by a jet engine. Now I crank the heat, keep the sauce ready, and let the chicken actually get some color before I start fussing with it. The payoff is immediate: crisp edges, glossy sauce, and that basil hit that makes you take a bite, stop, and go, “Okay, wow.”