Thai Basil Chicken (Pad Kra Pao): A Quick Picton Thai Recipe

Weeknights can be busy, but that doesn't mean dinner has to be boring. This Thai basil chicken — known as pad kra pao — is one of those glorious dishes that comes together in 20 minutes yet tastes like it came from your favorite restaurant. As part of our Thai recipe Picton series, this one is all about bold flavors, minimal fuss, and maximum satisfaction. Serve it over rice with a fried egg on top and you've got pure magic on a plate.

Ingredients

• 400g ground chicken (or tofu crumbles)
• 3 cloves garlic, minced
• 2 Thai chilies, sliced
• 1 cup Thai basil leaves
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• Steamed rice and fried eggs for serving

Instructions

1. Heat oil in a wok over high heat and fry garlic and chilies for 30 seconds.
2. Add ground chicken and stir-fry until browned, breaking it up as it cooks.
3. Add oyster sauce, soy sauce, fish sauce, and sugar. Toss well.
4. Stir in Thai basil and cook just until it wilts.
5. Spoon over steamed rice and top with a fried egg.

Chef's Notes & Tips

• Use high heat — it's the secret to that smoky street-food flavor.
• Don't overcook the basil; it should stay bright and fragrant.
• A crispy fried egg with a runny yolk takes this dish to the next level.

Fast, flavorful, and endlessly comforting — this is the kind of meal you'll come back to again and again. I hope this Thai recipe Picton edition earns a permanent spot in your weekly rotation. Cook it up, share it with your favorite people, and enjoy every bite!

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