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Pad Kra Pao (Thai Holy Basil Chicken Stir Fry)

Course Main Dish
Cuisine Thai
Keyword Pad Kra Pao
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 1 person


  • 2 tbsp Cody's Pad Kra Pao Paste I know, it's an annoying way to write this recipe, but the paste is best made in large batches. Go up and read the ingredients and make that way.
  • 1 Chicken Breast Finely chopped
  • 1 tsp Red Chili Flakes optional
  • 1 Quail Egg optional
  • Salt to taste
  • 2 tbsp Sunflower Oil for frying


  • In a wok or large saute pan on high heat add two to three tbsp of the paste, along with two tbsp of water, salt, and the finely chopped chicken breast. This only takes about 2 minutes or less to cook so constantly agitate the pan/wok, tossing it to keep things from burning. Once the chicken is cooked, dump onto a bowl or a plate.
  • I fry a quail egg in the same pan as the chicken, and it can usually cook sunny side up from the residual heat leftover in about a minute. I take the quail egg and put it right on top of the chicken. I sprinkle some red chili flakes and eat immediately.


I'm probably really messing with the Recipe extractor on this recipe, but I know no one wants to make the paste every time they want this dish. It really is best to make it in large batches, and then just chop up a single chicken breast whenever you want to make this for yourself.