In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and lime juice. Set aside.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and chopped chilies. Stir-fry for about 30 seconds until fragrant.
Add ground chicken to the wok. Break it up with a spatula and stir-fry until it's no longer pink.
Pour the sauce mixture over the chicken. Stir-fry until the chicken is well coated and the sauce has thickened slightly.
Add fresh Thai basil leaves to the wok. Stir-fry until the basil is wilted and fragrant, about 30 seconds.
Serve the Spicy Thai Basil Chicken immediately over steamed rice. Top with a fried egg, if desired.
Garnish with extra basil leaves and a drizzle of sesame oil (optional) before serving.
Best Pad Kra Pao I've ever made! The recipe is straightforward, and the results are fantastic. The combination of flavors is perfect. The fried egg on top is essential!
Really enjoyed this recipe! I used a combination of red and green chilies for a deeper flavor profile. The instructions were clear and easy to follow, and the dish was ready in under 30 minutes. Great for a quick lunch.
This recipe is a keeper! The balance of sweet, spicy, and savory is perfect. It really does taste like authentic Thai street food. I highly recommend using fresh basil – it makes all the difference.
Absolutely delicious! The spice level was perfect for me, and the basil aroma filled the entire kitchen. I added a little extra fish sauce as I like it saltier. Will definitely make this again!
This is now a regular in our house! The recipe is simple, but the flavors are complex and delicious. The basil fragrance is amazing. I always double the recipe because it disappears so quickly!
