Phad Kha Prao Gai- Thai Chilli & Holy Basil with chicken stir-fry

If you love, like me, real authentic Thai street food, this is one of my favourites.Thai Chilli & basil stir-fry.. Usually, this dish is made with ground pork, but nearly any type of beef or chicken can be used. For this recipe we used chicken cut into thin strips.You can also use pork It’s classic Thai at its best. Enjoy!

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350-400gms chicken cut into very thin strips (OR quorn, beef or chicken)
4 to 5 cloves garlic, chopped or crushed very well
1 to 2 fresh hot red chilies,cut into thin rings
100mls chicken stock
about 20 fresh holy basil leaves(from all good Asian stores)
4 to 5 shallots, sliced
2 to 3 tbsp. oil for stir-frying
Garnish: 1 fresh red chili, sliced

Stir-fry Sauce:
2 tbsp. oyster sauce
1 tbsp. Fish/anchovy sauce
1 tsp. dark soy sauce
1 tbsp. brown sugar
2 tbsp. fresh-squeezed lime juice


  1. Mix all the stir-fry sauce ingredients together in a bowl. Make sure the sugar is dissolved . Set it by to use later
  2. Heat the wok or a large frying pan over medium-high heat. Add the oil and swirl it around then add the sliced chilies and chopped garlic Stir-fry 30 seconds to 1 minute to release all the flavours,be careful though the fumes can get strong then add the thinly sliced meat.
  3. Stir-fry until the meat is nearly cooked and add half the chicken stock as you stir-fry to keep ingredients sizzling. Reserve remaining stock for later.
  4. Add the stir-fry sauce and stir it all up
  5. Reduce heat to medium-low. Allow your stir-fry to simmer for a few minutes (add a little stock if needed). As the dish is simmering, chop up the basil.
  6. Add remaining chicken stock plus the green onions and the basil. Stir well.
  7. Reduce heat to low and taste it to see if it needs anything
  8. Add more fresh or dried chili (I added fresh for this picture) if desired.
  9. 9.Serve immediately with Thai jasmine rice.
  10. Enjoy with ice cold lager