Gluten-Free Ground Chicken Pad Kra Pao (Thai Basil Stir-Fry)
Jesse Wolf·25 min·Serves 3–4This is a fast, aromatic Thai street-food stir-fry built around savory garlic, fragrant basil, and juicy ground chicken. It’s punchy and deeply umami without being spicy—easy to keep mild by using little to no chile. Serve it over hot jasmine rice with a crisp-edged fried egg if you want the classic pad kra pao vibe. Weeknight-friendly, one-pan, and big flavor in under 30 minutes.
- gluten-free
- weeknight
- thai
- stir-fry
- mild
Ingredients
- •1 1/2 cups jasmine rice, rinsed (or other rice), for serving
- Sauce
- •2 tbsp gluten-free tamari
- •1 tbsp gluten-free oyster sauce (or gluten-free mushroom stir-fry sauce)
- •2 tsp fish sauce
- •1 1/2 tsp coconut sugar or light brown sugar
- •2 tbsp water
- Stir-Fry
- •1 lb ground chicken
- •4 cloves garlic, finely chopped
- •2–3 tbsp finely chopped mild chile or bell pepper (optional; omit for very mild)
- •1 small shallot, thinly sliced (or 1/2 small onion)
- •2 tbsp neutral oil (avocado, canola, or grapeseed), divided
- •1 cup green beans, sliced 1/2-inch (optional but great)
- •2 packed cups Thai basil leaves (or sweet basil in a pinch)
- •1 tsp rice vinegar or lime juice, to finish (optional)
- Optional (Classic Topping)
- •2–4 eggs (1 per serving)
Instructions
Cook the rice
Cook jasmine rice according to package directions. Keep it warm while you stir-fry.
Mix the sauce
In a small bowl, stir together tamari, gluten-free oyster sauce, fish sauce, sugar, and water until the sugar dissolves.
Stir-fry the pad kra pao
Heat a large skillet or wok over medium-high until a drop of water sizzles and skitters. Add 1 tbsp oil.
Add garlic, shallot, and the chopped mild chile/bell pepper (if using). Stir constantly for 20–30 seconds until intensely fragrant but not browned.
Add ground chicken and spread it into an even layer. Let it sear undisturbed for 60–90 seconds so you get some browning, then break it up and stir-fry until mostly cooked through and no longer pink.
Add green beans (if using) and stir-fry 1–2 minutes, until bright green and crisp-tender.
Pour in the sauce and stir vigorously, scraping up any browned bits. Cook 1–2 minutes until the chicken looks glossy and the sauce lightly coats everything (it should smell sweet-salty and basil-ready).
Turn off the heat. Add Thai basil and toss until just wilted and perfumed. Taste and adjust: a splash more tamari for salt, a pinch more sugar for roundness, or rice vinegar/lime for lift.
Optional: fry eggs (classic)
In a separate nonstick skillet over medium-high, heat the remaining 1 tbsp oil. Crack in eggs and fry until the edges are lacy and deep golden and the whites are set (yolk still runny if you like), 2–3 minutes.
Serve
Spoon the stir-fry over hot rice and top with a fried egg if using. The basil aroma should be front-and-center; serve immediately.
Notes
Mild heat default: omit chile entirely or use finely chopped bell pepper for a little sweetness and crunch. If you like just a whisper of heat, add 1/4 tsp crushed red pepper at the end. Gluten-free check: many oyster sauces contain wheat—use a labeled GF oyster sauce or a GF mushroom stir-fry sauce. Basil: Thai basil is classic (anise-y). If you only have Italian/sweet basil, use it—add an extra clove of garlic to boost aroma. Storage: refrigerate up to 3 days; reheat gently with a splash of water to loosen the sauce.