Thai Basil Chicken with Vegetable Pad Thai

This showstopper of a meal is comprised of two different dishes which really compliment each other. First things first, we have the Thai Basil Chicken. This is one of the most popular dishes on any Thai restaurant menu and is best made with Thai Holy Basil. But fear not, if like me you struggle to get hold of Holy Basil, then ordinary Thai Basil will work just fine.

As for the Pad Thai, there are so many variations out there. In my book there is just one cardinal rule – don’t skimp on the crushed peanuts! It is the very essence of a good Pad Thai.

So there you have it. Follow my recipes below and, above all, have fun with it!

Thai BasilChicken (serves 4, when made with the Pad Thai)


1 x 500g pack of skinless chicken thigh fillets, cut into bite sized pieces

1 cup of Thai Basil leaves (preferably Holy Basil)

2 or 3 spring onions, cut into 3cm lengths

3 cloves of garlic, finely chopped

1 Thai chilli, chopped (or any chilli according to your tolerance and liking)

1-2 tbsp oil

For the sauce:

1 tsp light soy sauce

1 tsp dark soy sauce

2 tsp oyster sauce

1 tsp sugar

2 tbsp water


  1. Mix the sauce ingredients in a small bowl.
  2. Heat the oil in a wok or pan over a high heat (wait until it’s steaming).
  3. Add the chilli and garlic and fry off for a few seconds.
  4. Add the chicken and the white parts of the spring onions and fry for a few minutes until cooked.
  5. Add the sauce and reduce until it coats the chicken and takes on a glossy sheen.
  6. Now take it off the heat and add the green of the spring onions and toss through.
  7. Now add the basil, toss once and serve straight away with the Pad Thai (recipe follows below).

Vegetable Pad Thai


4 tbsp light soy sauce

2 red chillies, sliced thinly

4 tsp oil

4 tbsp fish sauce

2 handfuls of bean sprouts

4 tsp brown sugar

3 tbsp tamarind paste

400g rice noodles

2 eggs, beaten

40g fresh coriander, chopped

2 bunch spring onions, sliced

2 handfuls of roasted peanuts, crushed

1 lime


  1. Heat the oil in a wok until steaming.
  2. Add the bean sprouts, spring onions, tamarind paste, sugar, soy sauce and fish sauce and cook for a few minutes.
  3. While this cooks, prepare the noodles as per the instructions on the packet and set aside.
  4. Add the eggs to the wok and leave it alone for half a minute.
  5. Now stir the ingredients, breaking up the eggs into little shreds.
  6. Add the noodles to the wok and mix thoroughly.
  7. Top with spring onion, crushed peanuts and coriander and mix through.
  8. Squeeze a wedge of lime over it and serve.

Hope you enjoyed my first recipe post. Please feel free to leave any questions or comments. 😊


4 thoughts on “Thai Basil Chicken with Vegetable Pad Thai”

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