Sautéed Pad Naam with Thai Basil and Crispy Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Thai stir-fry featuring tender vegetables and protein in a savory soy-garlic sauce, brightened with fresh Thai basil and crispy garlic. This thai-inspired stir fry ready in about 25 minutes pairs vegetable oil, garlic cloves, thinly sliced, chicken breast, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Thai cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 6 thinly sliced garlic cloves and fry for 1-2 minutes until golden brown and fragrant, then remove half for garnish.
  2. Step 2: Add 1/2 lb thinly sliced chicken breast to the wok and stir-fry for 3-4 minutes until the chicken is cooked through and starting to brown.
  3. Step 3: Toss in 1 sliced medium bell pepper and 1 cup snap peas, stir-frying for 2-3 minutes until vegetables are crisp-tender.
  4. Step 4: Stir together 3 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, and 1 tsp palm sugar, then pour into the wok. Cook for 1-2 minutes until the sauce thickens slightly and coats the chicken and vegetables.
  5. Step 5: Turn off the heat and fold in 1 cup fresh Thai basil leaves and 1 sliced red chili (optional), stirring until the basil wilts.
  6. Step 6: Serve hot over 4 cups steamed jasmine rice, topped with the reserved crispy garlic and a sprinkle of 1/4 tsp white pepper.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Pad Naam with Thai Basil and Crispy Garlic take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Pad Naam with Thai Basil and Crispy Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Sautéed Pad Naam with Thai Basil and Crispy Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Pad Naam with Thai Basil and Crispy Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Pad Naam with Thai Basil and Crispy Garlic?

Thai stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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