Pad Kra Pao Recipe (Thai Holy Basil Stir-Fry)
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Pad kra pao (Thai holy basil stir-fry) is the first thing that comes to my mind when someone mentions Thai street food. Enjoy this popular Thai dish with a portion of steaming hot jasmine rice and underneath a deep-fried egg. Prepare this irresistibly delicious traditional recipe in just under 15 minutes with ease, and everyone at the dinner table will be begging for more!.
Substitutions and adjustments
In Thailand, we have unofficially agreed (or so I’ve come to believe) that this holy basil stir-fry is at its best when prepared with minced pork. Thai people, including myself, my family, and my hubby, widely share a preference for minced pork in pad kra pao or pad gaprao.
When you order this meal in Thailand, it is common to get it with minced meat, but you can use thinly sliced meat as well. Both my husband and I agree that this popular Thai food dish truly shines when made with ground pork or beef.
- At most Thai restaurants, you have the option of a wide array of meat choices. Whether you like chicken, beef (which my husband and I are really digging lately) shrimp, squid, or any other kind of protein, you can choose your favorite and enjoy a delicious meal.
- While this dish traditionally has meat as the main ingredient, vegetarians can replace the meat with tofu. For a vegetarian stir-fry with holy basil, I recommend including yard long beans, onions, and use vegan fish sauce as a sub for the regular fish sauce. There’s a street-side restaurant not far from our house that serves a unique variation with chopped onions and beans. It may not be considered authentic, but hey, it’s surprisingly good!
- In Thailand, they typically serve this spicy basil pork on the drier side. If you prefer a slightly moister dish, you can add 2 tablespoons of water along with the sauces and seasonings.
Thai basil vs holy basil
Thai holy basil is a key ingredient in this pad kra pao pork recipe.
Don’t confuse it for Thai sweet basil, which is mostly eaten with curries such as Thai green curry, and served on the side with noodle soups and larb salads. Regular basil does not have the distinct and peppery flavor that Thai holy basil has.
The choice of basil in this dish is very important. In Thai cuisine, there is only one authentic method to prepare Thai holy basil stir-fry, and that is by using holy basil.
In my opinion, a recipe made with fresh basil cannot be considered pad kra pao. Thai people would never substitute holy basil with other types of basil in stir-fried minced meat with holy basil.
If there are Asian markets or Asian supermarkets in your country, you will most likely be able to find holy basil there. (If there is no basil in stock, then you can ask the people who work there, and they will most likely know where you can find some.) Another option is to grow the Thai herb yourself, it’s so easy to grow, and you’ll have plenty!
Thai street food
When going out for lunch or dinner in Thailand, it’s common to hear someone say “pad gaprao ped ped kap”, which translates to “stir-fried holy basil extra spicy, please.”
For many Thai people, this classic stir-fry is the equivalent to fast food.
It’s also the perfect choice when you’re not sure about what to order, or when you’re simply in the mood for a quick yet delicious meal.
Some street food vendors will have it premade in packages, and sometimes you will get it fresh made. But you will always get it with steamed rice and, optionally, with a deep-fried egg on top.
Deep-fried egg
Thai people have a strong love for deep-fried eggs! We cook them with a generous amount of oil, a really generous amount.
It may not be the healthiest choice, but the taste is simply irresistible. Our aim is to slightly brown the egg whites with a crispy edge and achieve a runny yolk.
So please, don’t forget to include an egg when enjoying this recipe! The creamy yolk is a great combination with the sweet, salty, and spicy flavors, elevating this meal to a whole new level.
Ingredients
Your local Asian grocery store should have all of these ingredients in stock.
- Minced pork – The protein of choice in this recipe is pork, but as mentioned earlier you can choose for chicken, beef, tofu, shrimp, or squid as well. Minced meat does a great job at absorbing the flavors and spices.
- Thai holy basil – An important ingredient of Thai cuisine for its unique flavor and aroma. It has a peppery and slightly spicy flavor. Holy basil is always added towards the end of the dish, so the leaves become just slightly wilted.
- Flavor seasoning (RosDee) – RosDee flavor seasoning is popular in Thai cooking for adding a savory taste and just that little bit of extra flavor. You can use it in stir-fries, soups, marinades, and various other dishes. If you don’t have RosDee you can use 1/2 tablespoon golden mountain instead.
- Oyster sauce – Oyster sauce is a thick brown sauce with a salty and umami flavor. It’s an important part of Thai cuisine, as we use it in many of our meals.
- Light soy sauce – Also known as thin soy sauce or regular soy sauce, made from soybeans with wheat, water, and salt.
- Fish sauce – Add fish sauce in small amounts and taste as you cook, especially if you’re not used to its strong and salty taste.
- Chilies – I love spicy Thai food, and spicy stir-fried holy basil is no exception. I always throw in a handful of Thai chilies along with extra dried chilies. If you’re not used to spicy food, you can use fewer chili peppers, opt for milder types of chili peppers, or remove the seeds to reduce the heat level.
- Garlic – Garlic is a fantastic addition to this dish.
- White sugar – Brown sugar can be used as a substitute, but I recommend sticking to regular granulated sugar.
- Egg – A deep-fried egg is optional, but HIGHLY recommended! Cook one egg per person.
How to make pad kra pao
In this easy recipe, you will learn how to make an authentic Thai street version of this dish.
Total Time: 10 minutes
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Roughly crush the garlic and chilies using a mortar and pestle.
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Heat oil over medium-high heat in a wok pan or skillet. Add the crushed garlic and chilies, stir-fry for 20 seconds, or until the garlic becomes golden and the chilies release aroma.
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Toss in ground pork and break up any clumps. If you’re comfortable with it, cook over high heat, stirring continuously, until the meat is fully cooked through, which typically takes about 2–3 minutes.
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Add oyster sauce, fish sauce, white sugar, light soy sauce, and flavor seasoning. Continue stir-frying until you dissolve the sugar and thoroughly combine the flavors.
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Turn off heat, add Thai holy basil, and gently toss and stir to mix. Serve immediately.
Recipe notes
- Before stir-frying, make sure you have cooked your rice, or that your rice is almost ready.
- If you find that the dish appears too dry after adding the flavorings, you can add 2 tablespoons of water. This is totally optional. In Thailand, people typically serve this meat stir-fry on the drier side. In case you prefer a less dry meal, you can implement this tip.
- Make the deep-fried egg first.
How to serve
- Serve with jasmine rice and optionally with a deep-fried egg on top of the dish. You can choose to serve your meal on top of the white rice, or in a separate bowl.
- In Thailand, we like to combine this meal with prik nam pla, which is a spicy Thai table condiment with fish sauce and fresh chili peppers.
Frequently asked questions (FAQ’s)
What is pad kra pao made of?
Typically, people make this Thai stir-fry dish with ground meat, such as chicken, pork, or beef. Anything works, even seafood. Chili peppers and garlic are first crushed with a mortar and pestle. Then everything gets stir-fried in a wok, soy sauce, fish sauce and oyster sauce are added. Near the end, a handful of Thai holy basil quickly gets mixed in. The end result is a classic Thai dish, found all over Thailand.
Is pad kra pao healthy?
My husband and I, we love pad kra pao SO much! But sadly, there’s a negative to it. It’s not the healthiest option. It contains sugar, oyster sauce, fish sauce, and soy sauce. So the final dish is high in sodium, and contains a bit of sugar. But don’t let this scare you, it’s worth every bit of sodium and every grain of sugar, this is total comfort food!
What does pad kra pao taste like?
Pad kra pao has a savory, slightly spicy, and incredibly aromatic taste. The dish is very rich in flavor because of the fish sauce, oyster sauce, and soy sauce. The key ingredient, Thai holy basil, adds a unique and peppery taste. The level of spiciness can vary from mild to hot, depending on the type and quantity of chilies used.
More stir-fry recipes you’ll love
- Kai pad prik haeng – This Thai spicy crispy fried chicken tastes like heaven, I could eat this every day.
- Chicken pad Thai – My mother’s authentic recipe for pad Thai with homemade sauce.
- Vegetarian fried rice – A Kid-friendly meal that’s easy to make with vegetables of your choice.
- Thai basil pork belly – Enjoy a similar meal with crispy pork belly.
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Pad Kra Pao Recipe (Thai Holy Basil Stir-Fry)
Description
An easy and authentic recipe for spicy Thai pad kra pao, with Thai holy basil and minced pork.
Ingredients
Instructions
-
Roughly crush the garlic and chilies using a mortar and pestle.
-
Heat oil over medium-high heat in a wok pan or skillet. Add the crushed garlic and chilies, stir-fry for 20 seconds, or until the garlic becomes golden and the chilies release aroma.
-
Toss in ground pork and break up any clumps. If you’re comfortable with it, cook over high heat, stirring continuously, until the meat is fully cooked through, which typically takes about 2–3 minutes.
-
Add oyster sauce, fish sauce, white sugar, light soy sauce, and flavor seasoning. Continue stir-frying until you dissolve the sugar and thoroughly combine the flavors.
-
Turn off heat, add Thai holy basil, and gently toss and stir to mix. Serve immediately.
Tools you need
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Servings 2
- Amount Per Serving
- Calories 377kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 2g10%
- Total Carbohydrate 8.9g3%
- Dietary Fiber 2g8%
- Sugars 8.2g
- Protein 25.6g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use the nutrition card in this recipe as a guideline.
- Before stir-frying, make sure you have cooked your rice, or that your rice is almost ready. Make the deep-fried egg first.
- Pad kra pao is made with Thai holy basil, not to be mistaken for fresh basil.
- This recipe makes a spicy meal. To make it less spicy, use fewer chilies or remove the seeds.
- If the dish seems too dry after adding the sauces, add 2 tablespoons of water. In Thailand, pad kra pao is typically served on the drier side, but this tip can help if you prefer a moister consistency.
- I suggest using pork-flavored Rosdee for this recipe when you're working with minced pork. If chicken is your protein of choice, go for the chicken flavor instead.
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