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Pad Kra Pao

Pad Kra Pao

A fragrant Thai stir-fry featuring minced meat, holy basil, and a bold, spicy sauce.

Servings
4 people
Prep Time
10
mins
Cook Time
10
mins
Ingredients
11
Total Time
20
mins

Pantry bits

  • Soy sauce
  • Oyster sauce
  • Fish sauce
  • Dark soy sauce
  • Sugar
  • Neutral oil (e.g. canola)

Ingredients

  • 400g minced pork or chicken
  • 5 cloves garlic, minced
  • 2 bird’s eye chilies, finely chopped (adjust to taste)
  • 1 cup fresh holy basil leaves (or Thai basil as a substitute)
  • Steamed jasmine rice (to serve)
  • Fried eggs (crucial, for serving)

Instructions

  1. Heat a wok or large skillet over medium-high heat. Add the oil and minced garlic and chilies. Stir-fry for 30 seconds until fragrant.
  2. Add the minced meat and cook until browned, breaking it up with a spoon (about 4-5 minutes).
  3. Stir in the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Mix well to coat the meat evenly.
  4. Toss in the holy basil leaves and stir-fry for another 30 seconds until just wilted.
  5. Serve immediately over steamed jasmine rice with a fried egg on top, if desired.

Pad Kra Pao, or Thai Basil Stir-Fry, is a quick and flavorful dish that captures the essence of Thai street food. This dish features a savory and slightly spicy sauce that clings to tender minced meat and is perfectly complemented by fragrant holy basil.

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Traditionally served with jasmine rice and a fried egg, Pad Kra Pao is a crowd-pleaser that’s easy to make with simple pantry staples and a handful of fresh ingredients. It’s a perfect weeknight meal that brings bold Thai flavors straight to your table.

Other recipes

Nasi Goreng (Indonesian Fried Rice with Chicken)
Thai Noodle Salad with Peanut Sauce
Crispy Roasted Pork Belly (Thịt Heo Quay)

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