Spice Up Your Dinner With Pad Kra Pao (Thail Holy Basil Stir-Fry)

Pad Kra Pao (Thai Holy Basil Stir-Fry) is a must-try for Thai food lovers! This flavorful stir-fry combines savory meat with holy basil, red chilies, garlic, and shallots, creating a classic dish that’s ready in just 15 minutes with simple ingredients.

What is Pad Kra Pao?

Pad Kra Pao (also known as Pad Ka Prao or Pad Gaprao) is a bold and flavorful Thai stir-fry made with ground meat. Typically prepared with ground chicken, pork, or beef, the dish combines fresh Holy basil, red chilies, garlic, shallots, and a simple yet savory sauce. It’s traditionally served over steamed rice and topped with a crispy fried egg.

A favorite at Thai restaurants, this beloved dish gets its name from the Thai words 'pad,' meaning 'stir-fry,' and 'kra pao,' referring to Holy basil. Often considered Thailand's unofficial national dish, Pad Kra Pao holds a special place in the hearts of locals.

This Thai basil chicken recipe is a simple and flavorful dish ready in just 15 minutes, perfect for the whole family. It’s my go-to Thai recipe when I have minced meat to use up in the fridge. For an extra touch of nutrition, I enjoy stirring in 1 cup of chopped green beans once the meat has browned.

Ingredients & Substitutes

• Freshly ground meat or minced meat: Choose extra-lean ground chicken, pork, or beef. Ensure it's fresh and far from its expiration date, as this is the key ingredient!

• Neutral oil: Use oils with a high smoke point such as avocado, sunflower, peanut, vegetable, or canola oil. Avoid olive oil or other strongly scented oils with a low smoke point.

• Holy basil: If holy basil isn't available, you can substitute it with fresh Thai basil, sweet basil, Italian basil, or regular basil. In this recipe, I'm using Thai basil as it's what I have on hand.

• Shallot: Can be substituted with ¼ cup of onion.

• Red chilies: Use any chili peppers or substitute with red pepper flakes. For a spicier stir-fry, try Thai chilies (bird's eye chilies).

• Garlic: Cloves of garlic are essential for flavor.

• Chicken or beef stock: Preferably use a low-sodium option.

• Fried egg (optional): Add a fried egg on top for extra richness.

• Cooked white rice: Jasmine rice is ideal, but any white rice you enjoy works well.

Stir-Fry Sauce

• Oyster sauce: Replace with vegetarian stir-fry sauce if avoiding oysters. For gluten-free options, use a gluten-free oyster sauce.

• Fish sauce: A key ingredient in Thai cooking, made from fish, salt, and water, known for its rich umami flavor. Substitute with a vegetarian or vegan fish sauce alternative if needed.

• Regular soy sauce: Use low-sodium or light soy sauce as an alternative. For a gluten-free option, choose tamari, coconut aminos, or gluten-free soy sauce.

• Dark soy sauce: Thicker and richer than regular soy sauce; if unavailable, adjust with additional regular soy sauce for flavor.

• White granulated sugar: Replace with coconut sugar or cane sugar if preferred.

Pro Tips

• Use the freshest ground meat and aromatics for the best flavor—these are the key elements of the dish.

• Don't skimp on oil; it's essential for keeping the ground meat moist and enhancing the dish's richness.

• Prep all your ingredients ahead of time—the cooking process is fast, especially when it comes to mixing the sauce.

• Allow the aromatics to steep in the oil to maximize flavor, but keep an eye on them to avoid burning.

• Break the meat into small pieces and brown it slightly for added depth of flavor.

• Ensure any liquids in the pan are fully evaporated before incorporating the sauce and stock.

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 2-3 minutes or warm in a pan over medium heat until heated through. Freezing is not recommended, as the basil leaves and chilies tend to lose their texture and become mushy.

• 453 g extra-lean ground chicken or ground pork or ground beef

• 25 g basil or substitute with regular basil, Thai basil, Italian basil or sweet basil

• 1 shallot or sub with ¼ cup onion diced

• 2 large red chili de-seeded & thinly sliced (or leave in seeds if you prefer it spicy or substitute with Thai red chillies for extra spice)

• 5 cloves garlic minced

• 60 ml chicken stock or beef stock

• 45 ml vegetable oil or any neutral oil

Sauce:

• 15 ml oyster sauce or substitute with vegetarian stir fry sauce

• 10 ml fish sauce

• 8 g white granulated sugar

• 5 ml regular soy sauce

• 5 ml dark soy sauce

Serve with:

• 1 fried eggs optional

• 240 g cooked jasmine rice or any white rice of your choice

Instructions

• In a small bowl, combine Sauce ingredients until sugar has dissolved. Set aside.

• Heat vegetable oil or any neutral oil in a large pan or wok on medium-high heat. Once oil is hot, fry shallot, garlic and chilies until shallots have softened, about 30 seconds.

• Add ground meat. Break it up into smaller bits (not chunks). Cook until liquids in the pan have fully evaporated and the meat is slightly browned.

• Add sauce and stir fry for 30 seconds. Then add chicken or beef stock and stir fry for another 30 seconds.

• Toss in basil leaves and cook for 15-20 seconds or until leaves have softened. Remove pan off heat. Serve immediately with cooked rice and fried eggs on top (optional).

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