There’s something utterly captivating about Pad Kra Pao, the Thai holy basil stir-fry that has earned its stripes as a beloved street food across Thailand. Bursting with the gentle heat of bird’s eye chilies, the deep umami of oyster and fish sauces, and the bright herbal kick of holy basil, this dish dances across your palate from the very first bite. It’s the kind of recipe that feels gourmet yet comes together in a snap—perfect for a busy weeknight dinner or a leisurely weekend lunch. With just 10 minutes of prep and 15 minutes of cooking, you’ll go from chopping to dinner table in under half an hour. Plus, at around 400 calories per serving, it strikes a friendly balance between satisfying your cravings and keeping things light.
Over the years, I’ve found that even cooks who shy away from spicy food can fall head-over-heels for Pad Kra Pao when they adjust the chili count to their liking. As someone who once burned through the first tentative batch by underestimating those tiny Thai chilies, I can attest: start small, then build your way up to the heat level that makes you grin. This recipe is rated Beginner for a reason—it uses simple ingredients you can find at any supermarket or Asian grocer, and the technique is a straightforward stir-fry. Whether you’re meal-prepping for the week or hosting friends for a casual dinner, this vibrant, flavorful dish will make you—and anyone lucky enough to join you—feel like a true Thai street-food master.
KEY INGREDIENTS IN PAD KRA PAO THAI HOLY BASIL STIR-FRY
Before we fire up the pan, let’s break down the essential building blocks of this dish. Each ingredient plays its part in creating the perfect harmony of heat, savory depth, sweetness, and fresh herbal notes.
- Vegetable oil: A neutral cooking medium that allows the garlic and chilies to bloom without overpowering their flavors.
- Garlic: Provides a pungent, aromatic base. When minced and quickly sautéed, it infuses the oil with bold, savory notes.
- Thai bird’s eye chilies: The secret to authentic heat. These tiny powerhouses deliver a sharp, lingering spiciness—adjust the amount to suit your tolerance.
- Ground chicken, pork, or beef: Your protein of choice. Ground meat soaks up the sauces beautifully and creates that satisfying bite typical of street-style stir-fries.
- Oyster sauce: Brings a briny, sweet-savory complexity that deepens the overall taste profile.
- Soy sauce: Adds saltiness and color, balancing the oyster sauce with a familiar umami note.
- Fish sauce: Infuses the dish with a rich, oceanic backbone—an essential element in traditional Thai cooking.
- Sugar: A small pinch of sweetness harmonizes the salty and spicy components, rounding out the flavor.
- Chicken broth or water: Helps to create a saucy consistency, ensuring every grain of rice can catch those delicious juices.
- Thai holy basil leaves: Distinct from sweet basil, these leaves offer peppery, clove-like undertones that define Pad Kra Pao.
- Onion (optional): Adds a mild sweetness and a touch of crunch when lightly stir-fried.
- Cooked jasmine rice: The perfect canvas—its fluffy texture and fragrant aroma soak up the saucy stir-fry.
- Fried eggs (optional): A classic street-food topping; runny yolks meld with the spicy meat for an irresistible finish.
HOW TO MAKE PAD KRA PAO THAI HOLY BASIL STIR-FRY
This recipe moves fast once you turn on the heat, so have your ingredients prepped and within reach. Follow these detailed steps to achieve a restaurant-quality stir-fry at home:
1. Heat the vegetable oil in a large pan over medium-high heat. Once the oil shimmers, add the minced garlic and chopped Thai chilies. Stir quickly for about 30 seconds, just until the garlic turns lightly golden and releases its fragrance.
2. Add the ground chicken, pork, or beef to the pan. Stir-fry the meat for 5–7 minutes, breaking it up into small pieces with a spatula. Wait until there’s no pink left before moving on.
3. Stir in the oyster sauce, soy sauce, fish sauce, and sugar. Use a spatula to mix well, ensuring every bit of meat is coated in this savory-sweet sauce.
4. Pour in the chicken broth or water and let the mixture simmer for a couple of minutes. This short simmer will slightly thicken the sauce, making it cling perfectly to the meat.
5. Add the sliced onion (if using) and continue to stir-fry for another 1–2 minutes, just until the onion begins to soften and turn translucent.
6. Turn off the heat and immediately stir in the Thai holy basil leaves. Allow the residual heat to gently wilt the leaves without overcooking them—this preserves their bright, peppery aroma.
7. Serve right away over a bed of steamed jasmine rice. Top each portion with a fried egg for the classic street-food touch, letting the yolk break and mingle with the stir-fry.
SERVING SUGGESTIONS FOR PAD KRA PAO THAI HOLY BASIL STIR-FRY
When it comes to elevating your Pad Kra Pao experience, presentation and accompaniments can take it from homemade to memorable. Here are a few of my favorite ways to serve this vibrant dish:
- Crispy Fried Egg Nest: Pile your stir-fry onto a plate of fluffy jasmine rice, then crown it with a sunny-side-up egg whose edges are lacy and golden. The runny yolk creates a silky sauce that perfectly balances the heat.
- Fresh Cucumber Slices & Lime Wedges: Add cooling cucumber ribbons on the side and a couple of lime wedges for squeezing. The fresh acidity brightens every bite and soothes the spiciness.
- Crunchy Shallot Tidbits: Top the stir-fry with thinly sliced fried shallots for an extra layer of crunch and a hint of sweet onion flavor—these are a Thai street-food staple for a reason.
- Herb Garnish & Chili Threads: Scatter extra Thai basil leaves and delicate chili threads on top for an elevated, restaurant-style look. It’s an easy trick that impresses and adds an extra herbaceous kick.
HOW TO STORE PAD KRA PAO THAI HOLY BASIL STIR-FRY
If you happen to have leftovers—and trust me, it happens faster than you think—proper storage will preserve that bold flavor for another meal. Follow these tips to keep your stir-fry tasting fresh:
- Refrigerator Storage: Transfer cooled leftovers to an airtight container and refrigerate within two hours of cooking. It will stay delicious for up to 3–4 days.
- Freeze for Longer Keeping: For meal-prep convenience, divide the stir-fry (without rice) into freezer-safe bags or containers. Press out excess air, label with the date, and freeze for up to one month. Thaw overnight in the fridge before reheating.
- Separate Rice & Toppings: If you plan to store rice and fried eggs alongside the meat, keep them in separate compartments or containers. This prevents the rice from becoming mushy and lets you reheat each component optimally.
- Reheating Tips: Warm gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Stir just until heated through—avoid overcooking the basil, which can turn limp and dark.
CONCLUSION
Here’s the bottom line: Pad Kra Pao is a lightning-fast, flavor-packed dish that feels exotic yet remains simple enough for any home cook to tackle. From the sizzle of garlic and chilies in hot oil to the final wilt of holy basil leaves, every step is designed to layer flavors that pop against a backdrop of tender meat and steamy jasmine rice. Whether you’re a seasoned Thai-food lover or a curious beginner, this recipe’s Beginner difficulty rating, 10-minute prep, and 15-minute cook time make it perfect for a cozy dinner, a lively lunch, or even a meal-prep hero for the week ahead. With roughly 400 calories per serving and the option to customize spice levels, it’s as practical as it is delicious.
Feel free to print this article and stash it in your favorite recipe binder for easy reference—or bookmark it on your device if paper isn’t your style. You’ll also find a FAQ below, where common questions about ingredients, substitutions, and techniques are answered in one handy spot. If you try this Pad Kra Pao stir-fry, I’d love to hear how it goes: Did you up the chili heat? Swap in tofu for a vegetarian twist? Let me know in the comments if you have any questions, feedback, or wild ideas that took this classic Thai street food to your own personal flavor paradise. Enjoy cooking, and may your kitchen be filled with the bold spirit of Thailand!
Pad Kra Pao Thai Holy Basil Stir-Fry
Description
This vibrant stir-fry features aromatic Thai holy basil, savory meats, and a kick of heat from bird's eye chilies, all served over fluffy jasmine rice.
Ingredients
Instructions
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Heat the vegetable oil in a large pan over medium-high heat. Add the minced garlic and chopped Thai chilies, stirring quickly, for about 30 seconds until fragrant.
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Add the ground chicken, pork, or beef to the pan. Stir-fry until the meat is cooked through, about 5-7 minutes, breaking it up into small pieces with a spatula.
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Stir in the oyster sauce, soy sauce, fish sauce, and sugar. Mix well to combine all the flavors.
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Add the chicken broth or water to the pan and let it simmer for a couple of minutes to allow the sauce to slightly thicken, stirring occasionally.
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Add the sliced onion, if using, and continue to stir-fry for about 1-2 minutes, until the onion starts to soften.
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Turn off the heat and stir in the Thai holy basil leaves to gently wilt them in the residual heat.
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Serve immediately over a bed of steamed jasmine rice. Top with a fried egg if desired.
Note
- Thai holy basil has a unique flavor compared to regular basil, so it's recommended not to substitute it. However, if unavailable, you can try using Thai sweet basil or regular basil as an alternative.
- For a vegetarian version, replace the ground meat with firm tofu or a plant-based protein, and swap fish sauce with soy sauce or tamari.
- Thai bird's eye chilies are very hot; adjust the quantity to your spice tolerance.
- Pad Kra Pao is a popular street food in Thailand, often served with a crispy fried egg on top.
