If you have ever wanted to experience the vibrant, aromatic flavors of Thailand in your own kitchen, this Pad Kra Pao (Thai Holy Basil Stir-Fry) Recipe is an absolute must-try. Bursting with the fiery spice of bird’s eye chilies, the fragrant punch of fresh holy basil, and the savory umami from oyster and fish sauces, this dish delivers a perfect balance of heat and freshness. It’s quick to make, incredibly satisfying, and one of those recipes that feels like a warm, flavorful hug on a plate. Whether you’re cooking for yourself or sharing with friends, Pad Kra Pao brings the authentic taste of Thai street food right to your home.
Ingredients You’ll Need
This Pad Kra Pao (Thai Holy Basil Stir-Fry) Recipe relies on a handful of vibrant, essential ingredients that come together effortlessly. Each element plays a crucial role, from texture to flavor, making the dish pop with authenticity and color.
- 300 g minced chicken or pork: Your protein base, finely minced for perfect absorption of the bold flavors.
- 3 tablespoons vegetable oil: Neutral oil for frying, allowing ingredients to sizzle without overpowering taste.
- 5 cloves garlic, minced: Adds a pungent aroma and depth that defines the stir-fry’s backbone.
- 2-3 Thai bird’s eye chilies, finely chopped: Packs the dish with heat and bright spice—adjust to your preferred level of kick.
- 1 onion, sliced: Brings subtle sweetness and crunch to balance the savory elements.
- 1 red bell pepper, sliced: Adds freshness, color, and a gentle sweetness for contrast.
- 2 tablespoons oyster sauce: Deep umami flavor that enriches the entire dish beautifully.
- 1 tablespoon soy sauce: Provides saltiness and a touch of savoriness for harmony.
- 1 tablespoon fish sauce: The secret ingredient that adds authentic Thai soul and complexity.
- 1 teaspoon sugar: Balances spices and salty notes with a hint of sweetness.
- 1 cup fresh Thai holy basil leaves: The star herb that gives Pad Kra Pao its signature herbal fragrance and taste.
- Cooked jasmine rice: Perfectly fluffy and fragrant as a base to soak up all the luscious sauce.
- Fried egg (optional): A golden, runny yolk adds richness and indulgence when desired.
How to Make Pad Kra Pao (Thai Holy Basil Stir-Fry) Recipe
Step 1: Warm Up the Pan and Infuse the Oil
Start by heating your vegetable oil in a large pan or wok over medium heat. This step prepares the cooking surface to release incredible flavors from the garlic and chilies, ensuring they don’t burn but instead infuse the oil with their aromatic essence.
Step 2: Add Garlic and Chilies for That Signature Aroma
Toss in the minced garlic and finely chopped Thai bird’s eye chilies. Stir-fry these for about one minute until you can smell their fragrant punch filling the kitchen. This moment is the heart of the flavor base, so keep an eye on the heat to avoid burning the garlic.
Step 3: Cook the Minced Meat Until Perfectly Browned
Turn the heat up to high and add your minced chicken or pork. Cook vigorously, stirring frequently, until the meat is browned evenly and cooked through. This quick sear locks in juiciness and creates a slight caramelization that makes every bite irresistible.
Step 4: Sauté the Vegetables for Texture and Sweetness
Next, add the sliced onion and red bell pepper to the pan. Stir-fry for 2 to 3 minutes, just until they soften slightly but still maintain a bit of crunch. This mix adds beautiful color and a sweet counterpoint to the spicy, savory meat.
Step 5: Season with Sauces and Sugar for a Balanced Flavor
Pour in the oyster sauce, soy sauce, fish sauce, and sprinkle the sugar over the stir-fry. Mix everything thoroughly so each morsel is coated with this complex, savory-sweet sauce that defines the dish’s irresistible character.
Step 6: Add Holy Basil for the Finishing Herbal Touch
Lastly, stir in the fresh Thai holy basil leaves. Cook just long enough for them to wilt, releasing their distinct peppery, slightly minty aroma. This herb is what truly elevates Pad Kra Pao and delivers an authentic Thai experience with every bite.
Step 7: Serve Hot Over Jasmine Rice and Add a Fried Egg if You Like
Dish up the fiery stir-fry on top of steamed jasmine rice while it’s still hot. For that extra touch of indulgence, add a perfectly fried egg with a runny yolk on top— it soaks into the spicy sauce and rounds out the dish with creamy richness.
How to Serve Pad Kra Pao (Thai Holy Basil Stir-Fry) Recipe
Garnishes
Simple garnishes like a wedge of lime or extra fresh basil leaves bring brightness and a fresh herbal note when serving Pad Kra Pao. A drizzle of sriracha or a sprinkle of crushed roasted peanuts also adds personality and texture, if you’re feeling adventurous.
Side Dishes
Pad Kra Pao pairs wonderfully with crisp cucumber slices or a quick pickled vegetable salad. These sides provide cooling relief to the heat while adding refreshing lightness that balances the richness of the stir-fry.
Creative Ways to Present
For a fun twist, try serving Pad Kra Pao in lettuce cups for a hands-on experience that’s both light and flavorful. Another idea is to turn it into a flavorful rice bowl topped with sliced avocado, fresh herbs, and a fried egg for a satisfying meal full of textures and colors.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator for up to three days. The bold flavors hold up beautifully, making it an easy and flavorful lunch or dinner option throughout the week.
Freezing
Although fresh herbs like holy basil don’t freeze well, you can freeze the cooked meat and sauce mixture separately. Portion it into freezer-safe containers and freeze for up to one month. Just thaw and reheat when you crave a quick Thai fix.
Reheating
Reheat gently in a skillet over medium heat to revive the texture and flavors. Add a splash of water or a bit more soy sauce if it seems dry. For best results, re-add fresh basil leaves at the end of reheating to restore that vibrant aroma.
FAQs
Can I use any type of meat in this recipe?
Absolutely! While minced chicken or pork are traditional, you can also use beef, turkey, or even tofu for a vegetarian variation. Just make sure to adjust cooking times accordingly.
How spicy is this dish traditionally?
This Pad Kra Pao (Thai Holy Basil Stir-Fry) Recipe is known for its moderate to high heat due to the bird’s eye chilies. You can easily adjust the number of chilies or remove seeds to suit your spice tolerance.
What makes holy basil different from regular basil?
Holy basil has a peppery, slightly clove-like flavor with a hint of mint, which is essential for authentic Pad Kra Pao. Regular sweet basil won’t quite replicate the unique taste but can be used if holy basil isn’t available.
Can I prepare this dish ahead of time?
You can prepare the meat mixture a few hours in advance and refrigerate it before stir-frying with fresh basil just before serving. This helps maintain the brightness of the herb and freshness of the dish.
Is Pad Kra Pao usually served with rice?
Yes, it is traditionally served over steamed jasmine rice to soak up the flavorful sauce, and it’s almost always topped with a fried egg for extra richness and texture.
Final Thoughts
There’s something truly magical about this Pad Kra Pao (Thai Holy Basil Stir-Fry) Recipe that brings vibrant Thai street food culture into your kitchen effortlessly. From the first fragrant stir of garlic and chilies to the last bite melted into jasmine rice, every moment in making and eating it is pure joy. Give it a try, invite some friends, and share this delicious tradition—you won’t regret every flavorful mouthful!
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Pad Kra Pao (Thai Holy Basil Stir-Fry) Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 10m
- Total Time: 0h 25m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
Pad Kra Pao is a classic Thai stir-fry dish featuring minced chicken or pork cooked with fragrant garlic, fiery bird’s eye chilies, fresh holy basil, and savory sauces. This quick and flavorful meal is traditionally served over jasmine rice, often topped with a crispy fried egg, making it a perfect balance of spicy, savory, and aromatic flavors.
Ingredients
Main Ingredients
- 300 g minced chicken or pork
- 3 tablespoons vegetable oil
- 5 cloves garlic, minced
- 2–3 Thai bird’s eye chilies, finely chopped (adjust for desired spiciness)
- 1 onion, sliced
- 1 red bell pepper, sliced
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup fresh Thai holy basil leaves
To Serve
- Cooked jasmine rice, for serving
- Fried egg, for topping (optional)
Instructions
- Heat the oil: Heat the vegetable oil in a large pan or wok over medium heat to prepare for stir-frying.
- Cook garlic and chilies: Add the minced garlic and chopped bird’s eye chilies to the hot oil and stir-fry for about 1 minute until fragrant to release their flavors.
- Brown the meat: Increase the heat to high and add the minced chicken or pork. Stir and cook until the meat is browned and thoroughly cooked, about 4-5 minutes.
- Add vegetables: Toss in the sliced onion and red bell pepper. Stir-fry for 2-3 minutes until the vegetables soften slightly but retain a bit of crunch.
- Season the dish: Stir in the oyster sauce, soy sauce, fish sauce, and sugar. Mix everything well to evenly coat the meat and vegetables with the flavorful sauces.
- Add holy basil: Add the fresh Thai holy basil leaves last, stirring just until they wilt to preserve their distinctive aromatic flavor.
- Serve: Serve the Pad Kra Pao hot over cooked jasmine rice. Optionally, top with a fried egg for added richness and texture.
Notes
- Adjust the number of bird’s eye chilies based on your preferred spice level.
- Using fresh Thai holy basil is key for authentic flavor, but if unavailable, sweet basil can be a substitute.
- For a vegetarian version, substitute minced meat with tofu and use vegetarian oyster sauce.
- Cooking on high heat ensures a quick stir-fry and helps develop a slight smoky flavor known as ‘wok hei.’
- Serve immediately after cooking to enjoy the freshness and vibrant flavors.
