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
Scale
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.
