Who doesn't love a quick, flavour-filled stir fry! This Thai basil stir-fry is perfect for a quick weeknight meal because it's done in about 15 minutes. And unlike many stir fries that require a lot of chopping, slicing and dicing, this only needs you to pound out a chilli and garlic paste.
It might take you an extra 30 seconds or so longer if you choose to make the Thai dipping sauce to go over the fried egg - nam pla prik - and you should, because it adds another layer of flavour. Crazy that something as simple as a fried egg with a runny yolk can take a stir fry to the next level - like what I do with my Stir fried beef with beans and peas.
This dish has a lot of different names. Pad means "stir-fry", and "kra pao" is the word for holy basil. It's also often spelled as kaprow, gaprao, ka prao, and the Wikipedia page is phat kaphrao! Speaking of holy basil... it's hard for me to find. I can occasionally get it from my local Asian grocer. Regular Italian/sweet basil is a perfectly fine substitute for this pad kra pao recipe, so don't feel you can't make it if you can't find holy basil.
Pad Kra Pao ingredients
- Thai chillies - these are short chillies and are also called "birds eye" and are HOT! Feel free to reduce or increase the chilli to your personal taste, or substitute the variety for something available to you or that you prefer. As a guide, 5 chillies are hot, 2-3 would be medium and 1-2 mild.
- Garlic
- Neutral oil - used for stir frying. Any neutral oil is fine, use what you have on hand.
- Mince - pork or chicken is traditional, beef also works well. You could also use prawns or tofu.
- MSG - optional. Some people don't like it, but your local takeaway probably adds it which is why it tastes so good...
- Holy basil - it's the key ingredient and in the name ("kra pao"). It will probably be hard to find, so substitute with regular Italian/sweet basil if you need to - see basil options for more.
- Fried eggs and Jasmine rice are traditional to serve with Pad Kra Pao.
- The sauce is made from oyster sauce, Golden mountain seasoning, fish sauce, dark soy sauce, sugar and water
- Golden mountain seasoning is similar to soy sauce but is sweeter. It's available from Asian grocers and larger supermarkets. Substitute with light soy sauce if you need to.
For the Nam pla prik
- Nam pla prik is an optional condiment that's spooned over the egg and is made from chillies, fish sauce, lime juice, garlic and shallots.
How to make Pad Kra Pao
Check out the recipe card further down the post for comprehensive instructions.
- Make the sauce - just combine all the ingredients
- Make the paste by grinding the chilli and garlic in a pestle and mortar.
- Cook the mince
- Add the chilli/garlic paste and then the sauce
- Add the basil
Tips
- Watching carbs? Swap the Jasmine for cauliflower or broccoli rice. No, it's not traditional - but it works! You can also leave the sugar out of the sauce.
- Reheat eggs by carefully placing them on top of the stir fry when reducing the sauce. The steam will warm them back up.
- Holy basil is difficult to find but if you can source it, use it.
- The garlic and chilli paste will have the best result when it's thoroughly ground in the pestle and mortar. Doing so releases more oils, adding to a more fragrant dish.
What to serve with Pad Kra Pao
Pad Kra Pao is a complete meal on its own. It's traditionally served with a fried egg on top, and nam pla prik spooned over the egg.
I have included a simple recipe for Nam Pla Prik as part of the Pad Kra Pao - you don't have to make it but it does complement the egg well.
Protein choices
Pad Kra Pao is usually made with pork or chicken mince. I've also eaten it made with prawns and beef, and both of those work well. You can also use cubes of tofu if you'd like to make it vegetarian - fry them until golden in place of the mince.
Basil vs Thai basil vs Holy basil
This dish is meant to be made with holy basil - it's in the name, kra pao means "holy basil". With that said, there's a good chance you'll have trouble finding this ingredient. Try calling around your local Asian grocers - my local sometimes carries it - but I chose to make this recipe with Italian/sweet basil because it's widely accessible.
Thai basil is a different cultivar to holy basil - so don't confuse them!
Is Pad Kra Pao spicy?
Pad Kra Pao is meant to be a spicy dish. You can reduce the heat by using fewer Thai/birds eye chillies, or you can use a more mild chilli, like cayenne.
If in doubt, use fewer chillies and adjust to taste after cooking with red pepper flakes. You'll lose some of the fragrance from the fresh chilli, but it's better than having food that's too hot for you to eat!
Nam Pla Prik
Nam Pla Prik is a Thai condiment made from fish sauce, chilli, garlic, lime juice and shallots. It's used to add flavour to things, like eggs, stir fries, rice or grilled meats. You don't need to make it but it does add another layer to the recipe which is why I've included it. It packs a lot of flavour in a spoonful or so!
Thai Holy Basil Stir Fry "Pad Kra Pao"
| Prep | Cook | Total |
|---|---|---|
| 10 mins | 15 mins | 25 mins |
- 5 Thai birds eye chillies, sliced adjust to your heat, see note 1 for suggestions and substitutions
- 6 garlic cloves
- 2 tbsp vegetable oil any neutral oil is fine
- 500g (1.1 lbs) minced pork or chicken see note 2
- Pinch of MSG, to taste optional
- 35g (1 oz) holy basil leaves sub for Italian/sweet basil, see note 3
- Cooked Jasmine rice, to serve
- 4 fried eggs, to serve
- 2 tbsp oyster sauce
- 2 tbsp Golden Mountain seasoning see note 4, sub with soy sauce
- 1 tbsp fish sauce
- 1 tsp dark soy sauce
- 2 tsp sugar
- 1/4 (60ml) cup water
- 1-2 Thai birds eye chillies, finely sliced depending on how hot you want it
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 garlic clove, minced optional
- 1 tbsp shallots, very finely sliced optional - use Thai shallot if you can find it
- Make the sauce by mixing all of the sauce ingredients together and stirring well.
- Make the nam pla prik, if using, by combining all the ingredients together in a bowl.
- Make the paste by placing the sliced chillies and garlic into a pestle and mortar and pounding to a rough paste. Alternatively you can finely slice both the garlic and chilli.
- Cook mince - add the oil to a large wok or skillet. Heat over high heat and add the mince. Cook the mince until browned and cooked through, stirring occasionally, and using your wooden spoon to break up any large lumps.
- Add chilli and garlic paste - push the meat to one side of the wok or skillet. Add the chilli garlic paste and stir it until fragrant and then combine with the mince.
- Add sauce - stir the sauce well and pour over the mince. Stir through and allow to reduce slightly. Remove from the heat. Add MSG if using and stir well.
- Add basil - stir through the basil. It should wilt in the residual heat - add it back to the heat for a few seconds if needed. Adjust seasoning as required.
- Serve with Jasmine rice, topped with a fried egg, and spoon over some nam pla prik if using.
- Chilli - Thai chillies - also known as "birds eye" - are hot. Keep in mind that this dish is meant to be hot, but reduce the chilli to 1-2 for mild heat and 2-3 for medium heat. Feel free to sub for a milder chilli or use another variety if you can't find Thai chillies.
- Protein - typically this dish is made with pork or chicken, but you can make it with other proteins - It's good with beef, and I've eaten it made with prawns before. You can also cube tofu and fry that if you're vegetarian.
- Basil - this dish is meant to use "Holy Basil" which can be challenging to find. Having tried it with holy basil, I find the taste of Italian/sweet basil a fine substitute. Thai basil and holy basil are not the same thing.
- Golden mountain seasoning - you'll find this at Asian grocers or online. It's a Thai seasoning sauce that's very similar to soy sauce. Use light soy sauce as a substitute if you can't get it.
- More vegetables - if you'd like more vegetables in the dish, you can finely slice 2 shallots and slice green beans into 2" (5cm) lengths and stir fry them before adding the mince. Remove them once cooked, and add them back before adding the sauce.
