📝 About This Recipe
Pad Kra Pao is arguably the most beloved comfort food in Thailand, a fiery and fragrant masterpiece that balances the peppery punch of holy basil with the savory depth of garlic and chilies. This dish is defined by its 'wok hei'—the breath of the wok—which creates crispy-edged minced meat and a perfectly caramelized sauce. Served over jasmine rice with a signature crispy fried egg, it is a symphony of textures and bold, unapologetic Thai flavors.
🥗 Ingredients
The Aromatics (Prik Kuer)
- 5-10 pieces Thai Bird's Eye Chilies (adjust to heat preference; red and green mixed)
- 5-6 pieces Garlic Cloves (peeled)
- 1 small Shallot (optional for added sweetness, finely sliced)
The Protein and Herb
- 300 grams Ground Pork or Chicken (preferably with 20% fat content for juiciness)
- 2 cups Holy Basil (Bai Kra Pao) (packed leaves; do not substitute with Italian basil if possible)
- 3 tablespoons Vegetable Oil (high smoke point oil like canola or sunflower)
The Seasoning Sauce
- 1 tablespoon Oyster Sauce (Thai brand preferred)
- 1 teaspoon Light Soy Sauce (for saltiness)
- 1 teaspoon Dark Soy Sauce (for rich color and molasses undertones)
- 1/2 tablespoon Fish Sauce (for umami)
- 1/2 teaspoon Sugar (to balance the heat)
- 2 tablespoons Water or Chicken Stock (to loosen the sauce)
For Serving
- 2 pieces Eggs (for the 'Kai Dao' (fried egg))
- 2 cups Jasmine Rice (steamed and hot)
- 1 small bowl Prik Nam Pla (fish sauce with sliced chilies and lime)
👨🍳 Instructions
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1
Prepare the aromatics: Using a mortar and pestle, pound the garlic and Thai bird's eye chilies into a coarse paste. You want them bruised and broken to release the oils, not a smooth puree.
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2
Whisk the seasoning sauce: In a small bowl, combine the oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, and water. Stir until the sugar is dissolved and set aside.
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3
Fry the signature egg (Kai Dao): Heat 2 tablespoons of oil in a wok or small skillet over medium-high heat until shimmering. Crack the egg into the hot oil; it should sizzle and bubble immediately. Spoon hot oil over the whites until crispy and browned on the edges, keeping the yolk runny. Remove and set aside.
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4
Heat the wok: Wipe out the wok if necessary and add the remaining tablespoon of oil over high heat. The wok should be slightly smoking.
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5
Sauté the aromatics: Add the chili and garlic paste to the hot oil. Stir-fry for 20-30 seconds until incredibly fragrant, being careful not to burn the garlic.
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6
Brown the meat: Add the ground pork or chicken to the wok. Use your spatula to break the meat into small crumbles. Spread it out against the surface of the wok to get a nice sear.
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7
Cook until dry: Continue stir-frying the meat until it is cooked through and most of the moisture has evaporated, leaving the meat to sizzle in its own fat for about 2-3 minutes.
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8
Add the sauce: Pour the prepared seasoning sauce over the meat. Stir-fry rapidly for 1 minute to ensure every morsel of meat is coated and the sauce thickens slightly.
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9
The Basil Finish: Toss in the holy basil leaves. Immediately turn off the heat—the residual heat is enough to wilt the basil while preserving its delicate peppery aroma.
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10
Final Toss: Give everything one final quick stir to incorporate the wilted basil into the meat mixture.
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11
Plate: Divide the steamed jasmine rice between two plates. Top each with a generous portion of the stir-fry and place the crispy fried egg on top.
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12
Serve: Serve immediately with a side of Prik Nam Pla for those who want extra salt or heat.
💡 Chef's Tips
Always use Holy Basil (Tulsi) if you can find it; its peppery, clove-like scent is what defines this dish compared to sweet Thai Basil. Don't be afraid of the smoke; a high-heat wok is essential for the characteristic charred flavor of street-style Pad Kra Pao. Avoid over-crowding the pan; if doubling the recipe, cook in batches to ensure the meat fries rather than steams. If you find the dish too spicy, serve with a wedge of lime or increase the sugar slightly to balance the capsaicin. For the best texture, use hand-minced meat rather than store-bought ground meat for a more 'rustic' and chunky feel.
🍽️ Serving Suggestions
Serve with a side of 'Prik Nam Pla' (fish sauce, lime juice, and chopped chilies) to drizzle over the rice. A cold Thai lager beer is the perfect beverage to cut through the intense heat of the chilies. Pair with a simple clear cucumber soup to provide a refreshing contrast to the spicy stir-fry. For a complete meal, serve with a side of fresh cucumber slices and long beans to cleanse the palate. Finish the meal with a sweet dessert like Mango Sticky Rice to soothe the spice.