Ground meat, holy basil, red chilis, and aromatics stir-fried in a spicy, savory sauce served over rice with a fried egg! This easy pad kra pao recipe is ready in just 15 minutes using simple ingredients, making it a better-than-takeout main for busy weeknights!
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What is Pad Kra Pao?
Pad Kra Pao (or 'Pad Ka Prao' or 'Pad Gaprao') is a flavorful Thai dish made of minced meat stir-fried with holy basil, red chilis, garlic, and shallots in a savory sauce.
You'll often find this stir-fry dish at Thai restaurants, usually served with steamed rice and topped with a crispy fried egg.
Depending on the restaurant, it may be made with ground chicken, beef, or pork, so you can customize this recipe to your preferences.
In Thai, the word "pad" means "stir-fry" and "kra pao" means "holy basil". It's often considered an unofficial national dish of Thailand because it's beloved by Thai locals!
Sometimes I like adding vegetables to this dish for fiber - try adding 1 cup of chopped green beans to the stir-fry after the meat has browned!
If you prefer this mild, reduce or remove the red chilis or replace with red bell peppers!
Ingredients & Substitutes
Please scroll down to the below recipe card for exact measurements:
- Extra-Lean Ground Meat: Feel free to use fresh ground chicken, beef, pork, or even ground turkey.
- Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low-smoke-point oil.
- Holy Basil: Or substitute with Thai basil, Thai sweet basil, or Italian basil.
- Shallot: Or substitute with ¼ cup onion.
- Red Chilis: Use any large red chili or for an authentic version, use red bird's eye chili. For a non-spicy version, swap with ¼ cup red bell pepper.
- Garlic Cloves
- Chicken Stock: The low-sodium kind, or substitute with beef stock.
Sauce
- Oyster Sauce: Or substitute with vegetarian stir-fry sauce.
- Fish Sauce: Or substitute by adding more oyster sauce to taste.
- Regular Soy Sauce: Or substitute with low-sodium soy sauce or light soy sauce.
- Dark Soy Sauce: Or substitute with dark mushroom soy sauce.
- White Granulated Sugar: Or substitute with cane sugar, palm sugar, or coconut sugar.
Note: Asian ingredients are typically available at most Asian grocery stores or check online.
Variation
- Gluten-free version - Replace both soy sauces with tamari sauce, coconut aminos or gluten-free soy sauce. Use gluten-free oyster sauce and gluten-free fish sauce.
Expert Tips
- Use fresh ground meat and aromatics as these are the star ingredients!
- Prepare your ingredients in advance as the cooking process is fast.
- Don't skimp on the oil or the meat will taste dry.
- Sauté the aromatics for only 30 seconds or the garlic can burn.
- Break up the ground meat so it can evenly cook and brown properly.
- Evaporate all the liquids in the pan before adding the sauce and stock.
Instructions
Below are step-by-step instructions on how to make pad kra pao:
- Make the sauce: In a small bowl, combine the sauce ingredients as listed above until sugar has dissolved. Set aside.
- Fry aromatics: Heat vegetable oil in a large pan on medium-high heat. Once hot, stir fry shallot, garlic, and chilis until they have softened, about 30 seconds.
- Cook ground meat: Add ground meat and break it up into smaller pieces (not chunks). Cook until liquids in the pan have evaporated and the meat is slightly browned.
- Add sauce then stock: Add sauce and stir fry for 30 seconds. Then pour in stock and stir fry for another 30 seconds.
- Cook basil: Add basil and stir fry until softened, about 15 seconds. Transfer the dish to a large serving plate.
- Serve with rice and egg: Serve with steamed white rice and a fried egg on top. Enjoy!
Storage & Reheating
- Pad Kra Pao can last up to 4 days stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
- Pad Kra Pao can be frozen for up to 2-3 months in a freezer-safe bag once cooled. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until hot throughout.
Pairing Suggestions
Pad kra pao pairs well with:
- Starters: Egg Rolls or Fresh Spring Rolls.
- Vegetable Dishes: Chinese Garlic Gok Choy, Spicy Garlic Bok Choy, Chinese Garlic Yu Choy, Chinese Garlic Gai Lan, Garlic Green Beans or Stir-fried Snow Pea Leaves.
- Noodle Dishes: Thai Drunken Noodles, Pad See Ew, Chicken Pad Thai, Shrimp Pad Thai, Thai Glass Noodle Stir-Fry, or Pad Woon Sen
- Rice Dishes: Thai Spicy Basil Fried Rice or Thai Railway Fried Rice.
- Protein Dishes: Bang Bang Shrimp, Crying Tiger Beef, or Thai Garlic Shrimp.
FAQ
Pad kra pao can be made up to 4 days in advance and stored in an airtight container in the fridge once cooled. To reheat, microwave or reheat on the stovetop until hot throughout.
To make pad kra pao vegetarian, substitute the meat with extra-firm tofu. Substitute the oyster sauce and fish sauce with vegan alternatives, which are available online. Replace the stock with cold water.
To make pad kra pao not spicy, reduce or omit the red chilis or substitute with ¼ cup chopped red bell peppers.
📖 Recipe
Easy 15-min. Pad Kra Pao (Thai Holy Basil Stir-Fry)
Ingredients
- 1 lb extra-lean ground chicken or ground pork / ground beef
- 1 cup Holy basil or Thai basil / Sweet Basil - stems removed
- 1 shallot or ¼ cup onion, finely diced
- 2 large red chili or bird's eye chili for more spice, de-seed & finely chopped
- 5 garlic cloves minced
- ¼ cup chicken stock or beef stock, low-sodium
- 3 tablespoon vegetable oil or any neutral oil
Sauce
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce
- 2 teaspoon fish sauce
- 2 teaspoon white granulated sugar or cane sugar / palm sugar
- 1 teaspoon regular soy sauce or light soy sauce
- 1 teaspoon dark soy sauce
Serve with:
- 2 fried eggs or as needed (optional)
- cooked jasmine rice or any white rice of choice
Instructions
- In a small bowl, combine the sauce ingredients as listed above until sugar has dissolved. Set aside.
- Heat vegetable oil in a large pan on medium-high heat. Once hot, stir fry shallot, garlic, and chilis until they have softened, about 30 seconds.
- Add ground meat and break it up into smaller pieces (not chunks). Cook until liquids in the pan have evaporated and the meat is slightly browned.
- Add sauce and stir fry for 30 seconds. Then pour in stock and stir fry for another 30 seconds.
- Add basil and stir fry until softened, about 15 seconds. Transfer the dish to a large serving plate.
- Serve with steamed white rice and a fried egg on top. Enjoy!
Donna
Simple and delicious recipe! I used rock sugar instead of white sugar and added the juice of half a lime to my sauce. I also added red bell peppers which I added my wok about 2 minutes before I added the ground meat. Will definitely make this recipe again. Thanks!!
Christie Lai
Thrilled to read that this worked out well for you and thank you for making my recipe, Donna! I loved that you used rock sugar and added some lime juice and red peppers. I hope you continue to enjoy it in the future 🙂
Erin Fleischman
Easy to make and delicious! Added snap peas from my garden right before adding the sauce and it was delicious!
Christie Lai
Thanks so much for making my recipe, Erin! So pleased to hear that you enjoyed it and found it delicious with the garden snap peas!
Caitlin Takata
Easy to make and came out delicious! I didn’t include the chilis because my daughter doesn’t like spicy but still came out with so much flavor! Made it twice in one week!
Christie Lai
Thank you for making my recipe twice in one week! Glad you and your daughter enjoyed it 🙂
Allison
How many chili peppers would I use to keep this mild for my kids? My kids think mild enchilada sauce from the store is spicy. I want it to taste authentic but don't want to waste my money and time if they won't be able to eat it. Thanks!
Christie Lai
I would recommend either omitting the red chili so it's not spicy at all or using 1 de-seeded large chili and avoid the small Thai bird's eye chili as they're very spicy. I don't recommend using mild enchilada sauce from the store as the flavors from the sauce will conflict. Hope this helps!
Jd
Will cook pad kra pao
Maria
This was so easy, delicious and satisfying! Thank you!
Christie Lai
Thanks so much for making it, Maria! Glad you enjoyed it!
Dan
Great stuff. Just needs more heat, adding thai peppers would be great but this has incredible taste. Thanks!
Kelly
This was delicious and so easy to make. I omitted the peppers in case it was going to be too spicy - but used siracha when eating. I bulked it up by adding sugar snap peas (blanched for 2 mins) with diced red peppers, and added lime juice using 1 lime. Will be adding this to my rotation.
Christie Lai
Thank you for making my recipe and for leaving this positive review, Kelly! Glad you enjoyed with the additions 🙂 Have a great day!