Pad Kra Pao (Thai Holy Basil Stir-Fry). If you love Thai food, you must try this savory meat stir-fry with holy basil, red chilis, garlic and shallots! This popular Thai dish is ready in 15 minutes with simple ingredients and is so delicious!
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What is Pad Kra Pao?
Pad Kra Pao (aka Pad Ka Prao or Pad Gaprao) is flavor-packed stir-fry dish made of ground meat in Thai cuisine. The ground chicken, beef or pork is stir-fried with fresh Holy basil, red chilis, lots of garlic, shallots in a simple sauce and served with steamed rice and a crispy fried egg on top.
You'll often find this main dish served at many Thai restaurants. The Thai word 'pad' means 'stir-fry' and 'kra pao' means 'holy basil'. Pad Kra Pao is apparently the unofficial national dish of Thailand because it is so beloved among Thai locals.
This Thai basil chicken recipe is a quick and easy meal in just 15 minutes and it's great for the whole family to enjoy! It's one of my favourite Thai dishes to make, when I have minced meat in the fridge that I need to use up.
To add some vegetables to this meal, I love adding 1 cup of chopped green beans to the stir-fry after the meat has browned.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Fresh Ground meat or Minced meat: opt for extra-lean ground chicken, or ground pork or ground beef. This is the key ingredient so make sure it's not near expiration.
- Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
- Fresh basil: any type of basil will work but traditionally Holy Basil leaves are used. Or substitute with fresh Thai basil, Sweet basil, Italian basil or regular basil. I'm using Thai basil because that's what is available to me.
- Shallot: or substitute with ¼ cup onion
- Red chili: feel free to use any chili peppers or substitute with red pepper. If you like a very spicy stir fry, substitute with Thai chilis, which are also known as bird's eye chili)
- Cloves of garlic
- Chicken or beef stock
- Fried egg (optional): to serve over top
- Cooked white rice: ideally jasmine rice or any white rice you enjoy
Stir-Fry Sauce
- Oyster sauce: Or substitute with vegetarian stir fry sauce. Do not confuse this with Hoisin sauce, which looks similar.
- Fish sauce: a popular Thai sauce in Thai cooking that offers a lot of deep umami flavor and it's made of fish, salt and water.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Dark soy sauce: this is thicker and darker than regular soy sauce and not the same as regular soy sauce.
- White granulated sugar: or substitute with coconut or cane sugar
Note: Your Asian grocery store will carry most of the Asian specific ingredients.
Expert Tips
- Source fresh ground meat and fresh aromatics as these are the star ingredients.
- Don't skimp on the oil! The amount of oil is crucial to a great pad kra pao or you'll have dry ground meat.
- Prepare your ingredients in advance as the cooking process is very quick!
- Break up the meat finely and give it a slight browning to bring out more flavor.
- Make sure to evaporate all the liquids in the pan before adding the sauce and stock.
How to make Pad Kra Pao
In a small bowl, combine Sauce ingredients until sugar has dissolved. Set aside.
Heat vegetable oil or any neutral oil in a large pan or wok on medium-high heat and once it’s hot, fry shallot, garlic and chilies until shallots have softened, about 30 seconds.
Add ground meat. Break it up into smaller bits (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 chicken or beef stock and stir fry for another 30 seconds.
Toss in basil leaves and cook for 15-20 seconds or until leaves have softened. Remove pan off heat. Serve immediately with cooked rice and fried egg on top (optional).
Storage & Reheating
Leftover pad kra pao will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Other Thai recipes you may enjoy!
📖 Recipe
Easy 15-min. Pad Kra Pao (Thai Holy Basil Stir-Fry)
Ingredients
- 1 lb extra-lean ground chicken or ground pork or ground beef
- 1 cup basil or substitute with regular basil, Thai basil, Italian basil or sweet basil
- 1 shallot or sub with ¼ cup onion diced
- 2 large red chili de-seeded & thinly sliced (or leave in seeds if you prefer it spicy or substitute with Thai red chillies for extra spice)
- 5 cloves garlic minced
- ¼ cup chicken stock or beef stock
- 3 tablespoon vegetable oil or any neutral oil
Sauce:
- 1 tablespoon oyster sauce or substitute with vegetarian stir fry sauce
- 2 teaspoon fish sauce
- 2 teaspoon white granulated sugar
- 1 teaspoon regular soy sauce
- 1 teaspoon dark soy sauce
Serve with:
- 2 fried eggs optional
- cooked jasmine rice or any white rice of your choice
Instructions
- In a small bowl, combine Sauce ingredients until sugar has dissolved. Set aside.
- Heat vegetable oil or any neutral oil in a large pan or wok on medium-high heat. Once oil is hot, fry shallot, garlic and chilies until shallots have softened, about 30 seconds.
- Add ground meat. Break it up into smaller bits (not chunks). Cook until liquids in the pan have fully evaporated and the meat is slightly browned.
- Add sauce and stir fry for 30 seconds. Then add chicken or beef stock and stir fry for another 30 seconds.
- Toss in basil leaves and cook for 15-20 seconds or until leaves have softened. Remove pan off heat. Serve immediately with cooked rice and fried eggs on top (optional).
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!