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 uses simple ingredients and is ready in 15 minutes, making it a better-than-takeout main for busy weeknights!
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Pad Kra Pao (or 'Pad Ka Prao' or 'Pad Gaprao') is a popular Thai dish made of minced chicken, beef, or pork stir-fried with holy basil and other aromatics in flavorful sauce. You'll find this stir-fry dish served at Thai restaurants with steamed rice and topped with a crispy fried egg.
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 for it's umami flavors.
I love enjoying it with extra vegetables for added 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.
Why This Recipe
- Browning the minced meat first builds deeper flavor before the sauce is added.
- I tested different lean-to-fat ratios and recommend extra-lean ground meat to avoid excess grease and the need to drain.
- Many pad kra pao recipes overcook the basil; adding it at the very end keeps it fresh and fragrant.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Extra-Lean Ground Meat: I prefer ground pork, but ground chicken, beef, or turkey also work. Substitution: Use any lean ground meat, and if needed, blot excess fat from the pan with a paper towel.
- Holy Basil: To add a peppery taste and aroma essential to the dish's identity. Substitutes: Italian sweet basil or Thai basil.
- Shallot: To add aroma. Substitution: ¼ cup onion.
- Red Chilis: To add spice. Use any large red chili or red bird's eye chili for an authentic taste.
- Garlic Cloves: To add a garlicky flavor. Substitution: jarred minced garlic.
- Chicken Stock/Broth: Use low-sodium or unsalted to control saltiness.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
Sauce
- Oyster Sauce: A thick, savory sauce rich in umami [I recommend Lee Kum Kee Panda or Premium]. Substitution: vegetarian stir-fry sauce.
- Fish Sauce: This adds a salty umami taste [I recommend Red Boat, Squid, or Thai Kitchen]. Substitution: Use soy sauce mixed with a squeeze of lime juice.
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- Dark Soy Sauce: Adds a deep brown color and umami [I recommend Pearl River Bridge Superior or Lee Kum Kee Premium]. Mushroom-flavored dark soy sauce is also a great option.
- White Granulated Sugar: To balance out the salty flavors. Substitutes: Granulated cane sugar.
Note: Asian ingredients are typically available at most Asian grocery stores or check online.
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 and set aside.
- Fry the aromatics: Heat vegetable oil in a large pan over medium-high heat. Once hot, stir-fry the shallot, garlic, and chilis for about 30 seconds, until fragrant and slightly softened.
- Cook the 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 and stock: Add the sauce and stir-fry for 30 seconds. Then pour in the stock and continue stir-frying for an additional 30 seconds.
- Cook the basil: Add basil and stir fry until slightly 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!
Expert Tips
- Use fresh ground meat and aromatics-they are the star ingredients.
- Prep all ingredients ahead of time, as cooking moves quickly.
- Don't skimp on oil, or the meat may turn dry.
- Sauté aromatics for just 30 seconds to avoid burning the garlic.
- Break up the ground meat so it cooks evenly and browns properly.
- Allow all liquid to evaporate from the pan before adding the sauce and stock.
Variations
- Non-spicy version: Swap the red chilis with ¼ cup red bell pepper.
- 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.
Pairing Suggestions
Pad kra pao pairs well with:
- Starters: Egg Rolls or Fresh Spring Rolls.
- Vegetable Dishes: Chinese Garlic Gai Lan or Garlic Green Beans.
- Noodle Dishes: Thai Drunken Noodles or Pad Woon Sen
- Rice Dishes: White Rice, Thai Spicy Basil Fried Rice or Thai Railway Fried Rice.
- Protein Dishes: Crying Tiger Beef or Thai Garlic Shrimp.
Storage & Reheating
- Leftover pad kra pao can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer: Pad Kra Pao can be frozen for up to 2-3 months when stored in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
FAQ
Pad kra pao can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
To make pad kra pao vegetarian, substitute the meat with extra-firm tofu. Substitute the oyster sauce and fish sauce with vegetarian stir-fry sauce and vegan fish sauce. Replace the chicken stock with cold water.
📖 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 Italian sweet basil, stems removed
- 1 shallot finely diced
- 2 large red chili or bird's eye chili for extra spicy, de-seed & finely chopped
- 5 garlic cloves minced
- ¼ cup chicken stock unsalted
- 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 granulated cane 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
Instructions
- In a small bowl, combine the sauce ingredients as listed above until sugar has dissolved and set aside.
- Heat vegetable oil in a large pan over medium-high heat. Once hot, stir-fry the shallot, garlic, and chilis for about 30 seconds, until fragrant and slightly softened.
- 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 the sauce and stir-fry for 30 seconds. Then pour in the stock and continue stir-frying for an additional 30 seconds.
- Add basil and stir fry until slightly softened, about 15 seconds. Transfer the dish to a large serving plate.
- Serve with steamed white rice and a fried egg on top. Enjoy!
Melissa
This was such a delicious meal! I used chicken chopped up finely, and I served it with sautéed cabbage, which I used the same pan that I cooked the meat and aromatics in. Oh and I left out any spicy peppers and didn’t have sweet peppers to add, but it still had amazing flavor! Thanks for sharing!
Christie Lai
Thank you so much for making my recipe and for leaving a positive review, Melissa! Glad you enjoyed it 🙂
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!