Pad Kra Pao: A quick, aromatic Thai holy basil stir-fry with bold flavours, ready in under 30 minutes. Top it with a crispy fried egg for perfection!

When it comes to Thai street food, Pad Kra Pao (ผัดกะเพรา/pad gra pow) is a reigning champion. This bold, flavourful stir-fry combines savory, spicy, and aromatic notes in a dish that’s ready in no time. Served over jasmine rice and crowned with a crispy fried egg, it’s a meal that checks all the boxes: quick, easy, satisfying, and irresistibly delicious.

What Is Pad Kra Pao?

Pad Kra Pao, also spelled Pad Gra Pow or Pad Ka Prao, translates to “stir-fry with holy basil.” This dish is a cornerstone of Thai cuisine, celebrated for its simplicity and vibrant flavors. The star ingredient is Thai holy basil (krapow), known for its peppery, slightly anise-like aroma that transforms the dish into something extraordinary. Traditionally made with minced pork or chicken, it can easily be adapted for beef, seafood, or a vegetarian twist with tofu and mushrooms.

Why You’ll Love This Recipe:

Quick and Easy: Perfect for busy weeknights, this stir-fry comes together in under 30 minutes.
Customizable: Use your favorite protein or make it vegetarian. Adjust the heat to your liking.
Authentic Flavor: Thai holy basil and the unique sauce bring unmistakable Thai flavors to your kitchen.
Minimal Ingredients: You probably already have most of the ingredients in your pantry.
Crowd-Pleaser: Whether you’re cooking for one or for the whole family, Pad Kra Pao always impresses.

Key Ingredients to Make Pad Kra Pao

1. Minced Protein

I used minced beef here because it’s a freezer staple for me! Typically pork, chicken, or beef, but shrimp work wonderfully as well.

This can also be made vegetarian, with minced shiitake mushrooms, or finely chopped firm tofu.

2. Thai Holy Basil

Every time I visit Bangkok, there’s about an 80% chance I’m eating Pad Kra Pao for one of my meals. It’s incredibly easy to make, but there’s one big reason I haven’t been able to cook it as often as I’d like—the elusive Thai holy basil, the key ingredient that makes this dish so special.

Recently, I got my hands on a Thai basil plant, which means I can finally whip up this dish whenever I want. Sure, you can buy Thai basil at the supermarket, but here in Singapore it’s ridiculously pricey, and it doesn’t stay fresh for long.

Basil plays a key role in Pad Kra Pao, but not all basils are created equal. Thai holy basil is technically the authentic choice, but regular Thai basil works just fine. Even Italian basil is an acceptable substitute, though the flavour won’t be quite the same. A quick overview on the flavours:

Thai Holy Basil: peppery and slightly spicy flavour

Thai basil (horapha): which has a sweeter, licorice-like taste

Italian basil: A milder, more herbal note

The bottom line? Use whatever basil you can easily find, and you’ll still end up with a delicious dish!

3. Garlic and Thai Bird’s Eye Chilies

The two key aromatics to give Pad Kra Pow the signature punch of flavour: garlic, and bird’s eye chillies!

The ‘correct’ way to prepare these would be to pound them in a mortar and pestle to create a garlic-chili mash – this is the best way to extract the flavours.

A confession? Some days when I want to quickly prepare this I would simply finely mince the chillies and garlic! The flavour may not be that intense, but it works for me!

4. Seasoning Sauce Blend

A mix of oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar balances sweet, salty, and umami flavors.

The all important sauce blend are a simple combination of pantry staples:

Oyster Sauce

Fish Sauce

Light Soy Sauce

Dark Soy Sauce

Sugar

Golden Mountain Sauce or Maggi Seasoning Sauce (optional): A dash of golden mountain sauce will add another layer of umami depth, and bring you closer to the streets of Bangkok!

Water (optional): There are two variations of Pad Kra Pow, a dry stir fry, or a slightly wet one. To create the saucy version, add a splash of water.

5. Fried Egg

I CANNOT have Pad Kra Pow without a crispy fried egg with oozy yolk over it!

How to Fry the Perfect Egg

Use high heat and a generous amount of oil in a small pan. Get the oil very hot! Once the oil is shimmering, add the egg.

Tilt the pan slightly and spoon the hot oil over the whites to help them set while keeping the yolk runny.

Fry until the edges are crispy and golden.

Remove with a slotted spatula and drain excess oil on paper towels.

Key Steps to Making Pad Kra Pao

1. Prep the Aromatics and Sauce

Add garlic and bird’s eye chillies to a mortar and pestle, and pound to a mash.

Alternatively, mince the garlic and finely chop the chilies. Set them aside together.

Combine oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar in a small bowl. IF using, add golden mountain sauce and water as well.

Stir until the sugar dissolves.

2. Stir Fry the Garlic-Chilli Mash

Heat 1–2 tbsp of oil in a wok or large frying pan over medium-high heat.

Add the garlic and chilies, stirring for about 30 seconds until fragrant but carefully to not burn it.

3. Cook the Beef

Toss in the minced beef, breaking it apart as it cooks.

Stir-fry until no longer pink.

4. Add the Sauce

Pour the prepared sauce over the beef.

Stir well to coat and let it simmer for 1–2 minutes until the liquid reduces slightly.

5. Incorporate the Basil

Turn off the heat and toss in the Thai basil leaves.

Stir until they wilt from the residual heat.

6. Fry the Egg

In a separate pan, heat a little oil over medium-high heat.

Fry the egg sunny-side up, leaving the yolk runny for an extra burst of richness.

7. Assemble and Serve

Spoon the pad kra pao over steamed jasmine rice and top with the fried egg.

How to Serve Pad Kra Pao:

Spoon the stir-fry over a steaming bowl of jasmine rice.

Top it with the fried egg, ensuring the yolk remains runny.

Serve with optional condiments like sliced fresh chilies in fish sauce (prik nam pla).

To Vegetable or Not to Vegetable?

In the world of Thai cuisine, pad kra pow has sparked some lively debates on whether vegetables should be stir fried with it.

Purists will insist pad kra pow should NOT have any vegetables in, to let the flavour of the proteins and basil truly shine.

Personally, I’ve had it both ways in Bangkok! Typically a handful of long beans are added in, and at home, that’s what I tend to do as well – anything to add nutrition to the dish. In the hero image on this blog post, I added long beans to the dish; the fresh crunch complements the savoury punch of flavours from the pad kra pow.

I’d imagine a handful of bell pepper, or mushrooms, can be great additions to add texture, colour, and more nutritional balance.

Tips and Tricks:

Adjust the Heat: Control the spice level by reducing or increasing the chilies.
High Heat is Key: Use a hot wok or frying pan to sear the meat and lock in the flavors.
Prep in Advance: Mince the garlic and chilies and mix the sauce ahead of time to streamline cooking.
Egg Perfection: Use medium-high heat and a generous amount of oil to achieve crispy egg whites and a runny yolk.

Storing and Reheating Instructions:

Storage:

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating:

Reheat in a hot skillet with a splash of water to revive the sauce. Avoid microwaving as it may overcook the basil and dry out the protein.

Fried Egg:

For best results, fry a fresh egg when reheating.

Watch How to Make Pad Kra Pow

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Pad Kra Pao is the kind of recipe that can turn an ordinary weeknight into a culinary adventure. Once you’ve mastered this dish, you’ll find yourself coming back to it time and time again. It’s quick, comforting, and a surefire way to bring bold Thai flavours to your table!

Editor’s Note: Recipe was last updated on 5 December 2024. This was one of the first recipes I uploaded! It was due for an update and refreshment.