Authentic Thai Basil Stir-Fry (Pad Kra Pao)

April 14, 2026

Servings: 2 | Prep time: 10 mins | Cook time: 5 mins

Ingredients

Protein: 300g (10 oz) ground chicken, pork, or beef (or finely chopped shrimp).
Aromatics: 5-6 cloves of garlic and 2-5 Thai bird's eye chilies (adjust based on your spice tolerance).
The Herbs: 1 large bunch of Holy Basil (or Thai Basil if Holy Basil is unavailable).
The Sauce:
1 tbsp Oyster sauce
1 tbsp Light soy sauce
1/2 tbsp Dark soy sauce (for color)
1/2 tbsp Fish sauce
1 tsp Sugar
Cooking Oil: 2-3 tbsp for frying.
The Essential Side: 2 Eggs (to be fried crispy).

Instructions

Pound the Aromatics: Using a mortar and pestle, pound the garlic and chilies into a coarse paste. This releases the oils and creates a deeper flavor than chopping.
Fry the Egg (Optional but recommended): Heat plenty of oil in a wok or pan over high heat. Fry the eggs one at a time until the edges are crispy and brown, but the yolk is still runny. Set aside.
Sauté the Paste: Remove most of the oil from the pan, leaving about 1 tablespoon. Add the garlic-chili paste and sauté over medium-high heat for about 30 seconds until fragrant (be careful not to burn the garlic!).
Brown the Meat: Add the ground meat to the pan. Turn the heat to high and stir-fry, breaking the meat apart, until it is almost cooked through.
Season: Pour in the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar. Stir-fry for another minute until the sauce coats the meat and the meat is fully cooked.
The Final Touch: Turn off the heat. Throw in a large handful of fresh basil leaves. Toss quickly until the leaves are just wilted from the residual heat.
Tip: Do not overcook the basil; it should remain vibrant and fragrant.
Serve: Serve immediately over warm jasmine rice, topped with the crispy fried egg.