Authentic Thai Pad Kra Pao (Thai Basil Stir-Fry)
Ingredients
- • 500 g ground pork or chicken
- • 60 g Thai holy basil leaves
- • 6 cloves garlic
- • 3 item Thai bird's eye chilies
- • 30 ml vegetable oil
- • 30 ml soy sauce
- • 15 ml dark soy sauce
- • 15 ml oyster sauce
- • 15 ml fish sauce
- • 10 g sugar
- • 100 g long beans or green beans
- • 4 item eggs (optional, for topping)
- • 600 g cooked jasmine rice (for serving)
Instructions
- 1
Using a mortar and pestle, pound the garlic and chilies together until they form a rough paste. If you don't have a mortar and pestle, mince them very finely with a knife.
- 2
Cut the long beans into 1-inch pieces. Pick the holy basil leaves from their stems and set aside.
- 3
Heat the vegetable oil in a wok or large skillet over high heat until it's smoking hot.
- 4
Add the garlic-chili paste and stir-fry for 10-15 seconds until fragrant but not burnt.
- 5
Add the ground meat and break it up with your spatula. Stir-fry for 2-3 minutes until the meat is mostly cooked through.
- 6
Add the long beans and continue stir-frying for another minute.
- 7
Add soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar. Stir everything together for 30 seconds.
- 8
Turn off the heat and immediately add the holy basil leaves. Stir quickly until the basil wilts from the residual heat.
- 9
If making fried eggs, heat oil in a separate pan and fry eggs sunny-side up with crispy edges.
- 10
Serve immediately over jasmine rice, topped with a fried egg if desired.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to authentic pad kra pao is using Thai holy basil (bai ka-prao), not regular Thai basil or sweet basil. The holy basil should be added off the heat to preserve its unique peppery flavor. For the best results, keep your wok blazing hot and work quickly - this entire dish should take no more than 5 minutes to cook once you start!"
