Pad Kra Pao is a Thai stir fry made with meat, usually pork, holy basil, chili, and garlic. I never get tired of Pad Kra Pao, and whenever I’m in Thailand, it’s one of the dishes I usually end up ordering when I’m not quite sure what I’m in the mood for.
In Thailand, Pad Kra Pao is everyday food. You’ll find it everywhere, from street food stalls and shopping mall food courts to tiny local restaurants with plastic chairs and slow spinning ceiling fans.
I got this recipe from Preaw at Takiab Thai Cooking Class in Hua Hin. I actually ended up taking her cooking class twice because I loved spending time in her cozy outdoor kitchen and really liked the way she teaches. If you’re in Hua Hin and want to attend the cooking class you can contact Preaw on WhatsApp: +66 64 280 0532
The recipe is simple and very easy to make at home. The secret is high heat, which gives the dish that lightly caramelized flavor that adds richness and depth. Once the wok is hot, you need to work quickly and keep everything moving constantly.
Notes
This version is made with ground pork, but you can also make it with chicken or beef. Preaw used small garlic cloves with the husk still on, which gives the garlic a softer, rounder flavor once crushed. She also used a mix of dried chilies pounded together with the garlic and fresh chilies added later with the meat for extra heat and a sharper chili flavor. Adjust the amount of chili depending on how spicy you want the dish.
Holy basil has a very distinctive flavor that is peppery, spicy, and almost slightly clove-like, so there is really no perfect substitute. If you cannot find holy basil, the best alternative is usually Thai basil. Thai basil has a slightly more licorice-like flavor, but it works very well in Pad Kra Pao and is much closer to holy basil than regular basil. Regular Italian basil can also be used if that is all you can find, though the dish will taste milder and less distinctly Thai. In that case, I would add a little extra chili to keep some of the characteristic sharpness.
If you cannot find fresh holy basil, some Asian supermarkets carry frozen holy basil, and that works perfectly fine in stir fries like Pad Kra Pao.
Light soy sauce is the regular soy sauce you’ll find in most supermarkets. Dark soy sauce is thicker, slightly sweeter, and mainly used for color and extra depth of flavor. Only a small amount is needed, and you can leave it out if you do not have it.
A Thai style fried egg is fried in plenty of oil over high heat, so the edges become crispy and golden while the yolk stays runny. It is often served on top of Pad Kra Pao and makes the dish even better.
Taste along the way and adjust the seasoning if needed. If the flavor feels too salty or intense, add a splash of water. Add a little more soy sauce or maybe a dash of fish sauce if it needs more saltiness and depth, a bit more sugar to balance the heat, or extra chili if you want the dish spicier.
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Recipe: Pad Kra Pao – Thai Holy Basil Stir Fry from Takiab Thai Cooking Class in Hua Hin
1
servingIngredients
7 oz (200g) ground pork
2 tablespoons vegetable oil
5-7 cloves garlic, chopped or pounded
2-5 Thai bird’s eye chilies, crushed
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon dark soy sauce (for color, optional
1 teaspoon sugar
1-2 tablespoons water or stock
1 cup holy basil leaves
Steamed jasmine rice, 1 serving
- Optional
1 Fried egg (thai style, crispy fried egg)
Directions
- Pound or roughly chop the garlic and chilies together.
- Wash and pick the holy basil leaves and measure the sauces ahead of time.
- Heat a wok or frying pan over medium high heat. Add the oil and let it heat until shimmering.
- Add the garlic and chili mixture and stir fry for about 10–15 seconds, until fragrant. Be careful not to burn the garlic.
- Add the ground pork and stir fry while breaking up the meat with a spatula. Cook until the pork is fully cooked through.
- Add the oyster sauce, light soy sauce, dark soy sauce, sugar, and water or stock. Stir well and cook for about 30–60 seconds.
- Turn off the heat and add the holy basil leaves. Stir until just wilted.
- Serve hot with steamed jasmine rice. For a more filling meal, top with a crispy fried egg.
