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pad kra pao recipe feat

Pad Kra Pao Recipe

Pad Kra Pao, also known as Thai basil chicken stir-fry, is a dish famous for its perfect balance of flavors and textures.
It showcases a delightful combination of ground meat, usually chicken or pork, fresh Thai basil, fragrant garlic, spicy chilies, and a mix of classic Thai sauces.
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Servings 4
Equipment
  • mortar and pestle
  • Large skillet
  • spatula
  • bowl
Ingredients
  
  • 1 pound of ground meat pork, chicken, or beef
  • 2 tablespoons vegetable oil
  • 3-5 Thai bird's eye chilies adjust according to your preference for spiciness
  • 3 garlic cloves
  • 1/4 cup fresh holy basil leaves can substitute with Thai basil if not available
  • 1 tablespoon oyster sauce
  • 2 tablespoons fish sauce
Instructions
 
  • Start by doing some light preparation work.
    Roughly chop the Thai bird's eye chilies and garlic.
    If you have a mortar and pestle, crush them together to release their flavors.
    Alternatively, you can use a food processor and pulsate for a few seconds.
    Set the mixture aside.
    Next, wash the holy basil leaves and let them dry, or use a salad spinner to remove excess water.
  • Heat 2 tablespoons of vegetable oil over medium heat in a wok or large skillet.
    This will help to create a non-stick surface for your Pad Kra Pao.
  • Add the chili and garlic mixture you prepared into the hot oil.
    Stir-fry for about 1-2 minutes, making sure not to let the garlic burn.
    You want to create a rich and fragrant aroma.
  • Increase the heat to high and add the ground meat to the wok or skillet.
    Use a spatula or wooden spoon to break the meat into smaller pieces, stirring constantly to ensure even cooking.
    Continue cooking until the meat is crispy and browned on the edges.
  • Mix the oyster sauce and fish sauce in a small bowl to create your sauce mixture.
    Pour this over the stir-fried meat, making sure to coat it well.
    Stir-fry for 1-2 minutes, allowing the flavors to meld together.
  • Lower the heat back to medium, and add the fresh holy basil leaves to the pan.
    Cook for about 30 seconds to a minute until the basil begins to wilt.
  • Serve your Pad Kra Pao hot with steamed jasmine rice and a fried egg on top, a popular street food and comfort food combination in Thailand.
    Enjoy!