Translated as stir-fry (Pad) and holy basil (Kra Pao), Pad Kra Pao is, as its name suggests, a Thai basil stir-fry. Traditionally cooked with minced pork, this iconic Thai dish also comes in other variations (seafood, chicken, beef, tofu…). Discover the authentic Pad Kra Pao recipe to transport your taste buds to the kingdom of Siam…

What is Pad Kra Pao?

Also spelled Pad Ka Prao, Pad Gaprao, or Phat Kaphrao, Pad Kra Pao is one of the most popular dishes in Thai cuisine. It’s beloved by both locals and tourists alike. It’s a stir-fry made with minced meat (or seafood or tofu for vegetarians) flavored with Thai basil leaves (also known as holy basil) and accompanied by a savory and sweet sauce. It’s enjoyed with rice and is usually topped with a fried egg.

What are the different variants of Pad Kra Pao?

While the most popular version of Pad Kra Pao uses minced pork (Pad Kra Pao Moo), there are many other variations to suit every taste in Thai restaurants and street food stalls.

Some of the different Pad Kra Pao varieties include:

• Pad Kra Pao Kai: with chicken,
• Pad Kra Pao Nuea: with beef,
• Pad Kra Pao Kung: with shrimp,
• Pad Kra Pao Pla Muek: with squid,
• Pad Kra Pao Ruam Mit Thale: with mixed seafood,
• Pad Kra Pao Tofu: with tofu…

Is Pad Kra Pao spicy?

Thai people tend to eat very spicy food, so it’s no surprise that they cook and enjoy Pad Kra Pao with lots of chili. The good news? Like most Thai dishes, it’s usually prepared to order. In other words, you can ask the person taking your order to prepare a Pad Kra Pao without chili.

To do so, you can say, "Ao mai phet," which means "no spices" in Thai. If you can’t handle spicy food, this phrase is essential to know when traveling in Thailand.

Good to know: There are many Thai dishes that can be made without chili. Find out what to eat in Thailand if you don’t like spicy dishes.

The authentic Pad Kra Pao recipe

Ingredients for 2 people:

- 200 g of minced meat (pork, chicken, beef…) or seafood or tofu,
- 2 servings of Thai rice,
- 2 eggs (1 per person),
- 4-5 garlic cloves,
- Thai green chilies (quantity based on your taste),
- A handful of Thai basil,
- 2 tablespoons of cooking oil (sunflower or palm oil…),
- 2 tablespoons of oyster sauce,
- 1 tablespoon of fish sauce (optional),
- 1 tablespoon of soy sauce,
- 1 tablespoon of water,
- 1 teaspoon of palm sugar,
- Salt, pepper.

Note: Many Thais add long beans called “yardlong beans” or “string beans.” These are cut into very small pieces and are half-cooked, adding a crunchy texture to the stir-fry!

Preparation of Pad Kra Pao

Step 1: Cook the rice and keep it warm.

Step 2: Peel and remove the germ from the garlic cloves. Wash and chop the chilies. Pound the garlic and chilies in a mortar until it reaches a paste-like consistency. Wash the basil, discard the stems, and keep only the leaves.

Step 3: In a wok, heat 1 tablespoon of cooking oil over high heat. Add the chili and garlic paste. Stir-fry the paste for 1-2 minutes until it lightly browns.

Step 4: Add the minced meat (or your chosen protein: seafood, shrimp, tofu…). Cook for 5 minutes while stirring.

Step 5: Add the oyster sauce, soy sauce, fish sauce (optional), and sugar. Season with salt and pepper. Cover and lower the heat to let it cook for a few minutes, allowing the meat to absorb the sauce and flavors.

Step 6: Meanwhile, heat 1 tablespoon of cooking oil in a frying pan or wok. Crack the eggs and fry them until the edges are golden and slightly crispy (add more oil if needed). Season with salt and pepper.

Step 7: Add a tablespoon of water to the meat, then add the Thai basil leaves. Cook until the basil leaves have softened.

Step 8: Place the warm rice on one side of the plate (you can use a bowl to shape the rice into a dome, as they do in Thailand!). Add the stir-fry beside it, and top the rice with a fried egg.

Enjoy your meal!

For further exploration…

Love Thai cuisine and want more? Discover:

- Culinary specialties to try in Northern Thailand,
- The recipe for the iconic Pad Thai,
- The recipe for Tom Kha Kai, the coconut milk chicken soup,
- The recipe for Som Tam, the Thai green papaya salad.

And why not plan a Thai cooking class on your next trip to Thailand?

Florine Dergelet