THAI HOLY BASIL STIR-FRY or PAD KRA PAO is the ultimate Thai comfort food—spicy, savory, and incredibly satisfying. This easy stir-fry combines fragrant garlic and chilis with tender ground chicken or pork, all tossed in a flavorful sauce and finished with fresh basil. Serve it over rice with a crispy fried egg, and you’ve got a quick, restaurant-quality meal that hits all the right notes.
Pad Kra Pao, or Thai Holy Basil Stir-Fry, is one of those dishes that never fails to hit the spot. Every time my wife and I visit a Thai restaurant, this is my go-to order. The combination of tender meat, bold aromatics, and that perfectly balanced sauce always delivers a flavor explosion in every bite. I loved it so much that I finally decided it was time to learn how to make it at home. After some experimenting in the kitchen, I was thrilled to discover just how simple and satisfying it is to recreate this classic dish.
The bold flavors come together quickly, making this the perfect weeknight meal when you’re craving something both comforting and exciting. And let’s not forget the star of the dish—holy basil. Its peppery, slightly spicy aroma elevates the dish in a way that’s unmistakably Thai. If you can’t find holy basil, Thai basil or even sweet basil are great substitutes that still deliver a delicious result.
What I love most about making this dish at home is the control over the spice level. My wife and I enjoy a good kick of heat, so we always go heavy on the Thai chilis, but it’s easy to adjust based on your preference. Pair it with some steamed jasmine rice and a perfectly fried egg with crispy edges and a runny yolk, and you’ve got a meal that rivals any takeout experience.
This recipe has quickly become a staple in our kitchen, not only because it’s so delicious but also because it’s incredibly quick to prepare. Whether you’re looking for a new favorite or want to bring the flavors of your favorite Thai restaurant into your own home, Pad Kra Pao is sure to satisfy. Give it a try, and you might find yourself adding this to your weekly dinner rotation too.
IN THIS RECIPE...
What is “Pad Kra Pao”?
Pad Kra Pao, also known as Thai Holy Basil Stir-Fry, is one of the most beloved dishes in Thailand. Its name comes from “kra pao,” the Thai word for holy basil, which is the key ingredient that gives the dish its signature flavor. Often considered a street food staple, Pad Kra Pao is quick, flavorful, and deeply rooted in Thai culinary tradition. It’s a dish that embodies the perfect balance of salty, sweet, spicy, and aromatic flavors—a hallmark of Thai cuisine.
When my wife and I visited Thailand, this was one of the first dishes I made sure to try. Having ordered it countless times at Thai restaurants back home, I was eager to experience the authentic version. Tasting it made me fall in love with its simplicity and bold flavors all over again. It was served over a bed of fragrant jasmine rice, topped with a crispy fried egg, and bursting with the fresh, peppery aroma of holy basil.
Originally, this dish was a humble meal designed for quick preparation, often made with whatever protein was on hand, from chicken or pork to seafood or tofu. The combination of holy basil, garlic, chili, and a blend of fish sauce and soy sauce creates an incredibly satisfying flavor profile that’s both bold and comforting. Recreating it at home not only brings back memories of Thailand but also allows us to enjoy its vibrant flavors whenever we like.
Learning about Pad Kra Pao’s origins made me appreciate it even more. It’s not just delicious; it’s a part of everyday life in Thailand, a meal enjoyed by busy workers, families, and street food enthusiasts alike. Cooking it at home feels like capturing a little piece of Thailand and sharing its warmth and spice with loved ones.
What do I need to make Pad Kra Pao?
- GROUND CHICKEN OR PORK: Traditionally, Pad Kra Pao is made with minced pork, but ground chicken works just as well and offers a leaner option. For a more authentic texture, finely chopping chicken breast or thigh by hand adds a satisfying bite.
- GARLIC AND THAI CHILIS: These are the aromatic powerhouses of the dish, providing both heat and depth of flavor. Thai chilies are small but mighty, packing an intense spice level. Adjust the number of chilies based on your spice tolerance.
- SHALLOT: The subtle sweetness of shallots complements the heat from the chilies and the savory notes of the garlic. If you can’t find shallots, a small red onion will work in a pinch.
- FISH SAUCE: Essential for that umami-rich, salty flavor characteristic of Thai cuisine. It’s bold and pungent, but don’t be intimidated—it blends beautifully into the dish. Soy sauce can be used as a substitute, though it will alter the flavor slightly.
- LIGHT AND DARK SOY SAUCE: These work together to add layers of savory flavor. Light soy sauce provides saltiness, while dark soy sauce adds depth and a touch of sweetness along with its rich color. Don’t skip the dark soy sauce; it gives the dish its signature look and taste.
- OYSTER SAUCE: This thick, savory sauce enhances the umami factor and adds a touch of sweetness. If you need a substitute, try hoisin sauce or mushroom sauce, but the flavor won’t be quite the same.
- BROWN SUGAR: A small amount of sweetness balances the savory and spicy elements of the dish. If you prefer, you can swap it for palm sugar for a more traditional Thai touch.
- HOLY OR THAI BASIL: Holy basil is the heart of Pad Kra Pao. Its slightly peppery, anise-like flavor is unmatched. If you can’t find holy basil, Thai basil is a good substitute, offering a sweet, slightly licorice-like note. In a pinch, sweet basil can work, though the flavor will differ.
- NEUTRAL OIL: For cooking.
Optional Additions
- VEGETABLES: While not traditional, bell peppers, green beans, or mushrooms can add color and extra nutrients.
- LIME: A squeeze of lime juice brightens the dish and add a zesty contrast.
- PEANUTS: Crushed peanuts sprinkled on top provide a crunchy texture and nutty flavor.
How do I make Pad Kra Pao?
1. PREPARE THE AROMATIC PASTE
Using a mortar and pestle, pound together the garlic, Thai chilies, and chopped shallot until it forms a coarse paste. This step releases the oils and intensifies the flavors of the ingredients. If you don’t have a mortar and pestle, you can finely chop the ingredients by hand or use a mini food processor for a similar effect. The paste should be slightly chunky, not too smooth.
2. HEAT THE OIL
Heat 2 tablespoons of neutral oil in a medium skillet or wok over medium heat. The oil needs to be hot enough to sizzle when the paste hits the pan. This step ensures the aromatics fry evenly and release their full flavor.
3. FRY THE PASTE
Add the garlic, chili, and shallot paste to the hot oil and sauté for about 2 minutes, stirring constantly. This will fill your kitchen with an incredible aroma as the garlic and chilies start to release their oils. Be careful not to let the paste burn, as this can make the dish bitter.
4. COOK THE GROUND MEAT
Add the ground chicken or pork to the skillet, breaking it apart with a wooden spoon as it cooks. Stir frequently to ensure even cooking. It’s fine if the meat isn’t fully cooked yet, as it will continue to cook with the sauce. If you’re using finely chopped chicken, cook until the edges start to brown for a more authentic texture.
5. ADD THE SAUCES AND SEASONINGS
While the meat is cooking, mix the fish sauce, light soy sauce, dark soy sauce, oyster sauce, and brown sugar in a small bowl. Pour this sauce mixture over the meat and stir well to coat. The sauces will create a rich, glossy glaze and infuse the meat with bold, savory flavors. Allow the mixture to simmer for 2-3 minutes so the sauce thickens slightly and coats the meat evenly.
6. STIR IN THE BASIL
Once the meat is fully cooked and the sauce has thickened, stir in the holy or Thai basil leaves. Remove the skillet from the heat immediately after adding the basil, as you want the residual heat to wilt the leaves without cooking them. This helps preserve their fresh, aromatic flavor.
8. SERVE AND GARNISH
Serve the Pad Kra Pao over steamed jasmine rice for the best flavor combination. If desired, top each serving with a fried egg and garnish with additional basil leaves or a wedge of lime for a bright, zesty finish.
TIPS FOR SUCCESS
- SPICE LEVEL: If you’re sensitive to spice, reduce the number of Thai chilies or substitute them with milder peppers like serranos.
- CONSISTENT HEAT: Keep your skillet or wok at medium heat to prevent the aromatics from burning while still cooking everything evenly.
- INGREDIENT SUBSTITUTIONS: If holy or Thai basil isn’t available, sweet basil works as a substitute but will change the flavor slightly.
Related Recipes
Thai Holy Basil Stir-Fry (Pad Kra Pao)
Ingredients
- 1 pound ground chicken or pork*
- 8 garlic cloves peeled
- 4 thai chilis
- 1 large shallot chopped
- 2 tablespoons fish sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon brown sugar
- 1 cup holy or thai basil*
- 2 tablespoons neutral oil
Instructions
- Using a mortar and pestle, pound together the garlic, thai chilis, and shallot until it is a coarse paste. If you don’t have a mortar and pestle, you can either chop them very finely or use a mini food-processor.8 garlic cloves, 4 thai chilis, 1 large shallot
- Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Add the garlic, chili, shallot paste and fry for about 2 minutes until fragrant.2 tablespoons neutral oil
- Add the ground chicken and break it apart as it cooks.1 pound ground chicken or pork*
- While the chicken is cooking, stir in the fish sauce, light soy sauce, dark soy sauce, oyster sauce, and brown sugar.2 tablespoons fish sauce, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon brown sugar
- Once the chicken is cooked through, stir in the basil leaves, then immediately remove the pan from the heat. You don’t want to cook your basil, you just want it to wilt in the residual heat.1 cup holy or thai basil*
- Serve over rice, top with a fried egg, and enjoy!
Notes
- You can also finely chop up 1 pound of chicken breast or thigh and use that instead of ground meat. The texture will be better this way but it will take more time and effort!
- Thai basil is sometimes difficult to find and holy basil even more difficult. You’re best bet is to look at your local Asian grocery store. If you can’t find either of these, you can substitute with sweet basil. The flavor will be different but it will still taste delicious!