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This quick and flavorful Thai holy basil stir fry (Pad Kra Pao) features ground pork, garlic, chilies, and fresh basil. It’s ready in under 30 minutes!
What Is Pad Kra Pao?
Pad Kra Pao also spelled Pad Krapow or Phat Kaphrao, is a bold and flavorful Thai stir-fry made with ground meat, garlic, bird’s eye chilies, and a generous amount of holy basil. The name means “stir-fried holy basil,” and that’s the heart of the dish. It’s one of Thailand’s most popular street food meals—quick to make, full of punchy flavor, and often served over hot jasmine rice with a crispy fried egg (kai dao) on top.
The Dish That Stole My Heart in College
I first discovered Pad Kra Pao in college, thanks to a group of Thai friends who were amazing cooks. I was completely spoiled with home-cooked Thai meals during those years, and Pad Kra Pao was one of our regular go-to dishes—always made with ground pork, always fiery hot, and always incredibly satisfying. The combination of savory umami, spicy chilies, and the unmistakable aroma of holy basil left a deep impression on me.
Even today, making this dish instantly brings me back to those fun, food-filled nights in our college kitchen. It’s become one of my all-time favorite meals—not just for the taste, but for the memories tied to it.
A Thai Street Food Staple
In Thailand, Pad Kra Pao is the equivalent of a trusty weeknight dinner—fast, comforting, and full of flavor. You’ll find it everywhere, from busy food stalls to humble home kitchens. It’s not fancy, but it’s deeply loved for a reason. It’s customizable (you can use pork, chicken, beef, or tofu), and it comes together in under 30 minutes.
Why You’ll Like This Recipe
1. It uses pantry staples—fish sauce, sugar, garlic, chili—and lots of fresh basil.
2. It’s quick and easy—ready in under 30 minutes.
3. You can use ground pork, chicken, or beef—whatever you have on hand.
4. The flavor is bold and authentic with just a few ingredients.
5. It’s a one-pan meal perfect for busy weeknights.
Easy Thai Holy Basil Stir Fry (Pad Kra Pao)
Ingredients
- 6 cloves garlic minced
- ½ small purple onion or 3 shallots
- 5 Thai bird’s eye chilies Adjust to taste
- 2 Tbsp oil plus more for frying eggs
- 450 g lean ground pork read my post below on details on substitutions
- 2 Tbsp fish sauce Plus more to taste
- 1 tsp sugar
- 2 cups fresh holy basil leaves
- 4 eggs to make fried eggs
Instructions
Prepare the extra-crispy fried eggs
- Don't crowd the pan if making multiple eggs—fry them one at a time for the best result
- Use a small pan: A 6–8 inch skillet works best. It helps contain the oil and encourages even crisping.
- Add enough oil to coat the bottom of the pan generously (about 1/4 inch deep). Heat over medium-high until it’s shimmering and just starting to smoke. The oil should be hot enough that the egg bubbles up immediately when added.
- Crack the egg into a small bowl: This makes it easier to drop the egg in all at once.
- Gently slide the egg into the hot oil. It should puff and sizzle immediately. Tilt the pan slightly towards you so the oil is pooling on the side and spoon hot oil over the top of the egg to cook the whites, avoiding the yolk, for about 30-45 seconds until the egg white is puffy
- Fry until the edges are deeply golden and lacy, and the yolk is still jiggly (or to your preferred doneness).
- Use a slotted spoon to transfer the egg to a paper towel–lined plate. Repeat with the next egg
Prep the Aromatics
- Mince garlic, slice onion or shallots, and chop or crush the chilies. You can also use a mortar and pestle to crush them
Stir-Fry the Base
- Preheat a skillet or wok with oil over medium-high heat. Stir-fry the garlic, onion, and chilies until fragrant (about 30 seconds to 1 minute).
Cook the Meat
- Add ground pork (or meat of your choice). Break it up and cook until no longer pink and slightly browned—about 4–5 minutes.
Season
- Add fish sauce and sugar. Stir well. Taste and adjust with more fish sauce if needed.
Add Basil
- Turn off the heat and stir in the holy basil.
- Let the residual heat wilt the leaves without overcooking them.
Serve
- Serve immediately over hot jasmine rice. Top with a crispy fried egg for the most authentic experience.
*Nutrition facts are just estimates and calculated using online tools*
What Is Holy Basil and What’s the Best Substitute?
Holy basil (bai kra pao) is the heart of this dish. It has a spicy, clove-like aroma with slightly bitter notes and a fuzzy texture. It’s not the same as Thai sweet basil and not the same as Italian basil.
Can You Substitute Holy Basil?
Yes! Here are the best options if you can’t find holy basil:
1. Thai basil – Sweeter and more floral, but a close substitute. This is what I use in the recipe because it’s hard to find holy basil where I am
2. Italian basil – Milder, use in a pinch.
3. Blend of Thai basil + mint or arugula – Mimics holy basil’s peppery bite.
Avoid dried basil—it won’t give you the fragrance or flavor you want.
Best Cuts of Meat (and Tofu!) for Pad Kra Pao
One of the great things about Pad Kra Pao is how adaptable it is when it comes to protein. While ground pork is the most traditional choice, ground chicken, ground beef, or even tofu work beautifully too. Here’s how to choose the best version for your taste and texture preferences:
1. Ground pork
This is the classic choice.
Best cut: Look for ground pork with about 15–20% fat (often labeled 80/20).
Why it works: The extra fat keeps the meat juicy and flavorful, which pairs well with the spicy and savory seasonings. If you’re using leaner pork, you can add a bit of oil to keep it from drying out.
2. Ground chicken
A leaner but still very tasty option.
Best cut: Ground chicken thighs are ideal—they’re more flavorful and tender than breast meat. Try not to use breast meat because it’s a bit too dry
Tip: If you’re buying pre-ground chicken from the store, check the label. “Ground chicken” is often made from white meat and can dry out quickly. If possible, ask your butcher for dark meat or grind it yourself in a food processor.
3. Ground beef
This gives the dish a heartier, more robust flavor.
Best cut: 80/20 ground chuck is great—it has enough fat to stay juicy and absorb the sauce.
Tip: Drain excess fat after browning if needed, especially if you’re using a higher-fat blend.
4. Tofu (Vegetarian/Vegan Option)
Yes, you can absolutely make a meatless version of Pad Kra Pao.
Best type: Use extra-firm tofu, pressed well to remove excess moisture.
How to prepare: Crumble or dice the tofu, then pan-fry until golden before adding garlic, chilies, and the rest of the ingredients. This helps it hold up in the sauce and gives a great texture.
Pro tip: Add a splash of soy sauce and a touch of mushroom seasoning to boost umami flavor.
Pro Tips for Pad Kra Pao Success
1. Use high heat to create a quick sear and bold flavor.
2. Don’t overcrowd the pan—it should stir-fry, not steam.
3. Holy basil is essential—don’t skip it unless absolutely necessary.
4. Add more chilies if you like it hot, or serve with prik nam pla (Thai chili fish sauce).
How to Store and Reheat
1. Fridge: Store leftovers in an airtight container for up to 3 days.
2. Reheat: Reheat in a skillet or microwave. Add a splash of water or fish sauce if dry.
3 comments
I love this dish, so simple and so delicious, I am putting it immediately on my to-cook list.
Thank you Adina. I love it too! My life-saver when I don’t have much time to cook at the kitchen