Thai holy basil wilts in 30 seconds at high heat, releasing oils that regular basil can't replicate—that's pad kra pao's secret.
Pad Kra Pao
Dive into the vibrant flavors of Pad Kra Pao, a Thai stir-fry that’s sure to excite your taste buds! This quick and easy dish features savory ground meat sautéed with aromatic chili garlic paste and fragrant holy basil, all served over a bed of fluffy rice. Perfect for a weeknight dinner, it’s a delicious way to bring a taste of Thailand to your kitchen!
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
The Story
This Bangkok street food legend was actually born from Chinese-Thai immigration in the 1930s when Teochew merchants brought their stir-fry techniques to Thailand's markets—they discovered that holy basil's peppery bite could transform humble ground pork into something that'd make even the most jaded Bangkok taxi driver pull over mid-traffic for a proper plate.
Regional Twist
In Bangkok's Chinatown district, they double the dark soy sauce and toss in fermented black beans with the long beans, creating a deeper umami punch that locals call 'student style' because it stretches further on a tight budget.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 2-3 eggs
- 1 lb (454 g) ground pork/chicken/beef
- ¾ cup (177 ml) long beans
- 5-7 red thai chillies
Pantry Items
Amounts also listed in instructions below
- dark soy sauce (to taste)
- fish sauce (to taste)
- garlic (to taste)
- 2 cups (473 ml) holy basil or thai basil
- Jasmine rice
- light soy sauce (to taste)
- neutral oil (to taste)
- palm sugar (to taste)
👨🍳 Instructions
- 1
Combine light and dark soy sauce, fish sauce, and palm sugar.
- 2
In a mortar and pestle, grind together chilies and garlic into a paste.
- 3
Heat oil in a wok on medium high heat and fry egg until edges are crispy and the yolk is runny. Remove egg and drain half of the oil.
- 4
Sauté chili garlic paste until fragrant (less than a minute) and cook the ground pork until water has evaporated and the fat starts to render and sizzle.
- 5
Add long beans and sauce and sauté for a few minutes before adding holy/Thai basil.
- 6
Cook for a few minutes until leaves are wilted and serve with rice and the fried egg on top.
💡 Pro Tips
- ✓Fry your egg in oil heated to 350°F so the whites bubble and crisp within 30 seconds while the yolk stays runny - the high heat creates steam pockets that give the signature lacy, crispy edges.technique350°F oil temperature
- ✓Use a 3:2:1 ratio of light soy sauce to fish sauce to dark soy sauce because light soy provides saltiness, fish sauce adds umami depth, and dark soy contributes color without overwhelming salinity.ingredient3:2:1 ratio
- ✓Cook ground meat until it reaches 160°F internal temperature AND the rendered fat begins sizzling loudly - this indicates moisture has evaporated and Maillard browning can begin for proper wok hei flavor.timing160°F internal temperature
- ✓Add holy basil only in the final 30-45 seconds of cooking because its volatile oils (eugenol and linalool) dissipate rapidly above 180°F, losing the distinctive peppery-clove flavor that defines authentic pad kra pao.timing30-45 seconds
- ✓Heat your wok to 400-450°F before adding oil - carbon steel needs this temperature to create the non-stick patina and generate wok hei (breath of the wok) through rapid protein and sugar caramelization.equipment400-450°F
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Thai holy basil wilts in 30 seconds at high heat, releasing oils that regular basil can't replicate—that's pad kra pao's secret.
Pad Kra Pao
Dive into the vibrant flavors of Pad Kra Pao, a Thai stir-fry that’s sure to excite your taste buds! This quick and easy dish features savory ground meat sautéed with aromatic chili garlic paste and fragrant holy basil, all served over a bed of fluffy rice. Perfect for a weeknight dinner, it’s a delicious way to bring a taste of Thailand to your kitchen!
The Story
This Bangkok street food legend was actually born from Chinese-Thai immigration in the 1930s when Teochew merchants brought their stir-fry techniques to Thailand's markets—they discovered that holy basil's peppery bite could transform humble ground pork into something that'd make even the most jaded Bangkok taxi driver pull over mid-traffic for a proper plate.
Regional Twist
In Bangkok's Chinatown district, they double the dark soy sauce and toss in fermented black beans with the long beans, creating a deeper umami punch that locals call 'student style' because it stretches further on a tight budget.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 2-3 eggs
- 1 lb (454 g) ground pork/chicken/beef
- ¾ cup (177 ml) long beans
- 5-7 red thai chillies
Pantry Items
Amounts also listed in instructions below
- dark soy sauce (to taste)
- fish sauce (to taste)
- garlic (to taste)
- 2 cups (473 ml) holy basil or thai basil
- Jasmine rice
- light soy sauce (to taste)
- neutral oil (to taste)
- palm sugar (to taste)
👨🍳 Instructions
- 1
Combine light and dark soy sauce, fish sauce, and palm sugar.
- 2
In a mortar and pestle, grind together chilies and garlic into a paste.
- 3
Heat oil in a wok on medium high heat and fry egg until edges are crispy and the yolk is runny. Remove egg and drain half of the oil.
- 4
Sauté chili garlic paste until fragrant (less than a minute) and cook the ground pork until water has evaporated and the fat starts to render and sizzle.
- 5
Add long beans and sauce and sauté for a few minutes before adding holy/Thai basil.
- 6
Cook for a few minutes until leaves are wilted and serve with rice and the fried egg on top.
💡 Pro Tips
- ✓Fry your egg in oil heated to 350°F so the whites bubble and crisp within 30 seconds while the yolk stays runny - the high heat creates steam pockets that give the signature lacy, crispy edges.technique350°F oil temperature
- ✓Use a 3:2:1 ratio of light soy sauce to fish sauce to dark soy sauce because light soy provides saltiness, fish sauce adds umami depth, and dark soy contributes color without overwhelming salinity.ingredient3:2:1 ratio
- ✓Cook ground meat until it reaches 160°F internal temperature AND the rendered fat begins sizzling loudly - this indicates moisture has evaporated and Maillard browning can begin for proper wok hei flavor.timing160°F internal temperature
- ✓Add holy basil only in the final 30-45 seconds of cooking because its volatile oils (eugenol and linalool) dissipate rapidly above 180°F, losing the distinctive peppery-clove flavor that defines authentic pad kra pao.timing30-45 seconds
- ✓Heat your wok to 400-450°F before adding oil - carbon steel needs this temperature to create the non-stick patina and generate wok hei (breath of the wok) through rapid protein and sugar caramelization.equipment400-450°F