Real pad kra pao uses holy basil that wilts in 30 seconds—regular basil needs 2 minutes or it turns bitter.
Easy 15 Minute Pad Kra Pao
Whip up a deliciously satisfying meal in just 15 minutes with our Pad Kra Pao! This vibrant stir-fry features juicy ground beef, aromatic garlic, and fragrant Thai basil, bringing a burst of flavor to your table. Perfect for a quick weeknight dinner, this dish is sure to impress with its bold taste and effortless preparation!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Sweet Thai Basil
- 4-5 large garlic cloves
🥩Meat & Seafood(1)
- 1 lb ground beef (454 g)
🫙Pantry Staples(2)
- 2 tbsp brown sugar (30 ml)
- 1 tbs neutral oil (15 ml)
🧂Spices & Seasonings(1)
- White pepper to taste
🍯Sauces & Condiments(3)
- 2 tbs oyster sauce (30 ml)
- 1.5 tsp dark soy sauce (7.5 ml)
- 1 tbs soy sauce (15 ml)
📦Other(2)
- 4-5 fresh red thai chili
- Pinch MSG
👨🍳 Instructions
- 1
Start by prepping your aromatics, then make the sauce with oyster sauce, dark soy sauce, light soy sauce, and brown sugar.
- 2
In a pan on high heat, sear the ground beef and season with salt and white pepper until it has a nice golden brown crust.
- 3
Add the garlic, chilies, and the sauce to the pan and cook for a few more minutes before adding the Thai basil.
- 4
Fry an egg until it's crispy on all edges and serve over white rice.
💡 Pro Tips
- ✓Cook ground beef on high heat (400°F+ pan surface) without stirring for 2-3 minutes to develop proper Maillard browning, as moving it too early creates steam and prevents the golden crust essential to authentic pad kra pao.technique400°F+ surface temp, 2-3 minutes
- ✓Add Thai basil only in the final 30 seconds of cooking because its volatile oils (eugenol and linalool) dissipate rapidly above 180°F, losing the distinctive anise-like flavor that defines the dish.timing30 seconds, 180°F threshold
- ✓Use a 2:1:1 ratio of light soy sauce to dark soy sauce to oyster sauce for balanced umami without overpowering saltiness, as dark soy contributes color while light soy provides primary sodium content.ingredient2:1:1 ratio
- ✓Fry the egg in oil heated to 350°F so the edges bubble and crisp within 60 seconds while keeping the yolk runny - the high heat creates steam pockets that puff the whites into the characteristic lacy texture.technique350°F oil temp, 60 seconds
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Real pad kra pao uses holy basil that wilts in 30 seconds—regular basil needs 2 minutes or it turns bitter.
Easy 15 Minute Pad Kra Pao
Whip up a deliciously satisfying meal in just 15 minutes with our Pad Kra Pao! This vibrant stir-fry features juicy ground beef, aromatic garlic, and fragrant Thai basil, bringing a burst of flavor to your table. Perfect for a quick weeknight dinner, this dish is sure to impress with its bold taste and effortless preparation!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Sweet Thai Basil
- 4-5 large garlic cloves
🥩Meat & Seafood(1)
- 1 lb ground beef (454 g)
🫙Pantry Staples(2)
- 2 tbsp brown sugar (30 ml)
- 1 tbs neutral oil (15 ml)
🧂Spices & Seasonings(1)
- White pepper to taste
🍯Sauces & Condiments(3)
- 2 tbs oyster sauce (30 ml)
- 1.5 tsp dark soy sauce (7.5 ml)
- 1 tbs soy sauce (15 ml)
📦Other(2)
- 4-5 fresh red thai chili
- Pinch MSG
👨🍳 Instructions
- 1
Start by prepping your aromatics, then make the sauce with oyster sauce, dark soy sauce, light soy sauce, and brown sugar.
- 2
In a pan on high heat, sear the ground beef and season with salt and white pepper until it has a nice golden brown crust.
- 3
Add the garlic, chilies, and the sauce to the pan and cook for a few more minutes before adding the Thai basil.
- 4
Fry an egg until it's crispy on all edges and serve over white rice.
💡 Pro Tips
- ✓Cook ground beef on high heat (400°F+ pan surface) without stirring for 2-3 minutes to develop proper Maillard browning, as moving it too early creates steam and prevents the golden crust essential to authentic pad kra pao.technique400°F+ surface temp, 2-3 minutes
- ✓Add Thai basil only in the final 30 seconds of cooking because its volatile oils (eugenol and linalool) dissipate rapidly above 180°F, losing the distinctive anise-like flavor that defines the dish.timing30 seconds, 180°F threshold
- ✓Use a 2:1:1 ratio of light soy sauce to dark soy sauce to oyster sauce for balanced umami without overpowering saltiness, as dark soy contributes color while light soy provides primary sodium content.ingredient2:1:1 ratio
- ✓Fry the egg in oil heated to 350°F so the edges bubble and crisp within 60 seconds while keeping the yolk runny - the high heat creates steam pockets that puff the whites into the characteristic lacy texture.technique350°F oil temp, 60 seconds