Oct 21, 2024

Translated as stir-fry (Pad) and holy basil (Kra Pao), Pad Kra Pao is, as its name suggests, a Thai basil stir-fry. Traditionally prepared with ground pork, this emblematic Thai cuisine classic comes in countless variations (seafood, chicken, beef, tofu...). Discover the authentic Pad Kra Pao recipe and transport your taste buds straight to the Kingdom of Siam...

What is Pad Kra Pao?

Also spelled Pad Ka Prao, Pad Gaprao, or Phat Kaphrao, Pad Kra Pao ranks among the most iconic dishes in Thai cuisine. It's equally beloved by locals and travelers alike. This is a stir-fry of ground meat (or seafood or tofu for vegetarians) infused with holy basil leaves and topped with a savory-sweet sauce. It's enjoyed with rice and typically finished with a fried egg placed on top.

What are the different variations of Pad Kra Pao?

While the most popular Pad Kra Pao recipe uses ground pork (Pad Kra Pao Mou), you'll find countless variations in restaurants and Thai street food stalls. There's something for every palate!

Among the various Pad Kra Pao interpretations, you'll discover:

• 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?

Thais have a well-earned reputation for enjoying fiery heat. It's hardly surprising, then, that they prepare and savor Pad Kra Pao with generous amounts of chili. The good news? Like most Thai dishes, it's typically made to order. In other words, you can ask the person taking your order to prepare your Pad Kra Pao without chili.

To do this, you can tell them: "Ao maï phèt," which means "without spice" in Thai. If you can't tolerate heat, this phrase should be part of your essential Thai vocabulary for travelers.

Good to know:

Many Thai dishes can be prepared without chili. Find out what to eat in Thailand if you don't enjoy spicy food.

The Authentic Pad Kra Pao Recipe

Ingredients for 2 servings:

• 200 g ground meat (pork, chicken, beef...) or seafood or tofu,
• 2 portions Thai jasmine rice,
• 2 eggs (1 per person),
• 4–5 garlic cloves,
• Thai green chilies (quantity to taste),
• A handful of holy basil leaves,
• 2 tablespoons cooking oil (sunflower or palm...),
• 2 tablespoons oyster sauce,
• 1 tablespoon fish sauce (optional),
• 1 tablespoon soy sauce,
• 1 tablespoon water,
• 1 teaspoon palm sugar,
• Salt and pepper to taste.

Note:

Many Thais add green beans called "yard-long beans" or "asparagus beans." These are cut into small pieces and cooked until just tender, adding a delightful crunch to the stir-fry!

Preparing Pad Kra Pao

Step 1: Cook the rice and set aside (ideally keep it warm).

Step 2: Peel and remove the germ from the garlic cloves. Wash and slice the chilies. Pound the garlic and chilies together in a mortar until you reach a paste-like consistency. Rinse 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 paste made from the chili and garlic mixture. Stir-fry the paste for 1–2 minutes until it turns a light golden brown.

Step 4: Add the ground meat (or your choice of other proteins: seafood, shrimp, tofu...). Cook for 5 minutes while stirring continuously.

Step 5: Add the oyster sauce, soy sauce, fish sauce (optional), and palm sugar. Season with salt and pepper. Cover and reduce heat to allow the meat to absorb the sauce and flavors for a few minutes.

Step 6: Meanwhile, heat 1 tablespoon of cooking oil in a separate pan or wok. Crack the eggs and fry them so the whites are set while the yolks remain runny, with the edges beautifully golden and slightly crispy (don't hesitate to add more oil if needed). Season with salt and pepper.

Step 7: Add 1 tablespoon of water to the meat and scatter the holy basil leaves over it. Cook until the basil leaves are softened.

Step 8: Place the warm rice on one side of your plate (you can use a bowl to create a rice dome, Thai-style!). Arrange the stir-fry mixture beside it and place a fried egg on top of the rice.

Enjoy your meal!

To discover more...

You adore Thai cuisine and want even more? Explore:

• Culinary specialties to taste in northern Thailand,
• The recipe for the iconic Pad Thaï,
• The recipe for Tom Kha Kai, the creamy coconut chicken soup,
• The recipe for Som Tam, Thai green papaya salad.

And why not book a Thai cooking class during your next trip to Thailand?

Florine Dergelet

Florine Dergelet

A web writer for over 10 years, Florine Dergelet is a traveler driven by a passion for discovering the world with an open heart. Each of her articles is an invitation to slow down, listen, and understand. For her, travel isn't about checking countries off a map—it's about weaving connections (often invisible but always powerful) with places, peoples, and all manner of wildlife. Her philosophy? Advise travelers ethically, awaken their consciousness about animal welfare, respect for cultures, and the importance of humble, sustainable tourism. Because the most beautiful memories are often born far from the spotlight, in the shadow of a trail, in the midst of conversation, or in the quiet breath of a world we finally take time to truly hear…