Pad Kra Pao is one of Thailand’s most beloved dishes, known for its bold flavours, fragrant aroma, and satisfying heat. In Thai, “Pad” means “stir-fried,” and “Kra Pao” refers to holy basil. Therefore, Pad Kra Pao essentially translates to “stir-fried holy basil.” It’s a true staple in Thai street food, often seen as a quick, go-to meal for locals and tourists alike.
Interestingly, Pad Kra Pao is also very popular in Taiwan, where it’s known in Mandarin as “打拋豬” (Da Pao Zhu). However, the Taiwanese version is often milder, with a slightly different flavour profile to suit local preferences. When I first tried the authentic Thai version in London, I was surprised by the intensity of its heat—a flavour that comes from the traditional Thai approach of stir-frying garlic and fresh chillies together until they release their fiery fragrance.
Why Pad Kra Pao Is So Popular?
This dish is incredibly popular because it’s quick to prepare, highly flavourful, and incredibly versatile. The spicy, savoury sauce pairs perfectly with rice and is often topped with a fried egg, which adds a creamy richness that balances out the heat.
Making Pad Kra Pao at Home
One of the best things about Pad Kra Pao is that it requires just a handful of ingredients and less than 30 minutes from start to finish. It’s an ideal recipe for busy nights when you want something comforting yet full of flavour.
Thai Holy Basil vs. Thai Basil vs. Italian Basil
The key ingredient in Pad Kra Pao is Thai holy basil, which has a distinctive peppery and slightly anise-like flavour that defines the dish. However, if you can’t find Thai holy basil, Thai basil or even Italian basil can work as substitutes, though the flavours will differ slightly.
Ready to Try this Pad Kra Pao recipe?
If you’re a fan of spicy, aromatic dishes, Pad Kra Pao is a must-try recipe that’s simple enough for weeknight cooking yet impressive enough to serve for a special meal. Give it a try, and you’ll understand why this humble street food is so loved around the world!
Quick and Flavourful Pad Kra Pao (Thai Basil Stir-Fry)
Ingredients
- 300 g pork mince 20% fat
- 6 garlic cloves
- 3 bird’s eye chillies Use a mix of red and green chillies; remove some seeds if you prefer a milder heat.
- Vegetable oil for cooking
- A large handful of Thai basil leaves Traditionally, holy Thai basil is used as “kra pao” means holy basil in Thai, but since it’s hard to find in UK supermarkets, you can substitute with Thai basil or even Italian basil.
- 1-2 fried egg for topping
- steamed rice to pair
FOR THE SAUCE
- 1.5 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- A pinch of black pepper
Instructions
- Using a mortar and pestle, crush the chilies and garlic together until they form a rough paste.
- Ina small bowl, mix the fish sauce, oyster sauce, sugar, and black pepper to create the sauce. Set aside.
- Heat some oil in a pan over medium-high heat. Sauté the garlic and chili paste until fragrant.
- Add the pork mince and cook, breaking it apart as it browns.
- Pour in the sauce mixture, stirring to coat the pork evenly.
- Add the basil leaves, stirring until they wilt slightly.
- Serve it with rice and top it with a fried egg.
Video
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