Pad Kra Pao

From the first sizzling sounds in your wok to the vibrant burst of flavors dancing on your tongue, Pad Kra Pao is a Flavorful Thai Street Food Classic: Spicy Basil Stir-Fry that brings a rush of excitement to any home kitchen. This beginner-friendly dish comes together in just 25 minutes (15 minutes prep, 10 minutes cooking), making it the perfect pick for a speedy weeknight dinner or a satisfying weekend lunch. With around 450 calories per serving, it strikes the ideal balance between being indulgent and wholesome. You’ll find that the simplicity of the ingredients—minced chicken or pork, fresh holy basil, fiery bird’s eye chilies, and a trio of savory sauces—belies the complex, mouthwatering taste you’ll achieve.

Every spoonful of Pad Kra Pao is an invitation to explore layers of taste: the punch of garlic, the sweet-salty kiss from oyster and fish sauces, and the fragrant lift of basil leaves. Combine that with a perfectly fried egg on top, and you’ve got a plate that feels both luxuriously rich and effortlessly casual. Whether you’re a seasoned home cook or just dipping your toes into Thai cuisine, this spicy basil stir-fry will quickly become one of your go-to recipes. Gather your ingredients, crank up the heat, and let’s get ready to stir-fry our way to a bowl of satisfying, soul-warming Pad Kra Pao.

KEY INGREDIENTS IN PAD KRA PAO

To make this spicy basil stir-fry shine, you’ll want to assemble a handful of everyday pantry staples alongside some fresh Thai essentials. Each component plays an important role in building that signature sweet-spicy balance and herby aroma.

• Minced chicken or pork

Serves as the savory base, absorbing all the bold flavors while providing tender, juicy bites.

• Vegetable oil

Creates a slick surface for stir-frying, helping ingredients cook evenly and preventing sticking.

• Garlic

Adds a pungent kick that mellows as it fries, forming the aromatic backbone of the dish.

• Thai bird’s eye chilies

Brings authentic heat and a bright, lively flavor—adjust the amount to dial the spiciness up or down.

• Onion

Provides subtle sweetness and a gentle crunch, balancing the intense chili heat.

• Red bell pepper

Contributes vibrant color, natural sugars, and a tender bite that complements the meat.

• Oyster sauce

Imparts a deep, savory umami note and a touch of sweetness to glue all the flavors together.

• Soy sauce

Offers salty depth and color, enhancing the overall richness.

• Fish sauce

Injects a complex, oceanic saltiness that’s essential in authentic Thai cooking.

• Sugar

Balances the saltiness and heat, creating a harmonious sweet-heat profile.

• Fresh Thai holy basil leaves

Delivers that unmistakable peppery, clove-like herbiness that defines Pad Kra Pao.

• Cooked jasmine rice

Acts as a fragrant, fluffy canvas for soaking up every bit of sauce and juices.

• Fried egg (optional)

Adds luxurious richness with a runny yolk that melds into the rice and meat mixture.

HOW TO MAKE PAD KRA PAO

This recipe comes together in one wok or large pan, using high heat to swiftly cook and seal in flavors. Keep all your ingredients prepped and ready to go—stir-frying waits for no one!

1. Heat the vegetable oil in a large pan or wok over medium heat until it shimmers and lightly ripples. This ensures an even cooking surface.

2. Add the minced garlic and chopped chilies, then stir-fry for about 1 minute until fragrant, taking care not to let the garlic burn.

3. Increase the heat to high and add the minced chicken or pork, breaking it up with a spatula. Cook until the meat is browned and cooked through, about 4–5 minutes.

4. Toss in the sliced onion and red bell pepper, stir-frying for 2–3 minutes until they’re slightly softened but still vibrant.

5. Stir in the oyster sauce, soy sauce, fish sauce, and sugar. Mix vigorously so the meat and vegetables become evenly coated in the glossy sauce.

6. Finally, add the fresh Thai holy basil leaves, folding them in just until they wilt and release their aromatic oils.

7. Serve the Pad Kra Pao piping hot over cooked jasmine rice. Top each portion with a fried egg if you like that extra layer of richness.

SERVING SUGGESTIONS FOR PAD KRA PAO

After you’ve created that beautiful plate of Pad Kra Pao, take a moment to think about how to present it and enhance the dining experience. Serving is more than just plating; it’s about balancing textures, colors, and complementary flavors to make every bite memorable. Whether you’re sharing with friends or enjoying a solo dinner, these suggestions will elevate your meal and ensure each component shines.

• Serve on a heated plate or shallow bowl to keep the rice and stir-fry steaming hot. Press the rice into a compact dome before adding the Pad Kra Pao around it for an Instagram-worthy presentation.
• Garnish with thin slices of fresh cucumber or pickled vegetables to introduce a cool, crisp contrast that cuts through the heat.
• Offer lime wedges on the side so each person can add a spritz of citrus acidity, brightening the rich, savory flavors and tying everything together.
• Pair with a tall glass of Thai iced tea or iced lemongrass tea, letting the sweet, creamy beverage soothe the palate between fiery bites.

HOW TO STORE PAD KRA PAO

If you find yourself with leftovers (or you want to meal prep for a busy week), proper storage will preserve the bold flavors and tender textures of your Pad Kra Pao. Keeping everything fresh and vibrant is all about controlling moisture, temperature, and how you separate ingredients.

• Refrigerate in an airtight container once the dish has cooled to room temperature. This prevents condensation and helps the flavors stay bright for up to 3 days.
• Freeze individual portions in freezer-safe containers or zip-top bags. Lay them flat for quicker thawing, then heat directly from frozen in a covered pan over medium-low heat, stirring occasionally.
• Store the basil leaves separately in a small paper towel–lined bag to keep them from going limp. Add fresh leaves when reheating to revive that signature herb aroma.
• Reheat gently on the stovetop with a splash of water or oil, covering the pan to trap steam. This helps the meat stay moist and prevents the rice from drying out.

CONCLUSION

Pad Kra Pao is more than just a quick dinner—you’ve just learned how to whip up a true Thai street food experience in your own home, in under half an hour. We’ve covered everything from the essential ingredients to a step-by-step stir-fry method that ensures maximum flavor. Your spice level can be tuned up or down, the protein swapped for tofu or seafood, and the humble fried egg added for an extra layer of indulgence. As a beginner-friendly recipe with just 25 minutes of active time and about 450 calories per serving, it checks all the boxes: speed, simplicity, and sensational taste. Whether you’re hosting friends for a casual dinner or packing lunch for the next day, Pad Kra Pao delivers a satisfying, nourishing meal that feels like a mini vacation to the streets of Bangkok.

Feel free to print out this article and save a copy for your recipe binder—everything you need is right here. You can also find a FAQ below that addresses common questions about ingredient swaps, spice adjustments, and more. If you give Pad Kra Pao a try, don’t hesitate to share your experiences in the comments. I’d love to hear your tips, see your photos, and answer any questions or feedback you have. Happy cooking and enjoy every fiery, fragrant bite!

Print Recipe

Pad Kra Pao

Author: Emily Roberts Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Calories: 450

Description

Experience the vibrant taste of Pad Kra Pao, a quick and spicy stir-fry packed with minced chicken or pork, fresh holy basil, and aromatic chilies. Perfect over jasmine rice for a satisfying meal.

Ingredients

Scale

1/2x 1x 2x 3x

• 300 g minced chicken or pork

• 3 tablespoons vegetable oil

• 5 cloves garlic, minced

• 2 -3 Thai bird's eye chilies, finely chopped (adjust for desired spiciness)

• 1 onion, sliced

• 1 red bell pepper, sliced

• 2 tablespoons oyster sauce

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce

• 1 teaspoon sugar

• 1 cup fresh Thai holy basil leaves

• Cooked jasmine rice, for serving

• Fried egg, for topping (optional)

Instructions

1. Heat the vegetable oil in a large pan or wok over medium heat.
2. Add the minced garlic and chopped chilies, stir-fry for about 1 minute until fragrant.
3. Increase the heat to high and add the minced chicken or pork. Cook until the meat is browned and cooked through.
4. Add the sliced onion and red bell pepper to the pan, stir-fry for about 2-3 minutes until slightly softened.
5. Stir in the oyster sauce, soy sauce, fish sauce, and sugar. Mix well to ensure the meat and vegetables are evenly coated.
6. Add the fresh Thai holy basil leaves last, stirring just until they wilt.
7. Serve the Pad Kra Pao hot over cooked jasmine rice. Top with a fried egg if desired.

Note

• The dish is traditionally spicy but feel free to adjust the chilies to your taste.
• Thai holy basil gives this dish its signature flavor, but if unavailable, you can substitute with regular basil.
• Adding a fried egg on top is typical and adds additional richness to the dish.
• Pad Kra Pao can also be made with seafood or tofu for a variation.
• The dish is quick to prepare, making it perfect for a speedy weeknight dinner.

Keywords: Pad Kra Pao, Thai basil stir-fry, quick dinner, spicy Thai food, holy basil recipe, street food