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Thailand / Bangkok

Pad Kra Pao

Spicy Thai basil stir-fry with minced meat

All recipesCurrent recipe tools25 minutes / medium / 2 servings
Pad Kra Pao
Spicy Thai basil stir-fry with minced meat

Where it began

This iconic Thai dish is a staple street food in Bangkok, and its spicy, savory flavors have won hearts worldwide. I learned to make it from my grandmother, who perfected the recipe over years of cooking for our family.

Make it your own.

2 servings

Scaling changes ingredient quantities only, not equipment, timing, or quantities written in the method. Checks and cooking progress stay on this page.

Ingredients

Main

Sauce

Garnish

Method

1. Prepare ingredients

Mince the chilies, garlic, and shallots. Chop the Thai holy basil leaves. Measure out the sauce ingredients.

Tip: Use gloves when handling chilies to avoid irritating your skin.

2. Cook the minced pork

Heat 2 tbsp of oil in a wok or large skillet over medium-high heat. Add the minced pork and cook until browned, breaking it up with a spatula as it cooks.

Tip: Stir frequently to prevent the pork from burning.

3. Add aromatics and sauce

Add the minced chilies, garlic, and shallots to the wok. Stir-fry for 1 minute until fragrant. Then add the fish sauce, soy sauce, and palm sugar. Stir-fry for another minute.

Tip: Adjust the sauce to taste by adding more fish sauce or palm sugar.

4. Finish with Thai basil

Add the chopped Thai holy basil leaves to the wok and stir-fry until wilted.

Tip: Add the basil just before serving to preserve its flavor and aroma.

5. Serve

Transfer the Pad Kra Pao to a serving platter. Top with a fried egg and serve with cucumber slices on the side.

Tip: Serve immediately to enjoy the dish at its best.