Pad Kra Pao, also known as Thai Holy Basil Stir-Fry, is one of Thailand’s most beloved dishes, celebrated for its bold, aromatic flavors and simple preparation.
Traditionally made with minced pork or chicken, this dish is stir-fried with garlic, chilies, and the star ingredient: holy basil, or kra pao in Thai. It’s typically served over jasmine rice and topped with a crispy fried egg for a meal that is as comforting as it is flavorful.
Pad Kra Pao will forever remind me of Thailand, and I’m always eager to recreate that perfect combination of crispy, spicy, and aromatic flavors at home.
What Chili Peppers to Use
The chilies used in Pad Kra Pao are typically Thai Bird’s Eye Chilis (prik kee noo), known for their small size and intense heat. These chilis are a cornerstone of Thai cooking, delivering the kind of fiery spice that defines dishes like Pad Kra Pao. When crushed or sliced, their seeds and membranes release an aromatic oil that infuses the dish with a bold, vibrant flavor that pairs perfectly with the holy basil.
I can always easily find bird’s eye chilis at my local Asian markets, but if you can’t find any, there are a few excellent substitutes. Serrano peppers are a great alternative, as they have a similar fresh heat but are milder, making them a good option for those who want to dial back the spice. For a closer match in heat, habanero peppers can be used.
Another option is to use dried Bird’s Eye Chilis, which are the real thing, but slightly less flavorful and intense since they’ve been dried.
What is Holy Basil?
Holy basil, known as kra pao in Thai, is the heart and soul of Pad Kra Pao—it’s even where the dish gets its name. This vibrant herb has a uniquely spicy, peppery, and slightly anise-like flavor that sets it apart from other types of basil.
Outside of Thailand, however, holy basil can be notoriously difficult to find. If you’re craving Pad Kra Pao and want the most authentic flavor, growing your own holy basil at home is an excellent option. It thrives in warm climates and is relatively low-maintenance.
Alternatively, you can use substitutes, though they won’t perfectly replicate the unique flavor. Thai basil (pictured; the basil with the purple stems) is the closest substitute, offering a mild anise flavor, while sweet basil can work in a pinch but lacks the peppery bite. Another interesting alternative is a mix of Italian basil and a small amount of mint or star anise to mimic the herb’s complexity.
Pad Kra Pao (Holy Basil Stir-Fry)
- Total Time: 15 minutes
Description
Pad Kra Pao is a bold and flavorful Thai stir-fry featuring minced meat, garlic, chilies, and aromatic holy basil, served over rice and often topped with a crispy fried egg.
Ingredients
- Neutral cooking oil
- 2 shallots, thinly sliced
- 8 cloves garlic, thinly sliced
- 4–5 Thai bird’s eye chilis (adjust according to your spice preference)
- 1 lb ground pork (substitute for any ground meat)
- 1/2 tablespoon sugar
- 1 tablespoon fish sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 cup water
- 2 cups holy basil leaves (substitute for Thai basil or regular sweet basil)
- Jasmine rice and fried egg for serving with
Instructions
- Slice the shallots, garlic, and chilies. Wash and dry the holy basil leaves.
- Heat 2 tablespoons of neutral cooking oil in a wok or large skillet over medium-high heat.
- Add the sliced shallots, garlic, and chilies. Stir-fry for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- Increase the heat to high. Add the ground pork to the wok, breaking it up with a spatula. Stir-fry until fully cooked and slightly browned and crisp, about 5 minutes.
- Stir in the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Mix well to coat the meat evenly.
- Pour in the water and let the mixture simmer for 2-3 minutes, allowing the flavors to meld together and the liquid to slightly reduce.
- Toss in the holy basil leaves and stir-fry for 30 seconds to 1 minute, just until they wilt and release their aroma. Remove the wok from heat.
- Serve the Pad Kra Pao over a bed of jasmine rice and top with a crispy fried egg.
Notes
Use a hot wok or skillet to achieve the signature charred, smoky flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4
One of my favorite dishes from Thailand! They make it so hot over there lol. I had to get it white person spicy level.
Yes! The spicier the better for me haha but glad you can adjust it to your liking 🙂
Quick and spicy with a fried egg on top — hard to beat that combo. And the basil made this dish so good.
Thank you for your review, Eli! 🙂