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15 Min Holy Basil Stir Fry (Pad Kra Pow)

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This classic Thai stir fry is ideal to make in when basil is plentiful, and you don't have time to pre-marinade any meat. It works with any kind of ground or chopped meat and has a soul satisfying savory flavor that can be spiked with as much hot chili spice as you like.

Thai Basil Chicken Pad Kra Paw on a white plate with fried egg
Pad Kra Pao is typically served with a sunnyside up egg fried in lots of oil, so the bottom gets browned and the edges start curling up.

I like to make this in the summer, when I'd rather be outside than in the kitchen, and fresh basil is at it's peak growing season.

It's in the summer when I see lots of fresh sweet Italian basil, purple Thai basil, and even holy basil at some farmer's markets.

Holy Basil vs. Thai Basil vs. Regular Basil

This Thai dish is typically made with holy basil, which has a woodier, less peppery flavor than Thai basil. It can be a bit like finding the holy grail in the farmers' market.

I've tried this dish with all three types of basil, and they all work in this recipe.

TypeAppearanceFlavor & AromaCulinary Use
Holy BasilFuzzy, green leaves with serrated edges and purple veins; smaller and more pointed than Italian basilPeppery, spicy, slightly bitter, with notes of clove, mint, and a camphor-like aromaUsually cooked in Indian and Thai cuisine, especially for teas, stir-fries, and sometimes as a medicinal herb.
Thai BasilShiny, narrow, pointed green leaves with purple stems; leaves are thicker and more robustStrong anise/licorice flavor, sweet and spicy with hints of cinnamon and clove; aroma is sweet and fragrantEssential in Southeast Asian dishes (Thai, Vietnamese, Laotian), especially in curries, stir-fries, and soups. Can be eaten raw.
Italian Basil ("Genovese" or "sweet basil")Broad, smooth, bright green leaves; thin and delicate, easily bruisedMild, sweet, slightly peppery with a hint of anise; aroma is fresh and classicStaple in Mediterranean cuisine, especially Italian dishes like pesto, caprese salad, and tomato sauces. Can be eaten raw.

How to Store Fresh Basil

Basil doesn't like to be cold. If you keep it in the fridge, the leaves can start to turn black.

To keep basil fresher, snip the ends off the stems and store in a container of water on the counter.

Ingredients

These are the ingredients I've determined I like in my pad kra pow. But this is a very flexible ingredient list that can be modified to ingredients you currently have on hand.

Ingredients for beef and vegetables on a white surface.
  • Ground meat - I've tried this recipe with chicken, beef, turkey, and lamb, and they all work well.
  • Shrimp paste - This is a common base for Thai curries and works especially well in stir-fries. It's a salty dark purplish paste made from ground, fermented shrimp. Substitute with fish sauce, if you don't have any on hand.
  • Sweet Soy Sauce (aka kecap manis)
  • Holy Basil - This particular version of basil is used in Thai cooking. It has a woodsy, earthy flavor a little bit like mushrooms. Substitute with Thai basil or Italian sweet basil.
  • Chili - You can use fresh sliced chilis, chili garlic sauce, or hot sauce of your choice.

Steps

Start to finish, this should take just about 15 minutes on the stove top.

4 process shots for making Thai Basil Stir Fry Pad Kra Pao
  1. Stir fry the aromatics - garlic, shrimp paste, and fresh chili (if using).
  2. Layer in the ground meat and cook until browned.
  3. Add the seasoning ingredients and fresh basil (washed and spun dry, so it doesn't add to much excess liquid to the stir fry.
  4. Even though quite a bit of basil is used in this recipe, it wilts down in just a few minutes, and you're done!
Chicken Thai Basil Sitr Fry with Forbidden Rice
While this recipe calls for ground meat, you can also use chopped meat, if you'd like more texture. Serve with Thai black forbidden rice for extra color contrast with the meat and fried egg.

15 Minute Holy Basil Stir Fry (Pad Kra Pao)

This classic Thai stir fry is ideal to make in when basil is plentiful, and you don't have time to pre-marinade any meat. It works with any kind of ground or chopped meat and has a soul satisfying savory flavor that can be spiked with as much hot chili spice as you like.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 2 teaspoon cooking oil such as avocado or coconut oil
  • 2 ea garlic cloves minced
  • ½ teaspoon shrimp paste or fish sauce
  • 1 teaspoon fresh chopped chili or chili sauce / hot sauce of your choice
  • 1 lb lean ground meat chicken, beef, pork, turkey, or lamb
  • 1 teaspoon oyster sauce
  • 1 teaspoon coconut sugar or ½ teaspoon cane sugar or brown sugar
  • 1 teaspoon sweet soy sauce (kecap manis) or dark soy sauce or hoisin sauce
  • 4 c holy basil leaves, loosely packed or Thai basil or Italian basil

Equipment

  • 1 frying pan or wok

Method
 

  1. Heat a pan over medium heat, large enough to brown the meat, such as a wok or 10" skillet.
  2. Add the minced garlic, shrimp paste, and fresh chili. (If using fish sauce or chili sauce, add with the seasoning ingredients later). Stir and saute just until the garlic starts to sizzle but not brown.
  3. Add the ground meat to the pan. Gently spread out, and let it sit to fry and get brown before you start stirring. Once the bottom is brown, you can start mixing to get brown all the meat.
  4. Once the meat is cooked, add the remaining ingredients (oyster sauce, sweet soy sauce, coconut sugar, fish sauce if using, and chili sauce if using.) Stir for about a minute.
  5. Add the fresh basil leaves, and stir fry for 1-2 minutes until the basil is wilted.
  6. Serve hot with steamed rice and a fried egg.

Notes

  1. The sweet or dark soy sauce adds a lot of dark, rich color to the dish. If you can't find it, use hoisin sauce or plain soy sauce. 
  2. This recipe is not particularly spicy or salty. Add more chili or hot sauce if you prefer the traditional way it would be made with lots of spicy heat. 
  3. Sometimes this dish is served with lime wedges. Squeeze on fresh lime to soften out the heat and savoriness. 
  4. Store fresh basil with the stems in a container of water in the counter. It will turn black more quickly if kept in the fridge. 

Pad Krao Pao in the wild

Thai Basil Chicken with white rice and a fried egg
The Thai basil chicken at Soi 71 in Walla Walla, WA is made with a spicy chili paste of fresh and dried chilis ground by Grandma Dang herself and served with a fried duck egg.

🍷 Wine Pairing

Amalaya Torrontes - An Argentinian white wine made with 85% Torrontes and 15% Riesling.

🥠 Fortune Cookie

Do everything with a mind that lets go. Don’t accept praise or gain or anything else. If you let go a little, you will have a little peace; if you let go a lot, you will have a lot of peace; if you let go completely, you will have complete peace.

Buddhist monk, Ajahn Chah

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