Thai
Pad Kra Pao
A fragrant Thai stir-fry featuring minced meat, holy basil, and a bold, spicy sauce.
Ingredients
- 400g minced pork or chicken
- 5 cloves garlic, minced
- 2 bird’s eye chilies, finely chopped (adjust to taste)
- 1 cup fresh holy basil leaves (or Thai basil as a substitute)
- Steamed jasmine rice (to serve)
- Fried eggs (crucial, for serving)
Instructions
- Heat a wok or large skillet over medium-high heat. Add the oil and minced garlic and chilies. Stir-fry for 30 seconds until fragrant.
- Add the minced meat and cook until browned, breaking it up with a spoon (about 4-5 minutes).
- Stir in the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Mix well to coat the meat evenly.
- Toss in the holy basil leaves and stir-fry for another 30 seconds until just wilted.
- Serve immediately over steamed jasmine rice with a fried egg on top, if desired.
About this dish
Pad Kra Pao, or Thai Basil Stir-Fry, is a quick and flavorful dish that captures the essence of Thai street food. This dish features a savory and slightly spicy sauce that clings to tender minced meat and is perfectly complemented by fragrant holy basil.
Traditionally served with jasmine rice and a fried egg, Pad Kra Pao is a crowd-pleaser that’s easy to make with simple pantry staples and a handful of fresh ingredients. It’s a perfect weeknight meal that brings bold Thai flavors straight to your table.
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