A bold and spicy Pad Kra Pao recipe! Thai basil stir fry with ground pork, chilies, and holy basil - easy, authentic, and done in minutes.
Pad Kra Pao, the classic Thai basil stir fry, is one of the fastest, boldest, and most addictive Thai dishes you can make at home.
It’s traditionally made with ground pork (though it's popular with ground chicken), fiery bird’s eye chilies, garlic, and plenty of fragrant holy basil, all flash-fried in a hot wok with a savory mix of fish sauce, soy sauce, and oyster sauce.
The flavor is huge - salty, spicy, and wonderfully garlicky, with its signature peppery hit from the basil.
Best of all, the dish comes together in about 15 minutes, making it an easy weeknight favorite that tastes like it came straight from a Bangkok street stall. Serve it hot over jasmine rice, and don’t skip the crispy fried egg on top! It’s the authentic finishing touch that pulls everything together.
Let me show you how to make Pad Kra Pao at home.
Ingredients Needed
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE SAUCE
- Fish Sauce. The salty, savory base for authentic Pad Kra Pao.
- Soy Sauce. Tamari or coconut aminos are good subs.
- Dark Soy Sauce. For extra color and hint of sweetness.
- Oyster Sauce. Thick and savory.
- Chili-Garlic Paste (or Sambal Oelek). For a kick of heat and chili flavor.
- Water. For thinning the sauce, if desired.
- Sugar (Optional). Helps balance salt and spice. Honey is good, too. You can skip it if you'd like.
- FOR THE STIR FRY
- Oil. Use a neutral, high-heat oil like vegetable or canola.
- Shallot. Or use red or yellow onion.
- Thai Bird’s Eye Chilies. Authentic Thai heat. Adjust to taste. Use serranos as a great sub, or jalapeños for milder, more approachable heat.
- Garlic. I love lots of garlic.
- Ground Pork or Ground Chicken. Pork is classic. Chicken (Pad Kra Pao Gai) is also very popular.
- Red Bell Pepper. Or use other sweet peppers.
- Thai Holy Basil Leaves. The signature peppery, herbal flavor. Use Thai basil or Italian basil if needed.
- For Serving. Jasmine rice and crispy fried eggs (optional but highly recommended).
How to Make Pad Kra Pao
Make the sauce. Whisk together the fish sauce, soy sauce, dark soy sauce, oyster sauce, chili-garlic paste, and a pinch of sugar in a small bowl. Add 1-2 tablespoons water if you prefer a thinner, lighter sauce. Set aside.
Sizzle the aromatics. Heat the oil in a wok or large skillet over high heat until it shimmers. Add the shallot, chilies, and garlic. Stir fry 30 seconds to 1 minute, just until the garlic becomes fragrant and the chilies release their heat. Don’t let the garlic brown.
Cook the pork (or chicken). Add the ground pork and break it apart with your spatula. Stir fry 3-4 minutes, letting it sear and crisp in spots. It should lose its pink color and develop little golden edges.
Add the peppers. Stir in the sliced red bell pepper and cook for 1 minute, just until it softens slightly but still keeps some crunch.
Add the sauce. Pour in the reserved sauce and stir fry 1-2 minutes. The sauce should sizzle, coat the meat, and reduce slightly to a glossy finish.
Finish with the basil. Add the holy basil and toss for 30 seconds to 1 minute, until the leaves wilt and turn bright and aromatic. The scent should be peppery and intense.
Boom! Done! Your Thai basil stir fry (Pad Kra Pao) is ready to enjoy!
Serving Pad Kra Pao
Pad Kra Pao is best served piping hot over steamed jasmine rice, which soaks up all that savory, spicy sauce.
For the most authentic experience, top each bowl with a crispy fried egg. The runny yolk melts into the stir fry and balances the heat beautifully. You can't beat it topped with a fried egg.
Add extra sliced chilies, chili flakes, or a drizzle of chili oil if you like it even spicier. It’s a fast, satisfying Thai meal that works for lunch, dinner, or whenever a craving hits.
Recipe Tips & Notes
- Crank the heat. Pad Kra Pao cooks fast, so use a hot wok or skillet to get those crispy, golden bits on the pork or chicken.
- Choose your chilies. Bird’s eye chilies bring authentic Thai heat. For milder spice, use serranos or jalapeños. Add more if you like it fiery.
- Use holy basil if possible. It has a peppery, clove-like flavor that makes Pad Kra Pao unique. Thai basil or Italian basil are good substitutes, though you won't achieve the exact same flavor.
- Try it with chicken. Ground chicken is incredibly popular in Thailand (Pad Kra Pao Gai) and works just as well as pork. Turkey, beef, or tofu are great, too.
Storage & Reheating Leftovers
Store leftover Pad Kra Pao in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce, or warm gently in the microwave. The flavors deepen as it rests.
Pad Kra Pao also freezes well. Cool completely, then freeze in sealed containers or freezer bags for up to 3 months.
Thaw overnight in the fridge and reheat in a skillet. For best results, cook a fresh crispy fried egg when serving.
That's it, my friends. I hope you enjoy the Pad Kra Pao! We love it - easy to make, delicious, and spicy as we want it!
Want More Thai Recipes?
- Make this restaurant quality Pad Thai recipe at home with chewy rice noodles, shrimp, scrambled eggs and vegetables in a flavorful sauce.
- This Tom Yum Soup recipe is a popular hot and sour soup from Thailand loaded with herbs and spices and lots of shrimp.
- This Drunken Noodles recipe (pad kee mao) is a popular Thai stir fry recipe with noodles tossed in a savory sauce with hot peppers.
- See all of my Spicy Thai Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pad Kra Pao (Thai Basil Stir Fry Recipe)
Ingredients
FOR THE SAUCE
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili-garlic paste or use sambal oelek
- 1-2 tablespoons water for saucier, if needed
- Pinch of sugar optional
FOR THE STIR FRY
- 3 tablespoons vegetable oil or canola oil or other high temperature oil
- 1 shallot sliced
- 2-3 Thai bird's eye chilies or serranos sliced (Bird’s eye chilies are very spicy - start with 1-2 if you prefer milder heat. Use more for extra heat.)
- 4 cloves garlic minced
- 1 pound ground pork (or use ground chicken)
- 1 red bell pepper or other sweet pepper thinly sliced
- 1 1/2 cups holy basil leaves loosely packed - Thai basil or Italian basil can be used if needed (tender basil stems can also be stir-fried for extra flavor)
- For serving. Cooked jasmine rice, optional crispy fried eggs
Instructions
- Whisk together the fish sauce, soy sauce, dark soy sauce, oyster sauce, chili-garlic paste, and optional pinch of sugar in a small bowl. Whisk in 1-2 tablespoons water for a thinner sauce, if desired. Set aside.
- Heat the oil over high heat in a wok. Add the shallot, chilies, and garlic and stir fry for 30 seconds to 1 minute.
- Add the ground pork and stir fry for 3-4 minutes, breaking it up as you go, until it mostly cooks through and crisps up.
- Add the sliced red bell pepper and stir fry for 1 minute.
- Stir in the reserved sauce and stir fry for 1-2 minutes.
- Add the basil and stir fry until softened to your liking, 30 seconds to 1 minute.
- Serve over hot rice with an optional crispy fried egg on top.
Notes
Nutrition Information
FAQs
What is Pad Kra Pao?
Pad Kra Pao (also spelled Pad Krapow or Pad Kaprao) is a fast, spicy Thai basil stir fry dish made with ground meat, chilies, garlic, and plenty of holy basil. It’s one of Thailand’s most popular street food dishes.
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