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.
When Jeff and I went to Thailand for our honeymoon, I was especially excited to dive into the country’s food scene. Having eaten Pad Kra Pao many times before, it was definitely better in Thailand. We tried it at several spots, and while it was always delicious, one particular mom-and-pop restaurant stood out above the rest. Their Pad Kra Pao was extraordinary—perfectly crispy bits of meat caramelized with soy and fish sauce, fragrant with the punch of fresh holy basil. The dish had just the right amount of char from the hot wok. What really set it apart, though, was how seriously they took our request for “Thai spicy.” They trusted us when we said we wanted it as spicy as the locals eat it, and they delivered a spice level that was hot but beautifully balanced.
The memory of that dish stays with me, not only for the incredible taste but also for the warmth and hospitality of the restaurant owners. It’s a reminder of why food is such a powerful part of travel—there’s nothing quite like tasting a dish in its home country, made with love and expertise. Pad Kra Pao will forever remind me of Thailand, and I’m 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. Beyond the heat, bird’s eye chilies have a fruity and slightly earthy undertone, which adds depth to the spicy kick. 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, though they have a slightly sweeter and more tropical flavor profile.
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. While substitutes can work well, nothing quite replicates the unique punch of a fresh bird’s eye chili, which make Pad Kra Pao the fiery, flavorful dish it’s meant to be.
Holy Basil
Holy basil (pictured on the right), 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. In Pad Kra Pao, holy basil infuses the dish with its aromatic, earthy qualities, balancing the heat of the chilies and the umami of the sauce.
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 left; 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. While substitutes can help approximate the flavor, there’s truly no replacement for the bold and distinctive taste of fresh holy basil in Pad Kra Pao.
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
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