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Original Thai Holy Basil Stir Fry with Beef (Pad Kra Pao) Recipe

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4.2 from 48 reviews

This traditional Thai Holy Basil Stir Fry with Beef, known as Pad Kra Pao, is a flavorful and spicy dish featuring ground beef, fragrant holy basil, and plenty of chilies. Served over jasmine rice with a crispy fried egg on top, it’s a delicious and satisfying meal that brings authentic Thai street food right to your table.

Ingredients

Main Ingredients

  • 6 cloves garlic
  • 3 Thai chilies, or as many as you can handle
  • ¼ cup chopped mild red chilies
  • ⅓ cup julienned mild red chilies
  • 2 tablespoons vegetable oil
  • 12 oz ground beef (regular or lean)
  • 1 tablespoon + 2 teaspoons fish sauce
  • 1 tablespoon granulated sugar
  • ½ cup unsalted beef or chicken stock or water
  • ½ teaspoon ground black pepper
  • 1 ¼ cups holy basil or regular basil leaves
  • Cooked jasmine rice for serving
  • 3 eggs (for fried eggs, 1 per person)
  • Oil for frying eggs, as needed

Prik Nam Pla (Optional Condiment)

  • 1-2 Thai chilies, chopped
  • 2 tablespoons fish sauce
  • 2 teaspoons lime juice
  • 1 clove garlic, thinly sliced or chopped (optional)

Instructions

  1. Prepare the aromatics: Peel and finely chop the garlic cloves. Chop the Thai chilies and mild red chilies as indicated. Having all ingredients ready will allow for quick cooking once you start stir-frying.
  2. Heat the oil: In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat until hot but not smoking.
  3. Sauté garlic and chilies: Add the chopped garlic, Thai chilies, and julienned mild red chilies to the hot oil and stir-fry briefly until fragrant, about 30 seconds to 1 minute, being careful not to burn the garlic.
  4. Cook the beef: Add the ground beef to the wok, breaking it apart with a spatula, and stir-fry until it is fully cooked and browned, around 4-5 minutes.
  5. Season the beef: Stir in 1 tablespoon plus 2 teaspoons fish sauce, 1 tablespoon granulated sugar, and ½ teaspoon ground black pepper. Mix well to combine the seasoning into the meat.
  6. Add the stock: Pour in ½ cup of unsalted beef or chicken stock or water to deglaze the pan and create a little sauce. Stir and let it reduce slightly, cooking for another 1-2 minutes.
  7. Stir in the basil: Add 1 ¼ cups of holy basil leaves into the wok and toss them with the beef just until they wilt, about 30 seconds. Remove from heat immediately to preserve the basil’s flavor.
  8. Cook the eggs: Heat a small amount of oil in a separate pan over medium heat. Crack the eggs one by one and fry them sunny-side up or to your preference until whites are set and edges are crispy.
  9. Prepare the rice and serve: Plate the cooked jasmine rice, spoon the beef holy basil stir fry over the rice, and top each serving with a fried egg.
  10. Make Prik Nam Pla (optional): In a small bowl, combine chopped Thai chilies, 2 tablespoons fish sauce, 2 teaspoons lime juice, and optionally thinly sliced garlic to create the spicy condiment. Serve alongside to add extra heat and flavor.

Notes

  • Adjust the number of Thai chilies to your spice tolerance as these can be very hot.
  • If holy basil is unavailable, regular sweet basil can be used but will alter the authentic flavor slightly.
  • Use unsalted stock to control the salt level since fish sauce adds saltiness.
  • Frying the eggs with a bit of oil until edges crisp adds a delightful texture contrast to the dish.
  • The Prik Nam Pla condiment is optional but highly recommended for authentic Thai flavor balance of salty, sour, and spicy.

Find it online: https://recipethrive.com/original-thai-holy-basil-stir-fry-with-beef-pad-kra-pao-recipe/