Thai Basil Stir Fry (Pad Kra Pao)
This Thai Basil Stir Fry (Pad Kra Pao) is jam-packed with aromatic basil flavour, harmoniously tossed in with juicy pork and spicy chilis.
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What is Thai Basil Stir Fry (Pad Kra Pao)?
Thai Basil Stir Fry (Pad Kra Pao) is a popular Thai stir fry, made with minced pork, aromatic Thai basil, garlic, and Thai chili peppers.
This Pad Kra Pao is tossed in an umami-filled sauce, and served on top of warm jasmine rice to soak up all the flavourful juices. We also can’t forget the sunny-side up, Thai-style, fried egg to bring the entire dish together!
This Pad Kra Pao is a quick and easy weeknight dish for the whole family to enjoy – requiring only 15 minutes to make!
Please watch my video, as I walk you through how to make Thai Basil Stir Fry (Pad Kra Pao).
Now let’s get Thai Basil Stir Fry-ing!
What does “Pad Kra Pao” mean?
The Pad in Pad Kra Pao means “stir-fry”, which is the same term used in Pad Thai, a famous Thai noodle dish.
The Kra Pao in Pad Kra Pao means “Holy Basil”, which is a specific type of basil that is traditionally used in Pad Kra Pao in Thailand. However, holy basil is hard to find in the West unless you grow it yourself.
Holy Basil Substitutes:
Unless you are currently in Thailand, with an abundance of holy basil at your fingertips, you will find yourself saying, “Why can’t I find holy basil in the grocery store?”
Though Italian or Thai basil would not equate to the authentic Holy basil flavour, they are still great substitutes. I use Thai basil in my Pad Kra pao as it is most similar to holy basil.
What’s the difference between Italian Basil, Thai Basil, and Holy Basil?
Though you may use Italian, Thai, or Holy basil in this Pad Kra Pao recipe, keep in mind that each basil variety has a few distinct characteristics.
Italian Basil
Italian Basil (Ocimum basilicum) is known for its sweet and mild flavour, commonly used in Western cuisine, especially in dishes like pesto and salads.
Thai Basil (Cinnamon Basil)
Thai Basil (Ocimum basilicum var. thyrsiflora), also known as cinnamon basil, has a more assertive taste with hints of anise or liquorice. It’s the most popular basil used in Asian dishes, such as Thai and Vietnamese cuisine.
Holy Basil
Holy Basil (Ocimum sanctum or Ocimum tenuiflorum), also known as Tulsi, features a peppery and slightly spicy flavour. It is primarily used in religious ceremonies in Hindu culture, as well as in culinary applications, such as the Thai dish, Pad Kra Pao.
What does Thai Basil Stir Fry (Pad Kra Pao) taste like?
When you first take a bite of the Pad Kra Pao, you get hit with that aromatic and fragrant flavour from the stir-fried basil. Then you chew a little, and you taste the juicy pork that has absorbed the umami-ness of the sauce.
The spicy chili peppers wake up your tastebuds with a lovely kick of spice, while the shallots and garlic fill your nose with a fragrant aroma.
Drizzle on some Prik Nam Pla, a traditional Thai sauce, for a pop of refreshing and zesty flavour. The addition of the sauce compliments the Pad Kra Pao, while cutting some of the richness from the meat.
Ingredients for Thai Basil Stir Fry (Pad Kra Pao)
Ground pork
Ground pork is used in traditional Pad Kra Pao. I use 50% fat, 50% lean ground pork. The fattier, the more flavour and juicy your Pad Kra Pao will be.
You may also use ground beef, chicken, or even crumbled, extra-firm tofu to substitute the ground pork.
Thai basil
I like to use Thai (cinnamon) basil to substitute the holy basil. You may also use Italian basil.
Holy basil is the traditional basil to use for authentic pad kra pao, however, it is hard to find.
If you were curious about the differences between the different type of basil plants, please check out the, “What’s the difference between Italian Basil, Thai Basil, and Holy Basil?” in the section above.
Thai chili peppers
For a kick, fresh Thai red chili peppers (bird’s eye chili) in Pad Kra Pao provides a distinct and vibrant spiciness.
Their heat level can be adjusted to personal preference by adding or removing the amount of peppers used. The spice level for this Pad Kra Pao recipe is moderate to spicy.
Shallots
Shallots in Pad Kra Pao add a subtle sweetness and depth of flavour, complementing the spiciness of the chili and the savoury notes of the minced pork.
Their aromatic profile enhances the overall balance and complexity of the stir-fry, contributing to the signature taste of this Thai dish.
Garlic
Minced garlic brings the entire dish together with its pungent, yet aromatic flavour.
The sauce
The Pad Kra Pao sauce is very important as it should not overpower the flavour of the Thai basil. The following sauce ingredients, compliment and accentuate this aromatic dish:
Oyster sauce
Oyster sauce adds a savoury depth and umami richness to the dish.
Fish sauce
Fish sauce enhances the overall savouriness of the dish.
Light soy sauce
Light soy sauce, also called regular soy sauce, contributes a savoury and salty element to the Pad Kra Pao.
Dark soy sauce
Dark soy sauce adds a slight sweetness, and gives the sauce a deep, dark mahogany colour.
Sugar
Sugar helps balance out the savouriness of the dish. Any sugar will do, however, I use white granulated sugar.
How to make Thai Basil Stir Fry (Pad Kra Pao)
1.
Stir-fry garlic, shallots, and chili peppers
To a wok on medium heat, drizzle in the oil. Add the garlic, shallots, and red chili peppers. Stir fry them for 2 minutes until aromatic.
2.
Add in ground pork
Once the aromatics are cooked, turn stove to high heat, and add in the ground pork.
Use a metal or wooden spatula to chop it up, breaking the meat into small pieces. Continue to work the spatula around the pork until fully cooked.
3.
Mix in the Pad Kra Pao sauce
Once the ground pork is fully cooked, add in the oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar.
Stir-fry the sauce and meat for 1 minute, or until most of the sauce evaporates and becomes thick.
4.
Turn off heat, mix in Thai basil
Turn off the heat, and in the Thai basil.
Fold the basil in with the meat, for 15 seconds, until slightly wilted.
5.
Serve with rice, fried egg, and Traditional Thai Sauce
Serve the Pad Kra Pao on a bed of warm jasmine rice, with a sunny-side up egg on top.
Drizzle on some Prik Nam Pla, a Traditional Thai Sauce – tangy, sweet, and umami, and enjoy!
Dig In!
There we have it, Thai Basil Stir Fry (Pad Kra Pao), and while it’s still warm, let’s dig in!
Thai Basil Stir Fry (Pad Kra Pao)
Ingredients
- 1 tbsp oil
- 5 cloves garlic minced
- 4 pieces Thai red chili pepper slices
- 2 pieces shallot minced
- 450 g ground pork 1 lb, medium fat
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp light soy sauce aka Regular Soy Sauce
- 2 tsp dark soy sauce
- 1 tsp sugar
- 1 cup Thai basil substitute with Italian Basil or Holy basil
Instructions
- To a wok on medium high heat, add oil.
- Add garlic, shallots, and red chili peppers. Stir-fry for 2 minutes until aromatic.
- Turn the heat to high, and add in the ground pork. Crumble the pork and stir-fry until fully cooked.
- Add in oyster sauce, light soy sauce, dark soy sauce, fish sauce, and sugar. Stir-fry for 1 minute.
- Turn off heat, add Thai basil. Fold the basil into the meat for 15 seconds until slightly wilted.
- Serve on a bed of warm jasmine rice, with a fried egg on top. Serve with a side of Prik Nam Pla, a Traditional Thai Sauce, for extra flavour and an authentic experience.
Video
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