If you crave an authentic burst of fiery, aromatic flavor straight from Thailand’s vibrant street food scene, you will absolutely adore this Pad Kra Pao: Spicy Thai Holy Basil Stir-Fry with Minced Chicken or Pork Recipe. It’s a dynamic harmony of minced meat infused with garlicky heat, fresh holy basil, and savory sauces that come together in just minutes, delivering a meal that’s as quick to make as it is unforgettable. Each bite offers a perfect balance of spicy, sweet, and umami notes that’s sure to become a staple in your cooking rotation.
Ingredients You’ll Need
Getting this Pad Kra Pao: Spicy Thai Holy Basil Stir-Fry with Minced Chicken or Pork Recipe right is all about simplicity and quality. Each ingredient plays a key part in crafting those signature bold flavors, adding layers of texture and color that make this dish so irresistible.
- 300 g minced chicken or pork: Choose fresh, lean meat for the best texture and flavor balance.
- 3 tablespoons vegetable oil: A neutral oil that helps evenly cook the ingredients without overpowering the dish.
- 5 cloves garlic, minced: The foundation of aroma and pungency — don’t skimp here.
- 2-3 Thai bird’s eye chilies, finely chopped: These tiny chilies pack serious heat and authentic spice; adjust to your taste.
- 1 onion, sliced: Adds a gentle sweetness and crunch to contrast the heat.
- 1 red bell pepper, sliced: Brightens the dish with color and a mild sweetness.
- 2 tablespoons oyster sauce: Provides a deep, savory umami richness.
- 1 tablespoon soy sauce: Balances saltiness and depth.
- 1 tablespoon fish sauce: The secret ingredient for authentic Thai flavor, adding complexity.
- 1 teaspoon sugar: Rounds out the flavors with a touch of subtle sweetness.
- 1 cup fresh Thai holy basil leaves: The star herb of the dish, delivering a fresh, slightly spicy, and uniquely fragrant finish.
- Cooked jasmine rice: Classic serving base that soaks up all the delicious sauce.
- Fried egg, for topping (optional): Adds richness and a silky texture that complements the spiciness perfectly.
How to Make Pad Kra Pao: Spicy Thai Holy Basil Stir-Fry with Minced Chicken or Pork Recipe
Step 1: Heat Your Pan and Oil
Start by heating your vegetable oil in a large pan or wok over medium heat. This ensures an even cooking surface to coax out all the aromas from the garlic and chilies without burning them.
Step 2: Build the Aromatics
Add the minced garlic and finely chopped Thai bird’s eye chilies to the hot oil. Stir-fry these for about one minute until they release their unmistakable fragrance and the flavors start to bloom—this is the foundation of your dish’s signature punch.
Step 3: Cook the Minced Meat
Increase the heat to high and add the minced chicken or pork. Immediately spread it out in the pan and let it sear before stirring. Cook the meat until it turns golden brown and is thoroughly cooked through, locking in juices and flavor.
Step 4: Add the Vegetables
Introduce the sliced onion and red bell pepper to the pan. Stir-fry these for 2 to 3 minutes until they start to soften but still retain a pleasant crunch. Their sweetness helps balance out the chili heat wonderfully.
Step 5: Stir in the Sauces and Sugar
Pour in the oyster sauce, soy sauce, fish sauce, and sprinkle the sugar evenly over the mixture. Stir everything vigorously for a couple of minutes to ensure each piece of meat and vegetable is beautifully coated in this rich, flavorful glaze.
Step 6: Finish with Fresh Holy Basil
Finally, toss in your fresh Thai holy basil leaves. Give them just enough stir to wilt their leaves, releasing that signature sharp, slightly peppery scent that’s essential to the dish’s magic.
Step 7: Serve It Up Hot
Serve your freshly made Pad Kra Pao hot over steamed jasmine rice. For an authentic touch, add a crispy fried egg on top—the creamy yolk creates a mellow counterpoint to that fiery basil stir-fry.
How to Serve Pad Kra Pao: Spicy Thai Holy Basil Stir-Fry with Minced Chicken or Pork Recipe
Garnishes
A sprinkle of extra fresh holy basil leaves or finely sliced fresh chilies can elevate your serving presentation and give that final burst of fragrance and heat. A wedge of lime on the side adds fresh acidity and a zesty kick, giving your taste buds another layer to explore.
Side Dishes
Pad Kra Pao pairs wonderfully with simple side dishes like steamed or stir-fried vegetables to balance the meal. A light cucumber salad or a refreshing papaya salad can provide a crisp, cooling contrast to the spicy stir-fry.
Creative Ways to Present
For a fun twist, serve the stir-fry inside lettuce cups or alongside sticky rice instead of jasmine rice. You could also plate it with a side of crispy fried shallots for an extra crunch and nuttiness that complements the holy basil flavors beautifully.
Make Ahead and Storage
Storing Leftovers
Place any uneaten Pad Kra Pao in an airtight container and refrigerate for up to 3 days. Keeping the basil separate until reheating can help preserve its fresh aroma and flavor.
Freezing
This dish freezes well! Store portions in freezer-safe containers or bags, with basil added fresh upon reheating. Frozen Pad Kra Pao will maintain its vibrant taste for up to 2 months.
Reheating
Reheat gently in a skillet over medium heat to avoid overcooking the meat. Add the holy basil fresh at the end to revive its fragrance and flavor. Pair with freshly steamed jasmine rice and a fried egg to recreate that just-made experience.
FAQs
Can I use ground beef instead of chicken or pork?
Absolutely! While chicken or pork are traditional, ground beef can be a tasty substitute. It will give the dish a slightly different flavor and texture but will still work well with the sauce and basil.
What if I can’t find Thai holy basil?
If Thai holy basil isn’t available, you can use regular sweet basil as a substitute, though the flavor will be milder and less peppery. Adding a pinch of dried Thai chili flakes can help approximate the authentic taste.
How spicy is this dish?
The heat level mostly depends on the number of bird’s eye chilies you use. Start with fewer if you prefer milder spice and add more according to your tolerance. Remember, the dish is wonderfully balanced with sweet and savory notes.
Is this dish gluten-free?
To make this Pad Kra Pao gluten-free, use tamari or a gluten-free soy sauce alternative and check that your oyster sauce does not contain gluten. This way, the dish remains accessible without compromising flavor.
Can I make this recipe vegetarian?
Definitely! Replace the minced chicken or pork with finely chopped mushrooms, tofu, or textured vegetable protein. Use vegetarian oyster sauce or a mushroom-based sauce for that deep umami flavor.
Final Thoughts
I truly hope you find as much joy making and eating this Pad Kra Pao: Spicy Thai Holy Basil Stir-Fry with Minced Chicken or Pork Recipe as I do. It’s one of those dishes that brings a beautiful balance of bold flavors to your plate in no time, perfect for a busy weeknight or any time you want a taste of Thailand at home. Give it a try and watch it become one of your go-to favorite meals!
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Pad Kra Pao: Spicy Thai Holy Basil Stir-Fry with Minced Chicken or Pork Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 10m
- Total Time: 0h 25m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
Pad Kra Pao is a popular Thai stir-fry dish featuring minced chicken or pork cooked with aromatic garlic, fiery bird’s eye chilies, and fresh Thai holy basil. This savory and spicy dish is enhanced with a flavorful blend of oyster sauce, soy sauce, fish sauce, and a touch of sugar. Served over steamed jasmine rice and optionally topped with a crispy fried egg, Pad Kra Pao offers a perfect balance of heat, umami, and freshness in every bite.
Ingredients
Meat and Vegetables
- 300 g minced chicken or pork
- 5 cloves garlic, minced
- 2–3 Thai bird’s eye chilies, finely chopped (adjust for desired spiciness)
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 cup fresh Thai holy basil leaves
Sauces and Seasonings
- 3 tablespoons vegetable oil
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
To Serve
- Cooked jasmine rice
- Fried egg, for topping (optional)
Instructions
- Heat the oil: Heat the vegetable oil in a large pan or wok over medium heat to prepare for stir-frying the aromatics.
- Sauté garlic and chilies: Add the minced garlic and chopped bird’s eye chilies. Stir-fry for about 1 minute until fragrant, releasing their bold flavors.
- Cook the meat: Increase the heat to high and add the minced chicken or pork. Stir-fry until the meat is browned and cooked through, breaking up any clumps with your spatula.
- Add vegetables: Toss in the sliced onion and red bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still retain some crunch.
- Season the dish: Stir in oyster sauce, soy sauce, fish sauce, and sugar. Mix everything well to evenly coat the meat and vegetables with the flavorful sauces.
- Add basil leaves: Finally, add the fresh Thai holy basil leaves and stir just until they wilt, preserving their vibrant aroma.
- Serve: Serve the spicy Pad Kra Pao hot over cooked jasmine rice. Optionally, top with a fried egg for added richness and texture.
Notes
- Adjust the number of bird’s eye chilies based on your preferred spice level.
- Substitute minced pork with chicken or turkey for different protein variations.
- Use fresh Thai holy basil for authentic flavor; if unavailable, sweet basil can be a mild alternative.
- For a vegetarian version, replace meat with firm tofu and use vegetarian oyster sauce.
- Serving with a fried egg on top adds a creamy texture that balances the spiciness.
