Pad Kra Pao, or Thai Holy Basil Stir-Fry, is one of the most beloved Thai street food dishes for a reason: it packs so much flavor into a simple dish. It is also incredibly quick and straightforward to make at home, making this a perfect weekend warrior meal! This is now one of my go-to recipes for its simplicity.
The beauty of a Kra Pao stir-fry is also in its versatility. While the basil, shallots, chili, and garlic are the non-negotiable foundations, I like adding a vegetable like beansprouts to add some more crunch and healthy fibers. The crunch really enhances the final texture, and adding vegetables makes me feel like I’m eating healthier.😅 Tossing in the sprouts near the end of the cooking process—right before the basil—ensures they retain their satisfying crunch, offering a lovely contrast to the savory, spicy, and slightly sweet ground meat.
Spicy Thai Kra Pao-Style Stir Fry
Ingredients
Marinade and Meat
- 1 tbsp Oyster sauce (sub gluten free oyster sauce)
- 1 tbsp Soy sauce (sub gluten free soy sauce)
- ½ tsp White sugar
- ½ tbsp Brown sugar
- 1 tbsp Fish sauce
- â…“ cup Chicken broth (or â…“ chicken stock and â…“ cup water)
- 1 lbs Ground turkey (you can use ground chicken, pork, or other protein)
Stir Fry
- ½ cup Shallots
- 5 cloves Garlic
- 1-3 Thai chili (adjust for desired spiciness)
- 1 cup Thai basil
- 1 cup Bean sprouts (optional)
- 2 tbsp Neutral oil
Serve with
- 2-3 cups white rice
Instructions
- Cook 2-3 cups white rice first so it's ready by the time your main dish is done!
Marinate Protein
- In a medium size bowl, mix 1 tbsp Oyster sauce, 1 tbsp Soy sauce, ½ tsp White sugar, ½ tbsp Brown sugar, 1 tbsp Fish sauce, and ⅓ cup Chicken broth until sugar is dissolved and there aren't clumps of oyster sauce.
- Add ¾ of the sauce mixture into the 1 lbs Ground turkey or your choice of protein. Save the remainder of the sauce for later.
Prepare veggies
- Chop ½ cup Shallots, 5 cloves Garlic, and 1-3 Thai chili. Set aside.
- Wash and cut 1 cup Thai basil. This is about 4-6 stems of Thai basil when you buy from the market. Make sure to wring out the basil after washing. Cut basil leaves into small strips.
- Wash 1 cup Bean sprouts and wring out all the water.
Cook Stir Fry
- In a hot wok (or large frying pan), add 2 tbsp Neutral oil.
- Add marinated protein to wok on medium heat. Break up the ground meat into small chunks using a spatula. Cook until the protein loses its raw pink color. 7-10 minutes for turkey/chicken/pork. 4-7 minutes for beef.
- Turn on high heat. Add in chopped shallots, chopped garlic, and Thai chilis. Toss with protein for 45-60 seconds.
- Add in the remainder of the sauce mixture, and stir some more.
- Add in bean sprouts using your hands. Don't allow excess water into the wok! Stir for 60-90 seconds.
- Turn off the heat. Add in Thai basil into the wok and mix for another 30 seconds while the wok is still hot.
Prepare dish
- Pair with white rice and enjoy! You can also add a fried egg if you want even more protein!
Useful Tips
- Kra Pao is supposed to use Thai Holy Basil which, as I only learned recently, is a different variant to Thai basil. I use Thai basil in my recipe, but people have said that Italian basil also works well.
- Full basil leaves come in different sizes. I recommend cutting the basil intro strips before cooking so it cooks more uniformly and is easier to eat.
- Too much water is the bane of any stir fry. If you add vegetables, make sure to wring the veggies dry!
- Other recipes I’ve come across use thinly sliced pieces of meat, but I prefer ground meat. It’s easier to make and also absorbs the sauce better.
- Other recipes also don’t pre-marinate the meat before cooking. I’ve found that marinating helps the ground meat soak in the flavors better. It may be that my stove at home is electric and just doesn’t get the “wok hei” that you can get in a restaurant.
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