Thai food sits right at the very top of my favorite cuisines, right next to Vietnamese food. I love the way it leans on fresh herbs and vegetables, the way every plate layers heat, salt, and sweetness into something loud and incredibly flavorful, and the way even the simplest dish manages to taste like a small celebration. It’s one of my favorite cuisines to eat, and one of my favorite Thai dishes to recreate in my own kitchen is Pad Kra Pao.
This dish takes everything I love about Thai cooking and folds it into one fragrant, fiery plate. Fresh holy basil, garlic, chilies, ground chicken (or any ground protein you like), and a punchy, savory sauce all come together in a single hot pan. The best part is how quickly it happens. You can put this on the table in about 15 to 20 minutes, and there’s no complicated technique involved. No special skills, no fussy steps. Just simple, honest, and straight-up delicious food. Once you learn how to make it at home for yourself, you’ll continue to reach back for this recipe on those busy weeknights, just like me.
What Is Pad Kra Pao?
Pad Kra Pao translates from Thai to “stir-fried holy basil,” which tells you basically all you need to know. “Pad” means to stir-fry, and “kra pao” refers to holy basil, the peppery, aromatic herb that gives the dish its name and signature fragrance. Cooks across Thailand build it from minced or ground meat, garlic, fresh chilies, and a handful of pantry sauces, then finish it with a generous pile of holy basil right at the end.
Many people call this Thailand’s true national dish, and I happen to agree. To me, it personally outshines even Pad Thai in everyday life. You’ll find it cooked to order at street stalls, ladled over rice in food courts, and served in restaurants from Bangkok to your own neighborhood. It’s fast, affordable, and delicious. The kind of meal that fits any hour of the day, every single day of the week.
You may have noticed this dish written a dozen different ways, and that is completely normal. Thai words do not map neatly onto English letters, so you’ll sometimes see them spelled Pad Kra Pao, Pad Krapow, Pad Ka Prao, Pad Ka Pow, and Pad Gaprao, among others. When the recipe uses chicken, you will often see it written as Pad Kra Pao Gai or Pad Krapow Gai, since “gai” means chicken. In North America, many menus simply call it Thai basil chicken or holy basil stir fry. No matter which spelling brought you here, you are in exactly the right place.
Why You’ll Love This Pad Kra Pao Recipe
- It is genuinely fast. From start to finish, you are looking at roughly 20 minutes, making it a weeknight hero for those busy nights.
- The flavor is huge. Salty, spicy, slightly sweet, and wildly fragrant from the holy basil.
- It is endlessly flexible. Swap the protein; use beef, pork, or turkey. Adjust the heat, and make it your own!
Pad Kra Pao / Thai Holy Basil Stir Fry
2-3
servings10
minutes10
minutesIngredients
1 lb 1 Ground Chicken
2 tbsp 2 Shallots
1 tbsp 1 Minced Garlic
1/2 cup 1/2 Long Bean
3 3 Thai Chili
1 cup 1 Holy Basil
- Seasonings:
1 tbsp 1 Soy Sauce
2 tbsp 2 Dark Soy Sauce
1 tbsp 1 Oyster Sauce
1 tbsp 1 Dear Mam Fish Sauce
1 tbsp 1 Palm Sugar
- Accompaniments:
Rice
Fried Eggs
Directions
- Prepwork:
- Mince the shallots, garlic, and Thai chilies. Cut long beans into bite-sized pieces, and then pluck the holy basil leaves. Set everything aside
- Make the sauce:
- Stir together the soy sauce, dark soy sauce, Dear Mam fish sauce, oyster sauce, and palm sugar until the sugar dissolves
- Cook the pad kra pao:
- Heat a splash of oil in a wok or large skillet over high heat. Add the shallots, garlic, and chilies, and stir-fry for about 30 seconds until fragrant
- Add the ground chicken, and using a wooden spoon, break up any large clumps. Continue cooking for 3-4 minutes, or until cooked through and lightly crisped.
- Add the long beans, pour in the sauce, and toss to coat the chicken. Let it sizzle for about a minute. Turn off the heat and fold in the holy basil until just wilted
- Serve:
- Serve hot over jasmine rice, topped with a crispy fried egg. Enjoy!
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Frequently Asked Questions
What does Pad Kra Pao mean?
Pad Kra Pao means “stir-fried holy basil” in Thai. “Pad” means to stir-fry, and “kra pao” is the Thai name for holy basil, the herb that gives the dish its name and distinctive peppery aroma.
What is Pad Kra Pao made of?
This dish comes together from ground meat (chicken here), garlic, shallots, Thai chilies, and holy basil, all stir-fried in a savory sauce of soy sauce, dark soy sauce, fish sauce, oyster sauce, and a touch of palm sugar. It is traditionally served over jasmine rice with a crispy fried egg on top.
Is Pad Kra Pao the same as Thai basil chicken?
They point to the same beloved dish. In North America, Pad Kra Pao Gai is often called Thai basil chicken or holy basil stir fry, mostly because holy basil (sometimes called hot basil) can be tricky to find in regular grocery stores. Authentic Pad Kra Pao uses holy basil, and when you can’t source it, I reach for regular basil as my favorite substitute for flavor.
What is the best substitute for holy basil?
Holy basil delivers the truest, most peppery flavor, but it can be hard to track down. I found that out firsthand in Seattle, where I had to visit a specialized Southeast Asian grocery store to get my hands on it. If you can’t find it, regular basil is my top pick. In my testing, it delivers a fuller, rounder flavor that leans closer to holy basil than standard Thai basil, so grab regular basil when you need a stand-in.
Is Pad Kra Pao spicy?
It can be as spicy as you like. Traditional versions bring real heat from Thai chilies, but you control that completely. Use fewer chilies for a milder plate, or load them up if you crave a fiery bite.
What protein works best?
Ground chicken is a favorite, but this dish welcomes almost anything. Pork, beef, or turkey all shine here.
