Pad Kra Pao (Thai Basil Stir-Fry)
Jump to recipeIngredients
- 2 tablespoons vegetable oil (30 ml)
- 8 cloves garlic, minced (1.1 oz)
- 3 to 4 Thai bird's eye chilies, thinly sliced (or to taste)
- 1 pound ground pork or chicken (450 g)
- 3 tablespoons fish sauce (45 ml)
- 1 tablespoon oyster sauce (15 ml)
- 1 tablespoon palm sugar or brown sugar (12 g)
- 1/2 cup chicken or vegetable stock (120 ml)
- 2 cups fresh Thai holy basil leaves, loosely packed (50 g)
- 1 long bean or green bean, cut into 1-inch pieces (optional,1.1 oz)
- Jasmine rice for serving
- 1 to 2 fried eggs per serving (optional but traditional)
Instructions
- 1
Heat 2 tablespoons of oil in a wok or large skillet over high heat until it shimmers and moves easily across the surface, about 1 to 2 minutes.
- 2
Add minced garlic and sliced chilies to the hot oil and stir-fry for 30 seconds to 1 minute until fragrant, stirring constantly to prevent burning.
- 3
Add the ground meat to the wok, breaking it apart with a spatula or wooden spoon as it cooks, about 2 to 3 minutes until it loses its raw color and begins to brown.
- 4
Pour in the fish sauce, oyster sauce, palm sugar, and chicken stock, stirring well to combine all ingredients and ensure the meat is evenly coated with sauce.
- 5
Add the long bean pieces if using, and continue cooking over high heat for 2 to 3 minutes, stirring frequently, until the liquid reduces slightly and concentrates.
- 6
Remove the wok from heat and add the fresh Thai holy basil leaves, folding them in gently with 2 to 3 quick stirs until the basil is slightly wilted and fragrant, about 20 to 30 seconds.
- 7
Transfer to a serving plate over jasmine rice and top with a fried egg if desired. Serve immediately while still hot.