Transport yourself to the bustling streets of Bangkok with this iconic Thai dish that combines aromatic holy basil, tender chicken, and perfectly balanced Thai seasonings. Pad Kra Pao (ผัดกระเพรา) is beloved across Thailand as the ultimate comfort food, often crowned with a crispy fried egg and served over steaming jasmine rice.
What Makes This Dish Special
Pad Kra Pao is the measuring stick for Thai cooks – its simplicity means every element must be perfect. The key lies in the harmonious balance of spicy, savory, and slightly sweet flavors, with the distinctive aroma of holy basil tying everything together.
Essential Ingredients
For 2 servings:
- 300g chicken, minced (preferably thigh meat)
- 2 cups holy basil leaves (Thai basil can be substituted in a pinch)
- 5 Thai bird’s eye chilies (adjust to taste)
- 5 cloves garlic
- 1 shallot
- 2 tablespoons vegetable oil
For the Sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 tablespoons water
To Serve:
- Steamed jasmine rice
- Fried eggs (optional but recommended)
- Thai chili powder (prik phon)
- Cucumber slices
Instructions
- Prepare the Aromatics
- Pound chilies and garlic in a mortar and pestle until roughly crushed
- Thinly slice shallots
- Pick holy basil leaves from stems
- Mix sauce ingredients in a small bowl
- Heat the Wok
- Place a wok over high heat until smoking
- Add oil and swirl to coat
- Create the Flavor Base
- Add crushed garlic, chilies, and shallots
- Stir-fry until fragrant (about 30 seconds)
- Cook the Chicken
- Add minced chicken
- Break up any lumps while stir-frying
- Cook until chicken is nearly done (3-4 minutes)
- Season and Finish
- Pour in the sauce mixture
- Stir-fry until liquid is mostly reduced
- Add holy basil
- Toss until basil is just wilted
- Serve
- Plate over hot jasmine rice
- Top with fried egg if desired
- Garnish with cucumber slices
- Serve with prik nam pla (fish sauce with chilies) on the side
Pro Tips for Authentic Results
- Holy Basil Matters: Thai holy basil (kra pao) has a distinct peppery, clove-like flavor that’s crucial to the dish. While Thai sweet basil can work, the flavor profile will be noticeably different.
- Chicken Texture: Hand-chopped chicken thigh meat provides the best texture. If using ground chicken, choose thigh meat over breast for better flavor and moisture.
- Wok Hei: Cook over the highest heat possible to achieve that coveted “breath of the wok” flavor.
- Balance is Key: The dish should be spicy, salty, and just barely sweet, with the basil’s aroma shining through.
Frequently Asked Questions
Q: What’s the difference between holy basil and Thai basil? A: Holy basil (kra pao) has a peppery, clove-like flavor with slightly fuzzy leaves, while Thai basil (horapa) has a more anise-like flavor with smooth, shiny leaves. Holy basil is traditional and preferred for this dish.
Q: Can I make this dish vegetarian? A: Yes! Replace chicken with crumbled firm tofu, mushrooms, or meat alternatives. Use mushroom sauce instead of oyster sauce and soy sauce instead of fish sauce.
Q: How spicy should it be? A: Authentically, it’s quite spicy. Start with 2-3 chilies if you’re heat-sensitive, and adjust upward. Traditional versions use 5-10 chilies per serving.
Q: Why is my dish too saucy? A: The sauce should reduce quickly over high heat. If it’s too wet, your heat might be too low, or you may have added too much liquid. The final dish should be relatively dry.
Q: Can I prepare ingredients in advance? A: You can prepare the sauce mixture and crush the garlic and chilies ahead of time, but the holy basil should be added just before serving to maintain its aroma.
Q: What if I can’t find holy basil? A: While not identical, Thai sweet basil or even regular Italian basil can work in a pinch. Each will create a different but still delicious dish.
Storage and Leftover Tips
While best enjoyed fresh, leftovers can be stored in an airtight container for up to 2 days. Reheat in a wok or pan over medium-high heat, adding a splash of water if needed. The basil will darken but the flavors will remain intact.
Regional Variations
- Central Thailand: Usually made with chicken and quite spicy
- Southern Thailand: Often includes extra chilies and sometimes fresh green peppercorns
- Street Food Style: Always served with a fried egg on top
- Royal Thai Style: Made with finely minced meat and less spicy
Cultural Notes
In Thailand, Pad Kra Pao is considered the ultimate comfort food and is often the first dish that comes to mind when people want a quick, satisfying meal. It’s so popular that it’s available 24/7 at many street food stalls and restaurants.
The dish is also a favorite “after work” meal, perfect with an ice-cold beer or Thai iced tea. The combination of the spicy stir-fry with a runny-yolked fried egg is particularly beloved.
Remember, the key to great Pad Kra Pao lies in its simplicity and the quality of ingredients, particularly the holy basil. Don’t be afraid to adjust the seasoning to your taste – that’s exactly what Thai cooks do!