BOOK NOW
BOOK NOW

How to make Stir-Fried Holy Basil

Pad Kra Pao is Thailand’s ultimate comfort meal—spicy, aromatic, and perfect with rice. The holy basil gives it a fiery, unique kick. Often crowned with a crispy fried egg, it’s a go-to dish loved in homes, street food stalls, and late-night eateries.

Ingredients

  • 150 g ground chicken,
  • pork or tofu (your choice)
  • 2 cloves garlic
  • 2–3 Thai bird’s eye chilies (adjust heat)
  • 1 tbsp cooking oil
  • Small handful holy basil leaves (about ½ cup, packed)

Seasoning

  • 1 tbsp oyster sauce (or vegetarian mushroom sauce)
  • 2 tsp fish sauce (or soy sauce)
  • ½ tsp dark soy sauce (for color, optional)
  • 1 tsp sugar (palm sugar or brown sugar)

Instructions

  1. Pound garlic and chilies in a mortar & pestle (or chop finely).
  2. Heat oil in a wok/pan. Add garlic-chili paste → stir-fry until fragrant.
  3. Add ground meat/tofu → stir-fry until just cooked.
  4. Add oyster sauce, fish sauce, dark soy and sugar → stir to coat. Splash a little water if too dry.
  5. Toss in holy basil leaves → stir briefly until just wilted (don’t overcook or it loses aroma).
  6. Serve hot over rice, topped with a fried egg.

Tips:

  1. Holy basil has a peppery kick. If you can’t find it, Thai basil works but gives a sweeter note.
  2. Balance flavors: salty (fish/oyster sauce), sweet (sugar), spicy (chilies).
  3. Best cooked super hot and fast just 2–3 minutes total in the wok.