Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pad Kra Pao
The ultimate Thai street food: intensely spicy, savory ground pork stir-fried with holy basil.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
5 steps- 1
Fry the Egg: Heat 2 tbsp oil in a wok over high heat. Fry the egg until the edges are extremely crispy and lacy, but the yolk remains runny. Remove and set aside.
- 2
Sauté Aromatics: Drain most of the oil, leaving about 1 tbsp. Over medium-high heat, add the pounded garlic and chilies. Sauté for 20 seconds until pungent (it will make you cough).
- 3
Cook the Meat: Turn heat to high. Add the ground pork, breaking it apart quickly with a spatula. Cook for 2-3 minutes until browned and no longer pink.
- 4
Season: Add the oyster sauce, light soy sauce, dark soy sauce, and sugar. Toss vigorously for 1 minute so the pork caramelizes slightly in the sauce.
- 5
Wilt the Basil: Turn off the heat. Immediately toss in the holy basil leaves. The residual heat will wilt them perfectly in about 15 seconds. Serve over rice, topped with the crispy fried egg.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
58/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving655
Calories
69 g
Protein
7 g
Carbs
37 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pad Kra Pao is the quintessential Thai rice-and-a-plate lunch, a stir-fry of minced meat and holy basil ordered daily across the country. Its name comes from kra pao, the peppery holy basil that gives the dish its signature aroma, distinct from the sweeter Thai basil used elsewhere. It is almost always served over rice with a crispy fried egg on top.
Listahan note
This version keeps the stir-fry fast and high-heat so the basil stays fragrant, and it insists on the runny fried egg that makes the dish feel complete.
Technique cues
- Pound the garlic and chilies into a rough paste first so they perfume the oil before the meat goes in.
- Spread the minced meat and let it sear undisturbed for a moment so it browns instead of stewing in its own liquid.
- Add the holy basil off the heat at the very end so its peppery aroma stays bright rather than cooking away.
Kitchen flow
- Parallel prep
- Pound the garlic-chili paste and mix the sauce while rice cooks, so the stir-fry is the last quick step.
- Make-ahead
- Mix the oyster sauce, soy, and fish sauce blend ahead and keep refrigerated; the stir-fry itself is best fresh.
- Leftover move
- Reheat in a hot pan and spoon over fresh rice with a new fried egg to bring it back to life.
- Cleanup rhythm
- Wipe the wok while warm and rinse the mortar right after pounding so garlic does not dry on.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
ground meat
the protein base
Purpose: Minced pork or chicken cooks fast and carries the garlicky, basil-scented sauce.
Handling: Use a coarse grind and break it into small clumps so it browns rather than turns to paste.
Adaptation: Ground turkey, beef, or crumbled firm tofu all work.
holy basil
the signature aromatic
Purpose: Holy basil gives a peppery, clove-like aroma that defines the dish.
Handling: Pick leaves off the stems and add at the last second to wilt, not cook.
Adaptation: Thai basil is the closest stand-in, though sweeter and less peppery.
Thai chilies
the heat
Purpose: Bird's eye chilies bring the bold heat this dish is known for.
Handling: Pound with the garlic, adjusting count to your spice tolerance.
Adaptation: Serrano or jalapeno for a milder version.
garlic
the aromatic backbone
Purpose: A generous amount of garlic gives the sauce its savory depth.
Handling: Pound rough with the chilies rather than mincing fine.
Adaptation: Pre-minced garlic in a pinch, though fresh is far more fragrant.
oyster sauce
the savory glaze
Purpose: Oyster sauce adds body and a touch of sweetness to the quick sauce.
Handling: Mix with soy and a little sugar before adding so it coats evenly.
Adaptation: Vegetarian mushroom stir-fry sauce for a meat-free table.
fish sauce
the salt and umami
Purpose: Fish sauce sharpens the savory edge of the sauce.
Handling: Add to taste near the end, since brands vary in saltiness.
Adaptation: Light soy sauce plus a pinch of salt.
Technique notes
- Cook the basil only until it just wilts; overcooked, it loses the peppery punch that names the dish.
- Fry the egg in hot oil so the white blisters and crisps at the edges while the yolk stays runny.
- Keep the sauce minimal so it glazes the meat rather than pooling; this is a stir-fry, not a saucy braise.
Ingredient swaps
- Vegetarian direction
- Use crumbled firm tofu and swap oyster and fish sauce for mushroom stir-fry sauce and light soy.
- Lower-sodium direction
- Use reduced-sodium soy sauce and cut the fish sauce, leaning on garlic and chili for flavor.
- Weeknight shortcut
- Skip the mortar and finely mince the garlic and chilies, adding them straight to the hot oil.
Serve alongside
- Jasmine rice
- Crispy fried egg
- Tom yum goong
- Thai cucumber relish
- Thai iced tea
- Cold coconut water
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the meat stir-fry in an airtight container up to 3 days and reheat in a hot pan. Cook fresh eggs and rice when serving leftovers. The stir-fry freezes acceptably for up to a month, though the basil aroma fades.
Equipment
- Carbon-steel wok or wide skillet
- Mortar and pestle
- Small nonstick pan for the fried egg
- Rice cooker or pot
Make this household-aware
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Plan it in Listahan
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