Pad kra pao is a Thai stir-fry that gains its character from hot garlic and chilli, a savoury sauce and fragrant basil added near the end. It is often served over rice with a fried egg. The name points to holy basil; Thai basil and sweet basil can be substitutions, but they bring a different aroma. Thai cook Pailin Chongchitnant explains this distinction in her demonstration of the dish.
Cook quickly, in the right order
Crush garlic and chilli, then stir-fry briefly in a hot pan. Add minced chicken, pork, beef or a plant-based alternative and cook thoroughly. Season with a small amount of soy or fish sauce and a little sweetness if desired. Keep the pan moving so the protein browns rather than steams. Fold in holy basil after the meat is cooked and let the residual heat wilt the leaves without dulling their fragrance.
For a home plate, spoon the stir-fry over fresh rice and top with a fried egg cooked to your preference. Cucumber can cool the heat. The amount of chilli varies widely; start with less and add more at the table. The key contrast is between a punchy stir-fry and plain rice, not a large quantity of sauce.
Watch the basil choice in practice
Pailin’s video compares basil varieties while showing the fast cooking method. It is a useful visual guide if holy basil is unfamiliar in your local market.
Video: Pailin’s Kitchen, The “Original” Thai Basil Stir Fry.
