Pad Kra Pao Thai Basil Stir-Fry

How to Make Pad Kra Pao Thai Basil Stir-Fry

1. 1

   Step 1: Prepare aromatics and basil

   Smash and roughly chop the garlic; thinly slice the Thai chilies (remove seeds for less heat). Strip holy basil leaves from stems and pack them into a measuring cup. Measure sauces and sugar so everything is ready to go before you start cooking.
   
2. 2

   Step 2: Heat the wok and bloom aromatics

   Heat a wok or large skillet over medium-high to high heat until very hot, then add the oil and swirl. Add the garlic and chilies and stir continuously for 30–45 seconds until fragrant and the garlic is just beginning to color — don't let it burn. High heat here releases aroma and builds flavor quickly.

   For this step

   • 2 tbspneutral oil (vegetable or canola)
   • 6 clovesgarlic, smashed and roughly chopped
   • 6 wholeThai bird's eye chilies, sliced (adjust to taste)
3. 3

   Step 3: Cook the meat and build the sauce

   Add the ground pork and break it up with a spatula; spread it out so it browns on contact. Cook 3–4 minutes until mostly cooked, then push the meat to the side and add fish sauce, light soy, oyster sauce, and palm sugar; stir everything together and continue cooking on high for 1–2 minutes until the liquid reduces and coats the meat. Taste and adjust salt or sugar — remember fish sauce is salty, so add sparingly.

   For this step

   • 1 lbground pork (or ground chicken/tofu for vegetarian)
   • 2 tbspfish sauce
   • 1 tbsplight soy sauce
   • 1 tbspoyster sauce
   • 1 tsppalm sugar (or light brown sugar)
   
4. 4

   Step 4: Toss in holy basil and finish

   Turn off the heat or reduce to medium-low and immediately add the holy basil leaves, stirring for 20–30 seconds until just wilted and bright green. The basil should be tender but not overcooked — quick stir-frying preserves its peppery aroma. If using Thai basil, expect a slightly sweeter finish.

   For this step

   • 2 cupsfresh holy basil leaves (Bai Kra Pao) or Thai basil if unavailable, packed
   
5. 5

   Step 5: Fry eggs and plate

   In a separate small skillet, heat a little oil over medium-high and fry eggs sunny-side up, cooking until edges are crisp but yolks are still runny (or to your preference). Serve the stir-fry over steamed rice, top each plate with a fried egg, and spoon any pan juices over the top. Adjust chilies for extra heat if desired.

   For this step

   • 4 largelarge eggs (for frying and serving)
   

1. Smash and roughly chop the garlic; thinly slice the Thai chilies (remove seeds for less heat). Strip holy basil leaves from stems and pack them into a measuring cup. Measure sauces and sugar so everything is ready to go before you start cooking.
2. Heat a wok or large skillet over medium-high to high heat until very hot, then add the oil and swirl. Add the garlic and chilies and stir continuously for 30–45 seconds until fragrant and the garlic is just beginning to color — don't let it burn. High heat here releases aroma and builds flavor quickly.
3. Add the ground pork and break it up with a spatula; spread it out so it browns on contact. Cook 3–4 minutes until mostly cooked, then push the meat to the side and add fish sauce, light soy, oyster sauce, and palm sugar; stir everything together and continue cooking on high for 1–2 minutes until the liquid reduces and coats the meat. Taste and adjust salt or sugar — remember fish sauce is salty, so add sparingly.
4. Turn off the heat or reduce to medium-low and immediately add the holy basil leaves, stirring for 20–30 seconds until just wilted and bright green. The basil should be tender but not overcooked — quick stir-frying preserves its peppery aroma. If using Thai basil, expect a slightly sweeter finish.
5. In a separate small skillet, heat a little oil over medium-high and fry eggs sunny-side up, cooking until edges are crisp but yolks are still runny (or to your preference). Serve the stir-fry over steamed rice, top each plate with a fried egg, and spoon any pan juices over the top. Adjust chilies for extra heat if desired.