Pad Kra Pao Recipe

 

Pad Kra Pao Recipe

Pad Kra Pao stands as the Thai comfort dish – a rapid stir-fry brimming with bold taste. Ground chicken (or pork, shrimp, or tofu) is sautéed alongside garlic, Thai chilies, and a dash of fish sauce, then mixed with an amount of fresh Thai basil, which softens into a fragrant, subtly sweet, and gently spicy sauce. The meal is completed with a fried egg placed on top, offering a yolk that seeps into the rice beneath. Each mouthful offers a blend of salty, spicy, and herbal flavors that makes your palate perform a joyful little dance.

Photo by Travis Rainey

 

 Reasons why I am fond of it 

Pad Kra Pao is one of my favorites because it’s like receiving an embrace from Thailand in just one wok. The mix of holy basil’s fragrance with the chili’s spiciness is utterly captivating – it floods the kitchen with an aroma that has everyone hurrying to the dining area. It’s highly adaptable – you can change the protein, adjust the spiciness to your liking, and prepare it in less than 20 minutes, for hectic weeknights. A fried egg placed on top contributes a creaminess that transforms a simple stir-fry into a slightly lavish dish while remaining nourishing. Additionally, it complements jasmine rice perfectly, creating a gratifying meal that remains consistently enjoyable.

 

Quick info

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Serves: 4

Difficulty level: Easy 

Components (for 4 servings)

·       1 lb (450 g) minced chicken (ground pork, beef, shrimp or tofu can be used)

·       2 tablespoons vegetable oil (or any high‑smoke‑point oil)

·       4–5 cloves garlic, finely minced

·       2 Thai bird’s‑eye chilies, finely cut (modify according to your spice preference)

·       1 tablespoon Thai fish sauce

·       1 tablespoon soy sauce (or light soy sauce)

·       1 teaspoon dark soy sauce (for colour)

·       1 teaspoon sugar (or palm sugar)

·       1 cup filled Thai basil leaves (holy basil is the classic choice yet sweet basil is also suitable)

·       4 large eggs (for topping)

·       Cooked jasmine rice, for serving

·       Optional garnish: sliced green onions, lime wedges

Tools

·       Wok or large skillet (preferably carbon steel)

·       Small bowl for mixing the sauce

·       Sharp knife and cutting board

·       Wooden spoon or heat‑proof spatula

·       Measuring spoons

·       Small non‑stick pan for frying the eggs (optional)

Instructions

Step 1.

Prepare all ingredients beforehand – Since Pad Kra Pao cooks rapidly, ensure all your components are chopped, measured, and set out before heating the wok. Keep minced garlic, sliced chilies, and basil leaves close by.

Step 2.

Prepare the sauce – In a bowl, combine the fish sauce, soy sauce, dark soy sauce, and sugar, whisking them together. Put it aside; this will serve as the dish's flavor foundation.

Step 3.

Warm up the wok – Set the wok on flame and allow it to become very hot. Pour in the oil. Move it around until it gleams. The oil should be nearly smoking – this guarantees the chicken sears more rapidly than steams.

Step 4.

Cook the garlic and chilies – Add the chopped garlic. Cut the chilies into the heated oil. Stir-fry for 15 seconds until the aroma is released and the garlic is lightly browned. Avoid overcooking them, as this will cause a loss of flavor.

Step 5.

Incorporate the protein – Place the ground chicken (or preferred protein) into the wok. Use the spatula to crumble it and distribute it evenly. Allow it to rest for 30 seconds to achieve slight caramelization, then stir-fry constantly for 2–3 minutes until the meat is thoroughly cooked and begins to brown.

Step 6.

Flavor the stir-fry – Drizzle the sauce onto the cooked chicken. Mix thoroughly to cover all pieces uniformly. The sauce ought to bubble and thicken a bit, enveloping the meat in a glaze.

Step 7.

Incorporate the basil – Switch off the heat (Reduce to a gentle simmer) and add the Thai basil leaves. The remaining warmth will gently wilt the basil, freeing its oils without making the leaves soggy. Stir briefly and sample; feel free to add a bit of sugar or a dash more fish sauce if you prefer a saltier or sweeter flavor.

Step 8.

Cook the eggs – As the basil is softening, warm a non-stick skillet on medium heat, drizzle some oil, and fry the eggs sunny-side-up or to the level you like. The yolk needs to remain runny since it will be drizzled over the rice and stir-fry.

Step 9.

Arrange the meal – Spoon a helping of hot jasmine rice onto individual plates. Pile the Pad Kra Pao over the rice, then add a fried egg atop each portion. Decorate with chopped onions and a lime wedge, for a zesty touch if desired.

Step 10.

Savor – Blend the egg yolk with the rice and stir‑fry, allowing the sauce to cover all the ingredients. The blend of the spicy chicken, aromatic basil, and smooth yolk is sheer delight.

Estimated macronutrients, per portion (calculated for 4 servings, including jasmine rice)

·       Calories: 560 kcal

·       Protein: 32 g

·       Fat: 22 g

·       Carbohydrates: 55 g

·       Fiber: 3 g

·       Sugar: 5 g

·       Sodium: 1,200 mg

What to serve with this

Traditionally, Pad Kra Pao is served atop steamed jasmine rice, though you can alternatively use cauliflower rice for a low-carb variation. A simple cucumber salad tossed with rice vinegar, sugar, and a touch of salt provides a crisp contrast. A chilled Thai iced tea or a cold lager complements the spiciness perfectly.

Tips & variations

·       If available, utilize basil (bai kaprao); it offers a mildly spicy licorice-like taste that is genuinely traditional.

·       For extra heat, add more chilies or a drizzle of chili oil at the end.

·       Swap the chicken for ground turkey, pork, beef, shrimp, or crumbled tofu for a vegetarian version.

·       Add a handful of sliced bell peppers or Thai eggplant for extra vegetables.

·       If you run out of fish sauce, combining soy sauce with a dash of oyster sauce can serve as a substitute.

·       For a richer sauce, stir in a teaspoon of chicken stock or a splash of coconut milk at the end.

Frequently asked questions

1. Is it possible to prepare Pad Kra Pao in advance?

The stir-fry is ideal to serve away when the basil remains aromatic. You may prepare the garlic, chilies, and sauce in advance, then cook the protein fresh at mealtime.

2. What happens if I’m unable to locate Thai basil?

Sweet basil or Italian basil is suitable, although its taste will be less intense. To enhance the fragrance, you may include an amount of dried Thai basil.

3. How spicy is this dish?

The spiciness is determined by how many chilies you include. Begin with one or two, then increase if you prefer it to be hotter. Taking out the seeds will reduce the intensity.

4. Is Pad Kra Pao gluten‑free?

The main components are gluten-free, though verify that your soy sauce and fish sauce have gluten certification if that matters to you.

5. Is it possible to use a frying pan in place of wok?

Certainly. A sizable, based frying pan is suitable; just ensure it's heated thoroughly before pouring in the oil to achieve a rapid sear.

6. How should leftovers be stored for results?

Place the prepared stir-fry (excluding the egg) in a sealed container. Keep it in the refrigerator for a maximum of 2 days. Warm it up in a pan with a little water or broth to refresh the sauce and cook a new egg when you're set to eat.