Pad Kra Pao (Thai Holy Basil Stir Fry)

Name: Pad Kra Pao (Thai Holy Basil Stir Fry)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tablespoon vegetable oil; 2 small shallots (finely diced); 2 garlic cloves (minced); 1-2 Thai bird chilies (sliced, or 1/2 tsp chili flakes for gentle heat); 1 pound ground pork or ground chicken; ½ cup green beans (chopped); 1 tablespoon light soy sauce; 1 tablespoon oyster sauce; 2 teaspoons dark soy sauce; 1 teaspoon fish sauce; 1 teaspoon sugar or honey; 1 handful holy basil leaves

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This pad kra pao is a bold, well-balanced holy basil stir-fry made with ground pork (or chicken), crisp green beans, and a savory-salty-slightly sweet sauce that comes together in minutes. It's spicy but totally adjustable, packed with fragrant holy basil, and best served over hot jasmine rice with a fried egg on top.

This pad kra pao is one of those recipes I keep coming back to again and again - and for good reason. It's quick, incredibly flavorful, and just so delicious. If you've never made it at home before, you're in for a treat. Everything comes together in about 20 minutes, and the result tastes like something straight from a Thai street food stall.

If you love bold, saucy stir-fry dishes, you'll also want to try my cashew chicken or these ground beef stir fry noodles - both are weeknight favorites that come together just as fast!

Pad Kra Pao Ingredients

To make this pad kra pao, you'll need the following ingredients:

Protein: Ground pork is traditional and absolutely delicious here, but ground chicken works great too. Use whichever you prefer - both soak up the sauce beautifully.
Aromatics: Shallots, garlic, and Thai bird chilies. The shallots and garlic form the savory base, and the chilies bring the heat. Don't skimp on the garlic - it's a big part of what makes this dish so fragrant and delicious.
Green beans: A classic ingredient in pad kra pao. They add a satisfying crunch and balance the richness of the meat really nicely.
Holy basil: This is the star of the dish, and it's what gives pad kra pao its unmistakable flavor. Holy basil has a uniquely peppery, slightly clove-like taste that's very different from Italian basil - so I'd really encourage you to seek it out at your local Asian grocery store. If you truly can't find it, Italian basil will work in a pinch, but the flavor will be a bit milder and less "Thai." Holy basil is 100% worth it here.
Sauce: A combination of light soy sauce, dark soy sauce, oyster sauce, fish sauce, and a touch of sugar or honey. This mix hits every note - salty, savory, slightly sweet, and deeply umami. One important note: use Chinese-style light and dark soy sauce, not Japanese soy sauce like Kikkoman. They taste quite different and the dish won't be the same. I love using Lee Kum Kee for both the light and dark soy sauce - they're reliable, widely available, and taste great.

How to Make Pad Kra Pao

Sauté the aromatics. Heat some vegetable oil in a large skillet over medium-high heat. Add the shallots and stir-fry briefly until softened. Then add the garlic and sliced chilies and stir-fry for about 30 seconds until fragrant. Watch the garlic closely here - you don't want it to burn.

Cook the meat. Add the ground pork (or chicken) and break it up with a spatula. Stir-fry until just cooked through.

Add the green beans. Toss in the chopped green beans and stir-fry for about 3-4 minutes until they're bright and just tender.

Add the sauce. Pour in the light soy sauce, oyster sauce, dark soy sauce, fish sauce, and sugar. Stir fry everything for 1-2 minutes. This step is important - give the meat enough time to really absorb the sauce so the flavors meld together properly. Taste and adjust the heat level if needed.

Wilt the basil. Add the holy basil and toss for about 30 seconds, just until wilted. Don't overdo it - you want it fragrant, not cooked down.

Serve. Spoon over hot jasmine rice and top with a fried egg. Enjoy!

Tips & Notes

Use light and dark soy sauce: They serve different purposes in this dish. Light soy sauce adds saltiness and umami, while dark soy sauce brings depth, a richer color, and a slightly caramelized flavor. Don't swap one for the other, and make sure you're using Chinese-style soy sauces - Lee Kum Kee is a great brand to look for.
Adjust the spice level: Use 1 chili for mild-medium heat, or 2 for more of a kick. You can also swap the Thai bird chilies for other fresh red chilies if that's what you have on hand - they work great too. For the gentlest heat, use ½ teaspoon chili flakes instead.
Let the sauce cook in: After adding the sauce, give it a proper 1-2 minutes of stir-frying with the meat. This is what brings everything together and makes the dish taste full and balanced rather than sharp and raw.
Deglaze if needed: If the pan gets dry or the sauce starts to stick, just add a small splash of water and scrape up any browned bits from the bottom. Those bits are flavor!
Holy basil vs. Italian basil: Holy basil is traditional and what you want here. It has a peppery, slightly spicy quality that you really can't replicate with Italian basil. That said, if you've exhausted every option and still can't find it, Italian basil will still make a delicious dish - just a bit milder.

Delicious minced meat (pad kra pao) with rice, green beans, and a fried egg on top.

How to Serve Pad Kra Pao

With fluffy jasmine rice: This is non-negotiable. Hot, freshly cooked jasmine rice is the perfect base for the bold, saucy stir-fry. The rice soaks up all that gorgeous sauce, and every bite is just perfect.
With a fried egg on top: Please, please don't skip this. A fried egg with a runny yolk is the classic way to serve pad kra pao - and it makes everything so much more delicious. The yolk breaks over the rice and meat and ties the whole bowl together in the best way.
With a light side salad: A simple cucumber salad with a tangy vinegar dressing is a perfect match - cool, crisp, and refreshing against the bold, spicy stir-fry. A quick Asian-style slaw with a sesame dressing works beautifully too. Even just some sliced fresh cucumber on the side does the job and keeps things easy.

Frequently Asked Questions

Can I use ground chicken instead of ground pork?

Yes, absolutely! Ground chicken works just as well in this recipe. The flavor will be slightly lighter, but the sauce and basil will still shine through. Both are delicious.

Where can I find holy basil?

Holy basil is usually available at Asian grocery stores, especially those that carry fresh Thai or Southeast Asian produce. It's labeled as "holy basil" or sometimes "Thai holy basil." If you have trouble finding it, Italian basil is a workable substitute, though the flavor will be less peppery and distinctive.

Can I adjust the spice level?

Definitely! Use just 1 Thai bird chili for a milder dish, 2 for more heat, or swap in ½ teaspoon chili flakes for a gentler background warmth. You can also use other fresh red chilies if you can't find Thai bird chilies.

Do I have to use both light and dark soy sauce?

Yes - they each do something different in the dish. Light soy sauce adds saltiness and savory depth, while dark soy sauce gives the stir-fry its rich color and a hint of caramelized sweetness. Using both is what makes the sauce taste full and well-rounded. And remember: use Chinese-style soy sauce (like Lee Kum Kee), not Japanese varieties.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat. It reheats really well and tastes just as good the next day.

More Quick and Flavorful Weeknight Recipes

If you love fast, bold, and satisfying dinners like this, be sure to check out some of my other favorites:

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