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Authentic Pad Kra Pao: Thai Street Food in 20 Minutes

If you’ve ever wandered the bustling streets of Thailand, you’ve likely caught the irresistible aroma of Pad Kra Pao wafting from every corner. This dish—whether made with chicken (Pad Kra Pao Gai), pork (Pad Kra Pao Moo), or any protein you prefer—is a cornerstone of Thai street food and a staple in home kitchens. With its bold flavors, quick preparation, and comforting vibe, Pad Kra Pao is the kind of meal that can turn any ordinary weeknight into something special.

Plate of Authentic Pad Kra Pao with Rice and Fried Egg
Plate of Pad Kra Pao with Rice and Fried Egg

What makes this Pad Kra Pao recipe stand out is the holy basil, or “bai kra pao,” which lends its signature peppery aroma and slightly sweet, herbal kick. It’s the secret ingredient that transforms a simple stir-fry into an iconic Thai dish. Served over steaming jasmine rice and topped with a crispy-edged fried egg, this recipe hits every flavor note—spicy, savory, and perfectly balanced.

Whether you’re making Pad Kra Pao Gai (chicken), Pad Kra Pao Moo (pork), or going vegetarian with tofu, this recipe is endlessly adaptable and ready in under 20 minutes. Trust me, once you’ve mastered this classic, it’ll earn a permanent spot in your weeknight rotation.

If you love this Pad Kra Pao recipe, you’ll enjoy exploring even more mouthwatering dishes in my free eBook, Around the World in 10 Dishes. It features ten globally inspired recipes, including classics like Tom Yum Soup, Goulash, and Aloo Gobi. Each recipe is handpicked and tested to bring the authentic flavors of different cuisines to your kitchen. Download your copy now to embark on a flavorful journey!

Pad Kra Pao

Plate of Authentic Pad Kra Pao with Rice and Fried Egg
"Discover the ultimate Pad Kra Pao recipe! This authentic Thai street food favorite, made with holy basil, pork or chicken, and a crispy fried egg, is ready in just 20 minutes. Perfect for a quick and flavorful dinner."
Prep Time 15 minutes
Cook Time 5 minutes
Serving Size 4

Ingredients

  • 250 g pork minced or thinly sliced
  • 20 g water
  • 10 g cooking oil vegetable or neutral oil
  • 15 g garlic roughly pounded using a mortar and pestle
  • 3 g bird’s eye chili roughly pounded (adjust for spice tolerance)
  • 3 g white peppercorns roughly pounded (or use freshly ground white pepper)
  • 15 g large red chili sliced diagonally into thin strips
  • 5 g light soy sauce
  • 5 g dark soy sauce
  • 5 g fish sauce
  • 20 g holy basil leaves plucked fresh
  • Eggs 1 per person, fried sunny-side-up

Instructions

Prepare the Ingredients:

  • Pluck the holy basil leaves from the stems just before cooking to preserve their aroma and freshness. Wash the leaves gently in cold water and pat them dry with a paper towel or kitchen cloth.
  • Use a mortar and pestle to pound the garlic, bird’s eye chili, and white peppercorns into a coarse paste. The pounding releases the oils and flavors, creating the base of the dish. If you don’t have a mortar and pestle, finely chop the ingredients together.
  • Slice the large red chili into thin diagonal strips for a mix of color and mild heat.

Preheat the Wok:

  • Heat a wok or a large skillet over high heat until it begins to lightly smoke. This ensures the oil heats quickly and the pork sears well.
  • Add the cooking oil and swirl it around to coat the wok evenly.

Cook the Aromatics:

  • Add the prepared garlic, chili, and peppercorn paste to the hot oil. Stir-fry quickly, moving the ingredients constantly with a spatula or wooden spoon to prevent burning. Cook until the garlic is fragrant and golden, about 30 seconds to 1 minute.

Stir-Fry the Pork:

  • Add the minced or sliced pork to the wok. Break it up with your spatula as it cooks, ensuring the pieces are evenly browned and fully cooked through. This should take 3–5 minutes.

Incorporate the Sauces:

  • Lower the heat slightly and stir in the light soy sauce, dark soy sauce, and fish sauce. Toss everything to coat the pork evenly in the sauce. Add the water if the mixture looks dry, stirring to combine.

Add the Basil and Chilies:

  • Increase the heat to high and toss in the holy basil leaves and sliced red chilies. Stir-fry briefly, just until the basil wilts and releases its fragrance, about 30 seconds. Taste the dish and adjust the seasoning if needed.

Prepare the Eggs:

  • While the pork is cooking, heat a separate non-stick skillet with a small amount of oil over medium-high heat. Crack an egg into the skillet and cook until the whites are set but the yolk remains runny, about 2–3 minutes. For a crispier edge, spoon hot oil over the egg while it cooks.

Plate and Garnish:

  • Serve the stir-fried pork over freshly steamed rice. Top each serving with a fried egg and garnish with fresh holy basil leaves for a fragrant finishing touch.
  • Enjoy the bold, aromatic flavors of this classic Thai dish!

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