This popular Thai dish has many English spellings: Pad Kra Pao, Pad Ka Prao, Pad Ka Pow, Pad Krapow...etc. "Pad gaprao" is the phonetically closest spelling, but it seems to be the least popular way because most Thai people mispronounce it to begin with!
Doesn't matter, because no matter how you spell it, they all point to this same delicious, rustic, spicy stir-fry featuring the aroma of holy basil. For a truly classic way to serve this dish, pour it over rice and top with a fried egg!
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Thai "Fast Food"
In Thailand, pad gaprao might be considered the equivalent of a sandwich or a burger. Something quick, easy, and ubiquitous that lots of people have for lunch. You can find pad gaprao at a simple street-side restaurant or in a food court, and many people have it for lunch. Sometimes vendors will make it fresh for you, other times, you can find it premade in a big tray and they just scoop it up and pour it over hot rice.
Frying an Egg Thai-Style
You can have this dish on its own with rice, but the most popular way is to have it with a fried egg. This classic combination is called "kao pad gaprao gai kai dao", which simply means rice with chicken holy basil stir-fry and a fried egg. Thai fried egg is fried in a LOT of oil because the key characteristic you want is that bubbly browned edges of the egg whites.
The creaminess of the slightly runny egg mellows out the strong, spicy flavour of the stir-fry, and that's why it's such a winning combo.
Changing Up the Chicken
Although this recipe is most popular with chicken, you can make it with just about every kind of protein imaginable. Pork, beef, seafood, or even vegetarian version made with tofu and/or mushrooms. So if chicken isn't your thing, feel free to change it up! I also have a post that will help guide you with making pad gaprao with protein of your choice, see how to Pad Kra Pao Anything.
I use ground meat in this recipe because it's the most classic and the most "street" way you'll find pad kra pao, but you can use thinly sliced pieces of meat instead. Although, I REALLY think it tastes better with ground meat, so give it a go!
What else can you use holy basil for?
If you've got some extra basil after trying this recipe, you must check out the other recipe that is a classic use of holy basil, and that is pad kee mao (drunken noodles) recipe. You can also add it into just about any kind of stir fry you want, or try adding it to boat noodles or jungle curry.
If the basil isn't gonna last, and you don't really need anymore food yet, here's my go-to way to save any wilting basil from going bad: I make an all-purpose Thai basil sauce which can be stored in the fridge for at least a week and even frozen. When you're ready to eat, simply pour it over any cooked protein, or use it as a stirfry sauce. It is truly delicious and versatile!
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Pad Kra Pao (Pad Gaprao) Chicken Stir-Fry with Holy Basil
- Yield: 2-3 Servings
Description
A dish that could be considered Thailand's national dish, this pad gaprao recipe is a simple stir fry of ground chicken with holy basil, served with rice and topped with crispy fried egg.
Ingredients
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- 5-10 Thai chilies, or to taste
- 5 cloves garlic
- 1 spur chilies or another mild, red pepper, chopped
- ½ cup long beans, cut into short pieces
- ½ small onion, diced
- 300g chicken, coarsely ground (see video for how to grind your own chicken)
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 2 tsp fish sauce
- 1½ tsp black soy sauce (or sub dark soy sauce and reduce regular soy sauce to 2 tsp)
- 2 Tbsp water
- 1 ½ tsp sugar
- 1 ½ cup holy basil leaves, loosely packed (see note)
- Vegetable oil, as needed
- 2-3 eggs (1 per person)
- Jasmine rice for serving
- Prik Nam Pla (condiment for seasoning the egg, optional): Mix together some fish sauce, a squeeze of lime juice, chopped Thai chilies, and chopped garlic.
Note: If you don't have holy basil, Thai basil will work fine; however, I have found that regular Italian basil actually has a more similar flavour to holy basil than Thai basil does, so that will work as well!
Tools needed: A wok or a large skillet for the stir-fry. For the fried egg you can use a wok or a small frying pan, and non-stick would be better so you don't have to worry about the egg sticking.
Instructions
- Pound Thai chilies into a fine paste.
- Add garlic and spur chilies and pound into a rough paste.
- Combine oyster sauce, soy sauce, fish sauce, black soy sauce, water and sugar; stir to dissolve the sugar.
- In a wok or a large saute pan, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
- Add chicken and toss until they're no longer in big clumps. Add the sauce and continue tossing until the chicken is almost done.
- Add onions and long beans; toss until the chicken is done.
- Remove from heat and stir in the holy basil.
- Taste and adjust seasoning as needed.
For the fried egg:
- Heat about 1 cm of vegetable oil in a small non-stick pan or a wok over medium high heat.
- Once the oil is hot (you want the oil very hot, especially if you like runny yolk), crack the egg directly into the pan and let it fry until the edges are browned and bubbly.
Serve the stir-fry over rice and top it with the fried egg. Drizzle a little of the prik nam pla over the egg and enjoy!
Michael says
I made it with "Beyond Hack" vegetarian mince. It turned out really delicious! The taste of the veggie mince pairs very well with the sweet sauce and the basil. I will certainly keep it in my repertoire!
Melanie Z says
Absolutely delicious meal! I ground my own chicken from frozen in the food processor. It turned out amazing! I quadrupled the amount of sauce as I wanted it a bit more saucy, and I used palm sugar instead of regular sugar. The dish had an authentic Thai flavour! I used Thai basil that I grew in my back yard. I squeezed some lime juice over top of the dish before serving it and topped it with some
cashews as well. I would definitely make this meal again - it’s a 10/10!
Benny bang says
Horapa in pad krapao...mai arroy
Stephanie says
This came out so well! I just wish you specified in step 3 that the sauce ingredients get combined in a separate bowl. I put them in with the chili paste and had to start all over again 💀
Dan says
If I use either Dried Tulsi or Tulsi powder, what would be the approx conversion to holy basil?
Katey says
This is the best Gaprao recipe i've found (and I've tried a few!). I cook this at least once or twice a month.
Anonymous says
Please a tofu version of this recipe 🙏🏽
h says
300g of firm tofu crumbled up & follow the recipe as written
Luke5111 says
Tasted and smelled exactly liked I hoped it would. Excellent recipe, I'd be very happy to have this served in a Thai restaurant.
Sassy says
Love this recipe a fav for me sending to my fav bartender now 😻
Charles Pascual says
I just made this and served it with rice as Pailin's recipe and video indicate but this is so good I'll bet it will go well with any noodles.
GaelleG says
Would it work with fresh wheat noodles by any chance? Thanks 🙂
JAMR says
Lazy prik nam pla 😁
Garlic chili paste, fish sauce and lime. Mix and you're good to go 😉
Sandra says
I just made this for dinner and it was absolutely delicious. I made it with beef last week and my husband loved it and asked me to make it again but try chicken this time and both versions were a big hit. Thanks for your great recipes 😍
RonR says
Incredibly flavorful from such a (seemingly) simple combination of ingredients. I found the recipe easy to follow - particularly given the helpful hints re proteins and peppers - with outstanding results. The video supported my learning. I took the risk of making this dish for my wife on Mothers Day. Winner, winner chicken dinner! Thank you, Pai.
Mike says
Wonderul! Thank you so much for sharing an authentic version. The holy basil is a very unique flavor