This is one of the most useful recipes I've ever shared. It's an all-purpose formula you can use to turn any protein you have into delicious pad kra pao - Thai holy basil stir fry. Any meat, seafood, or any leftover cooked meats you might have lingering in the fridge. It's the only recipe you need to make any kind of pad kra pao you want! With this recipe, you'll have one of the most popular Thai dishes on the table in less than 30 minutes!
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What is Pad Kra Pao, Pad Gaprao, or Pad Krapow?
Pad means to stir fry, and gaprao means holy basil. It is a spicy stir fry with holy basil that can be made with any kind of meat or seafood, and always served with rice. You'll see various English spellings of this dish, including pad kra pao, pad krapow, and pad gaprao, or perhaps something else, but rest assured they are all referring to the same dish.
If you're curious, I address the reason behind all these different spellings in the FAQ of my traditional beef pad kra pao recipe post. (For the record "pad gaprao" is, I think, the most phonetically correct way to spell it, but because pad kra pao is the most popular and recognizable, I've chosen to use that spelling here.)
I know many Thai people would agree with me that if Thailand were to have a national dish, it should not be pad thai, it should be pad kra pao. It is universally loved, frequently consumed by the rich and poor alike. It's something people buy on the street, in restaurants, and make at home. It is just a big part of the Thai food culture.
Ingredients
Here are the ingredients with all the important notes you'll need before you start. Remember that this is supposed to be a formula that you can adapt to any kind of protein you have that you want to use, even leftover cooked meat! The amounts are in the recipe card below.
- Any kind of protein, raw or cooked. This is a great recipe for using up any meat, including leftover cooked meats like that Thanksgiving turkey, roast beef, or anything else you've got on hand. You can also use tofu, but pleasr see my tips for tofu below.
- Spicy red chilies, such as Thai or bird's eye chilies. Pad kra pao is supposed to be a spicy dish so put as many chilies as you can tolerate here! If you're unsure, and you're tolerance isn't super high, start with 1 Thai chili to be safe.
- Mild red chilies, such as spur chilies. Traditionally we use spur chilies of prik chee fa, but this can be any kind of mild red peppers you have. Red bell pepper is a bit too watery than idea, but it'll work if that's all you have. If you're making this super hot and are already adding tons of spicy chilies (like at least 5 Thai chilies) you do not have to add any mild ones.
- Garlic.
- Onion, small dice. This is optional, and you can substitute it with any other crunchy vegetables you've got in the fridge. My other favorite veg to add is long beans.
- Holy basil, Italian basil or Thai basil leaves. Holy basil (pictured) is the namesake of this dish, but it is super hard to find, and when you do find it, it's often not very aromatic. Italian basil is my preferred substitute because it is a closer flavour match than Thai basil, but Thai basil will also work if you love that flavour.
- Oyster sauce. See my post on choosing good oyster sauce here.
- Soy sauce. I use Healthy Boy Thai soy sauce, but any regular soy sauce you have is fine. More on soy sauces here.
- Fish sauce. See my post on how to choose good fish sauce here.
- Thai black soy sauce or dark soy sauce, optional. This is to add colour and a richer flavour, but it is not necessary.
- Water
- Sugar
- Vegetable oil, as needed
- Eggs for frying, optional. Pad kra pao is often serve with fried eggs and they go super well together, but it is not necessary if you're looking for a quick simple meal! But if you're serving fried eggs, you're gonna want to make this simple prik nam pla condiment for it too 😉
- Jasmine rice for serving, of course!
A Note on Using Tofu for Pad Kra Pao
If you want to use tofu for pad kra pao, I have a few tips:
- The firmer the tofu the better. It will be less likely to fall apart and has a better texture for stir fries. If you can get a hold of pressed tofu (sometimes labeled as bean curd) that is the one I prefer. It is super firm and it is the kind of tofu we use for pad thai. Crumble it with your hands to make small irregular pieces, and it makes a perfect meat substitute for pad kra pao. Firm or extra firm tofu would also work.
- Pan-frying tofu first will create a chewy exterior that will improve the texture of the dish. Cut the tofu into small pieces, or crumble it into irregular pieces, then pan fry them over high heat in a nonstick skillet or wok until golden brown.
- You can also buy pre-fried tofu. Asian grocery stores will sell fried tofu that are perfect for this recipe. The exterior will already be nice and chewy! (Note: Fried tofu is not the same as tofu puffs which are also fried but are hollow inside.)
How to Make Pad Kra Pao with Anything You Have
Here's a bird's eye view of the recipe. The full instructions are in the recipe card below. I also highly recommend you watching the video tutorial first to ensure success!
- Make the sauce by combining oyster sauce, soy sauce, fish sauce, black or dark soy sauce, sugar, and water. Stir until the sugar is completely dissolved.
- Pound the Thai chilies into a fine paste in a mortar and pestle, then add the garlic and the mild chilies and pound into a rough paste, just until there are no more big chunks.
- If using raw meat, but it into small, bite-sized pieces; make them smaller than your average stir fry as pad kra pao is not good with big chunky pieces. If using lean protein such as chicken breast, don’t slice them thinner than ½ an inch so they don’t overcook too quickly.
- If using raw meat, add fish sauce and mix.
- If using cooked protein, cut into small bite-sized pieces - here I am using a cold steak, but this can by any leftover cooked meat you have, even rotisserie chicken, roast beef, or leftover thanksgiving turkey.
- If using raw protein, sear it off in a very hot wok on high heat to brown the protein. Be sure to let it sit on the hot wok undisturbed until the browning develops before stirring.
- Remove from the pan. No need to clean the wok unless there are burnt bits stuck on it.
- On medium-high heat, add the chili garlic mixture and stir until the garlic starts to turn golden, about 2 minutes.
- Add the onions and cook it for 30 seconds to a minute to soften slightly.
- Turn the heat up to high and add the protein and the sauce. Toss everything together just for 30 seconds or so, until the meat is well coated and heated through.
- Turn off the heat and add the holy basil, or whatever basil you're using.
- Toss just to wilt and that's it! Now you can make some fried eggs if you wish, and serve it with the pad kra pao on top of jasmine rice.
FAQ
No. If you want to see the difference, in the video tutorial I show the two side by side, and you can see that they are unmistakably different from each other. They are both used in Thai cuisine but they have very different aromas. Thai basil is called horapa โหระพา in Thai. It has an anise-y aroma and it's what you find in many Thai curries, and also served alongside Vietnamese pho. It has dark green, pointy leaves, and often has purple stems.
Holy basil is called gaprao กะเพรา or kra pao in Thai, and it's also known as tulsi in India. The leaves are lighter green, more rounded, and more delicate than Thai basil. It has a slightly peppery aroma that is not as strong as Thai basil.
The classic version of pad kra pao uses ground or finely chopped meat, but you can make pad kra pao with any kind of protein including chicken (dark meat preferred), pork, beef, shrimp, squid or even clams. You can also make vegetarian versions using firm fried tofu. This recipe will give you a formula that works with any kind of protein, raw or cooked.
Thai Holy Basil Stir Fry Recipe for Any Meat (Pad Kra Pao)
Equipment
Ingredients
- 10.5 oz protein of your choice, raw or cooked
- 1 teaspoon fish sauce, only if using raw protein
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoon fish sauce
- ½ teaspoon Thai black soy sauce, or dark soy sauce, optional
- 2 tablespoon water
- 1 ½ teaspoon sugar
- 1-3 Thai chilies, or as many as you can tolerate
- 5 cloves garlic
- ¼ cup chopped mild red chilies, see note 1
- ¼ medium onion, small diced
- 1 ½ cup holy basil leaves or sub Italian or Thai basil leaves, loosely packed
- Vegetable oil, as needed
- 2 eggs for frying, optional (1 egg per person)
- Prik nam pla, condiment if serving fried eggs, optional
- Jasmine rice, for serving
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Notes
- Any kind of mild red peppers will work here. Traditionally we use spur chilies, but you can use whatever you have access to, preferably with thinner flesh, such as red anaheim peppers. Red bell pepper will also work in a pinch. (If you're adding at least 5 Thai chilies, which would make it very hot, you can skip the mild peppers.)
FULL VIDEO TUTORIAL
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video to ensure success. If you enjoy them, consider subscribing to the YouTube Channel to not miss an episode. Thank you!
Subscribe to my YouTube ChannelInstructions
- Cut the protein into small bite-sized pieces - make them smaller than your average stir fry as pad gaprao is not good with chunky pieces. If using lean protein such as chicken breast, don’t slice them thinner than ½ an inch so they don’t overcook too quickly.10.5 oz protein of your choice
- If using raw meat, add 1 teaspoon of fish sauce and mix well.1 teaspoon fish sauce
- Make the sauce by combining oyster sauce, soy sauce, fish sauce, black or dark soy sauce, sugar, and water. Stir until the sugar is completely dissolved.1 tablespoon oyster sauce, 1 tablespoon soy sauce, 2 teaspoon fish sauce, ½ teaspoon Thai black soy sauce, 2 tablespoon water, 1 ½ teaspoon sugar
- Pound the Thai chilies into a fine paste in a mortar and pestle, then add the garlic and the mild chilies and pound into a rough paste, just until there are no more big chunks.1-3 Thai chilies, 5 cloves garlic, ¼ cup chopped mild red chilies
- If using raw protein, heat a wok or a skillet until very hot on high heat, add just enough oil to coat the bottom and add the protein, spreading the pieces out into one layer. Let them sear until browned on the underside, then give it a toss and stir until it’s done. This should only take a few minutes in total. Remove from the pan. Note: You can skip searing the protein and just add it to the wok raw, but the browning does add a nice flavour.Vegetable oil
- In a wok on medium-high heat, add the chili garlic mixture and stir until the garlic starts to turn golden, about 2 minutes. Add the onions and cook it for 30 seconds to a minute to soften slightly.¼ medium onion
- Turn the heat up to high and add the protein and the sauce, and toss everything together just for 30 seconds or so, until the meat is well coated and heated through. If you didn’t pre-cook the protein, take your time and keep tossing until it’s cooked through.
- Turn off the heat, add the basil, and toss just to wilt.1 ½ cup holy basil leaves or sub Italian or Thai basil leaves
- Make the fried eggs if you wish, and serve the stir fry with jasmine rice and topped with a fried egg and some prik nam pla!2 eggs for frying, Prik nam pla, Jasmine rice
Frank says
The best version of this recipe that I have tried. Loved it!
Alyssa says
Just an idea for anyone wanting to make this with tofu/veg: I’ve made this many times, often with half tofu and half mushrooms chunks. Today I used Japanese eggplants (long thin ones) along with tofu and it was truly the best Pad Krapao I’ve ever made!
Always fry these ingredients separately and add them back in again later 😉
Simon Williams says
We can't get Holy Basil here in New Zealand, but I've found something of a workaround. There is a place not far from here that sells frozen cooked Chinese roast duck. Because the duck has those traces of five-spice flavours, it adds a hint of the aniseed to the Italian basil that makes Kra Pao so distinct. It's not the same, but it's good enough that I now add a pinch of 5-spice to Kra Pao dishes with other proteins too.
Melanie DeYonker says
I really wanted to like this. I’ve been growing holy basil in my garden and finally decided to make this recipe. I measured all of the ingredients for the sauce, pounded the garlic and chiles in my mortar and busted out my wok. The end result was WAAAY TOO salty. Total bummer. Side note- I used 11 ounces of raw ground pork for my protein. Total bummer.
Hans O. says
But did you eat it with rice?
Audrey says
This was my first time cooking with fish sauce so I was worried it would be overpowering, but the flavor was great and well balanced. Thanks for such an approachable recipe!
frank says
If anyone reading this is wondering if it's worth the trouble of procuring Pailin's recommended ingredients/sauces/etc, and then making this recipe... HELL YEAH, it is so AMAZING!!!
After making this a few times (well 5 now), my tweaks are:
protein: thinly sliced chicken breast
veggies: garlic, green onion, broccoli, water chestnut
herbs: italian sweet basil, leaves torn, and lots of it
heat: I triple the thai chile peppers in recipe (using dried here, only way I can get them)
Ben Torode says
I got some holy basil seeds and grew them hydroponically inside my Tokyo apartment for six weeks, and it was so worth the wait to make this! But I need to increase my harvest next time. I realize you can never have too much basil in this.
LauraLee says
I made this with the ground beef from your more traditional recipe, mainly because I was tired of chicken and had a lot of ground beef to use up. OMG was it good!! First, I’ve never had this Thai dish. I’m always eating Pad Thai or Tom Yom, which are great, and I was afraid if I didn’t use the holy basil, it wouldn’t be the same as intended. I had a big bunch of Thai basil going bad, and wasn’t up for a standard red curry. The Thai basil may not be as intended, but this dish is incredibly flavorful and just yummy. My husband, who is spice averse, eat his serving and more. I did limit the Birds Eye chilies to 1 regular and 1 tiny one, and removed the seeds and ribs. I added 2 Fresno chilies to give it enough chili flavor. I’ll try it next time with Italian basil, but you could put this on shoe leather and still love it! Thanks so much for sharing all your recipes so we can benefit from excellent home-cooked Thai food.
Tapio says
I have made this so many times. It's one of my favorite Thai dishes! I’ve followed your other Pad Kra Pao recipe (with chicken and long beans). I have made it with pork, beef, and moose meat. Next, I will try shrimp. One question: If I can’t find long beans, what vegetables are the best substitutes?
Pailin Chongchitnant says
Anything crunchy will do!
Chris says
Hi Pailin! I make this about an hour ago with duck, carrots, zucchini, peppers and lots of Thai basil... Went out to walk my pets after and when I came back in, the smell of the food was still in the air and I felt like I had walked into a Thai restaurant. I've tried a few other on line recipes for kra pao, but yours is definitely the best-- thank you!
Sara Miller says
You mentioned in one of your videos the name of an Asian grocery online that you love. Can you please tell me the name afain
Pailin Chongchitnant says
Hmm, I might have mentioned them but not ones that "I love" because I don't use any personally, but importfood.com and sayweee.com are 2 that come to mind if you're in the US.
Gaelle says
Could we add some veggies in this , and if so, what kind would be best, and when to add them in the stir-fry? Could eggplant work, or red peppers maybe?? Thanks 🙂
Linda Pentony says
Made this with crispy tofu and regular basil since I can't find Thai basil in my area. So delicious and addictive!!
James says
Does pad kra pao go bad if you meal prep it? I remember you mentioned that Kua Kling doesn’t.
Pailin Chongchitnant says
It should last you for the week.
Bill says
Where, near Vancouver, did you find your holy basil?
Pailin Chongchitnant says
Hen Long in Surrey.
Bruce says
West Coast Seeds in Ladner, BC, has Thai Holy Basil seeds available. I have some growing now and hopefully I can use some for this recipe. Thank you for your great videos and recipes!
George says
I made Pad Krapow last night, Bret delicious. My local Thai grocery had some fresh Holy Basil, so I grabbed some and got to work. Used my new KROK mortar to grind the chiles & garlic.
Holy Basil has a lovely delicate flavor, not as strong as Thai Basil.
Great recipe.
Pailin Chongchitnant says
Glad you loved it!
CB says
Made it with pre-cooked chicken - worked great 🙂
Hendrik says
I like the blueish industry style apron! Where can I get that? I'm so done with cutesy and motto aprons, argh.
Pailin Chongchitnant says
Studiopatro.com 🙂