How to Make Pad Krapao with Fresh Holy Basil

Pad krapao (ผัดกะเพรา), also written as pad kra pao or pad gaprao, is a quick Thai stir-fry built around garlic, fresh chillies and plenty of aromatic holy basil. The basil is added right at the end, so its peppery, lightly clove-like fragrance stays fresh rather than disappearing into the sauce.

This fresh version takes around 20 minutes and can be made with minced pork, chicken or beef, or with crumbled firm tofu for a meat-free alternative. Serve it over hot jasmine rice with a crispy-edged fried egg for a simple, satisfying meal.

What makes holy basil different?

Fresh holy basil, or bai krapao, has a peppery, savoury aroma that becomes especially fragrant when it hits a hot wok. It is different from Thai sweet basil, which has sweeter aniseed notes and is more commonly used in curries and noodle dishes.

You can still make a tasty basil stir-fry with sweet basil if that is what you have, but fresh holy basil gives pad krapao its defining flavour.

Fresh Pad Krapao recipe

Serves: 2
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients

• 250g minced pork, chicken or beef, or crumbled firm tofu
• 3–4 garlic cloves, peeled
• 2–4 fresh red chillies, adjusted to taste
• 1 tablespoon neutral cooking oil, plus extra for the eggs
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon Thai seasoning sauce or light soy sauce
• ½ teaspoon sugar, optional
• 1–2 tablespoons water
• One generous handful of fresh holy basil leaves
• Two eggs
• Cooked jasmine rice, to serve

Method

1. Prepare the aromatics. Pound the garlic and chillies together using a mortar and pestle until roughly crushed. A food processor can also be used, but keep the mixture textured rather than completely smooth.
2. Prepare the basil. Pick the holy basil leaves and tender tips from the tougher stems. Rinse if required, dry well and keep them close to the wok.
3. Fry the eggs. Heat a generous layer of oil in a small frying pan. Fry the eggs until the whites are set with crisp, golden edges while the yolks remain cooked to your preference. Set aside.
4. Start the stir-fry. Heat a wok or large frying pan over a high heat. Add one tablespoon of oil, followed by the crushed garlic and chilli. Stir-fry briefly until fragrant, taking care not to burn the garlic.
5. Cook the protein. Add the minced meat and break it apart with your spatula. Stir-fry until cooked through and lightly browned in places. If using tofu, allow it to colour slightly before adding the sauce.
6. Season the dish. Add the oyster sauce, fish sauce, seasoning sauce and optional sugar. Pour in one tablespoon of water and toss everything together. Add the remaining water only if the pan looks too dry; pad krapao should be glossy rather than swimming in sauce.
7. Add the fresh holy basil. Turn off the heat, add the basil and toss until the leaves have just wilted. The remaining heat is enough to soften them while preserving their aroma.
8. Serve immediately. Spoon the pad krapao over hot jasmine rice and top each serving with a crispy fried egg.

Tips for better Pad Krapao

• Keep the wok hot. High heat helps the meat brown and keeps the finished stir-fry from becoming watery.
• Use plenty of fresh basil. It wilts down quickly, so a generous handful will not overwhelm the finished dish.
• Add the basil last. Prolonged cooking dulls its fresh aroma and darkens the leaves.
• Adjust the chillies, not the basil. For a milder dish, reduce the number of chillies while keeping the full amount of holy basil.
• Taste before adding extra seasoning. Fish sauce, oyster sauce and seasoning sauce are all salty, so balance them before adding more.

Variations

Pad Krapao Moo Krob

For a crispy-pork version, stir-fry the garlic and chillies, add the sauces and a small splash of water, then toss through sliced crispy pork. Add the holy basil at the very end so the pork retains its texture.

Vegetarian Pad Krapao

Use crumbled firm tofu, chopped mushrooms or a combination of both. Replace the oyster and fish sauces with suitable vegetarian alternatives, then follow the same high-heat cooking method.

Extra vegetables

Traditional versions are often kept simple, but sliced green beans, onions, mushrooms or baby corn can be added when you want to make the stir-fry more substantial.

Frequently asked questions

Is Pad Krapao the same as Thai basil stir-fry?

The names are often used interchangeably in English, but krapao specifically refers to holy basil. Thai sweet basil, or horapha, has a different, sweeter flavour.

Can I prepare Pad Krapao in advance?

The meat mixture can be prepared ahead and reheated, but the holy basil is best added just before serving. This keeps its flavour brighter and prevents the leaves from becoming overcooked.

What should I serve with Pad Krapao?

Steamed jasmine rice and a fried egg are the classic combination. Cucumber slices or a light clear soup also work well alongside the spicy, savoury stir-fry.

Shop the ingredients

• Fresh Thai holy basil
• Fresh red chillies
• Maekrua Oyster Sauce
• Squid Fish Sauce
• Golden Mountain Seasoning Sauce
• Royal Umbrella Jasmine Rice
• Browse all fresh fruit and vegetables

Want to understand the seasoning in more detail? Read our guide to what makes Thai fish sauce different.