Pad Kra Pao

Imagine the aroma of sizzling garlic and chilies filling your kitchen as you prepare Pad Kra Pao, a beloved Thai street food dish.

Its simplicity and comforting flavors make it a go-to for quick yet satisfying meals.

As ground pork or chicken mingles with fragrant basil and savory sauces, the flavors deepen and meld beautifully.

Top it off with a perfectly fried egg for an indulgent touch. Let’s bring this dish to life together!

Kitchen Tools Required

• 1 wok or large frying pan
• 1 spatula
• 1 knife
• 1 cutting board
• 1 measuring cup
• 1 tablespoon

Ingredients

• 200 grams ground pork or chicken
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2-3 Thai bird’s eye chilies, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 1/4 cup chicken broth or water
• 1 cup fresh Thai basil leaves
• 2 eggs
• Cooked jasmine rice, to serve

Cook & Prep Time

To efficiently manage your time while preparing and cooking Pad Kra Pao, here’s a suggested timeline:

1. Preparation: 5 minutes
   • Spend the first five minutes reading through the recipe thoroughly to understand the steps and gather all necessary ingredients and equipment.
2. Preparation: 5 minutes
   • Mince the garlic and Thai bird’s eye chilies.
   • Measure out the sauces and other ingredients.
   • Prepare the ground pork or chicken.
3. Cooking: 15 minutes
   • Minute 1-2: Heat the vegetable oil in the wok over medium-high heat.
   • Minute 3-5: Add the minced garlic and chilies to the wok and stir-fry until fragrant.
   • Minute 6-9: Add the ground pork or chicken and cook until browned and cooked through.
   • Minute 10-11: Stir in the soy sauce, oyster sauce, fish sauce, and sugar, and mix well.
   • Minute 12: Pour in the chicken broth or water and stir to combine.
   • Minute 13-14: Add the fresh Thai basil leaves and stir-fry until the leaves are wilted.
   • Minute 15: In a separate pan, fry the eggs to your preference.
4. Serving: 2 minutes
   • Serve the Pad Kra Pao over cooked jasmine rice, topped with a fried egg.

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Recipe Instructions

Heat the vegetable oil in a wok over medium-high heat.

Add the minced garlic and chilies to the wok and stir-fry until fragrant.

Add the ground pork or chicken to the wok and cook until it’s browned and cooked through.

Stir in the soy sauce, oyster sauce, fish sauce, and sugar, and mix well.

Pour in the chicken broth or water and stir to combine.

Add the fresh Thai basil leaves and stir-fry until the leaves are wilted.

In a separate pan, fry the eggs to your preference.

Serve the Pad Kra Pao over cooked jasmine rice, topped with a fried egg.

Serving Tips

• Cucumber Slices: Add cool cucumber slices on the side to balance the spiciness of the dish.
• Pickled Vegetables: Serve with tangy pickled vegetables for a contrasting burst of flavor.
• Lime Wedges: Offer lime wedges for an optional squeeze of citrus to enhance the flavors.
• Fresh Herbs: Garnish with extra Thai basil or cilantro for a fresh, aromatic touch.
• Chili Vinegar: Provide a small dish of chili vinegar for those who enjoy an extra kick of heat.

Storage

To store Pad Kra Pao, refrigerate leftovers in an airtight container for up to 3 days.

Reheat thoroughly before serving.

For best taste, avoid freezing as it may affect texture.

Freezing

For freezing Pad Kra Pao, allow it to cool completely.

Then transfer to an airtight container.

Freeze for up to two months.

Thaw overnight in the refrigerator before reheating thoroughly.

Reheating

To reheat Pad Kra Pao, use a hot pan or microwave.

Guarantee even heating by stirring occasionally.

Add a splash of water to retain moisture.

Serve immediately for the best taste and texture.

Final Thoughts

Pad Kra Pao is a delightful Thai dish that combines savory flavors with a hint of spice.

The use of fresh Thai basil is essential for achieving the authentic taste that makes this dish so special.

Adjust the number of chilies based on your spice tolerance to enjoy this flavorful meal.

Make certain your wok is sufficiently hot before adding ingredients to get the perfect stir-fry texture.

Serve it over cooked jasmine rice, topped with a fried egg, for a satisfying meal that’s both comforting and delicious.

Frequently Asked Questions

Can I Make Pad Kra Pao Vegetarian?

Yes, you can! Replace meat with tofu or mushrooms. Use soy sauce instead of fish sauce for seasoning. Make certain the wok’s hot for stir-frying, and don’t forget fresh Thai basil for that authentic flavor.

What Can I Substitute for Thai Bird’s Eye Chilies?

You can substitute Thai bird’s eye chilies with serrano or jalapeño peppers. Adjust the quantity based on your spice tolerance. Chop finely to mimic their heat and flavor, ensuring the dish maintains its intended spicy profile.

Is It Possible to Use a Different Type of Rice?

You can substitute jasmine rice with basmati or long-grain white rice. Make certain you maintain a fluffy texture by rinsing the rice thoroughly before cooking and adjust water ratios to achieve the ideal consistency for your dish.

Can I Prepare Pad Kra Pao Without a Wok?

You can prepare it without a wok by using a large frying pan. Make sure it’s non-stick for best results. Maintain medium-high heat throughout cooking to achieve the right texture and flavor. Don’t overcrowd the pan.

How Spicy Is Pad Kra Pao Traditionally?

You’ll find that it’s traditionally quite spicy, as it typically includes 2-3 Thai bird’s eye chilies. However, you can adjust the heat by adding fewer or more chilies based on your personal preference.

Pad Kra Pao

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main

Cuisine Thai

Servings 2 servings

Equipment

• 1 Wok or large frying pan
• 1 Spatula
• 1 Knife
• 1 Cutting board
• 1 measuring cup
• 1 tablespoon

Ingredients

  

1x2x3x

• 200 grams ground pork or chicken
• 2 tablespoons vegetable oil
• 3 cloves garlic minced
• 2-3 Thai bird’s eye chilies minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 1/4 cup chicken broth or water
• 1 cup fresh Thai basil leaves
• 2 eggs
• cooked jasmine rice to serve

Instructions

 

• Heat the vegetable oil in a wok over medium-high heat.
• Add the minced garlic and chilies to the wok and stir-fry until fragrant.
• Add the ground pork or chicken to the wok and cook until it is browned and cooked through.
• Stir in the soy sauce, oyster sauce, fish sauce, and sugar, and mix well.
• Pour in the chicken broth or water and stir to combine.
• Add the fresh Thai basil leaves and stir-fry until the leaves are wilted.
• In a separate pan, fry the eggs to your preference.
• Serve the Pad Kra Pao over cooked jasmine rice, topped with a fried egg.

Notes

For the best flavor, use fresh Thai basil, as it provides a unique taste that is essential to this dish. Adjust the number of chilies based on your spice preference, and ensure the wok is hot before adding ingredients to achieve a good stir-fry texture.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.