Summary: Ground meat is stir-fried in a wok with garlic and chili, seasoned with fish sauce, oyster sauce, and sugar, and Thai basil is folded in at the end. Served with jasmine rice and a fried egg. Total time 40 minutes, base 6 servings.
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Category: Poultry · Thai Cuisine
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Quick overview
- Dish: Pad Kra Pao – stir-fried meat with Thai basil, chili, and garlic, served with rice and a fried egg
- Category: poultry, thai-cuisine
- Cuisine: Thai
- Main ingredient: Ground meat, 2 lb (chicken or pork) (quality specification)
- Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
- Total time: 40 minutes (20 min prep + 20 min cooking)
- Difficulty: Easy
- Servings: 6 (Serving weight: 12.8 oz)
- Key technique: High-heat stir-frying in a wok and adding basil off the heat
- Preparation types: Wok stir-frying, frying eggs
- Dietary info & allergens: fish (fish sauce), shellfish (oyster sauce), soy (soy sauce), eggs (eggs)
- Suitable for: Family dinner, dinner with friends, quick weekday lunch, or a festive multi-course table.
- Nutritional values (per 1 serving): 792, Protein: 38.0 g, Fat: 46.6 g, Carbohydrates: 55.1 g
- Storage: 3 days in the refrigerator, 1 month in the freezer
- Pairing: Thai lager, dry Riesling, iced tea with lemon
- In short: Ground meat is stir-fried in a wok with garlic and chile, seasoned with fish sauce, oyster sauce, and sugar, and Thai basil is folded in at the end. Total time 40 minutes, 6 servings.
WAGUU says: “Pad Kra Pao is done in five minutes. Anyone who cooks it for ten gets braised meat with black basil.”
Key facts
| Prep time: | 1.4 minutes |
| Cooking time: | 1.4 minutes |
| Temperature: | Wok 425–465 °F, oil for eggs 340 °F |
| Number of servings: | 6 |
At a glance
Pad Kra Pao is Thai street food: fast, spicy, and aromatic. The wok temperature and order decide everything – garlic with chili must bloom, the meat is stir-fried, not stewed, and basil is added only off the heat. Anyone who cooks basil gets black leaves without aroma. The fried egg is cooked in plenty of oil so it gets a crispy edge.
Ingredients
Base servings: 6 servings • Serving weight: 12.8 oz
| Ingredient | Amount | Quality |
|---|---|---|
| ground pork | 32 oz | coarsely ground, with some fat |
| Thai basil | 1.5 oz | fresh, leaves only |
| garlic | 6 cloves | finely chopped |
| red chili | 5 pieces | fresh, sliced thick |
| fish sauce | 2 tbsp | fermented |
| oyster sauce | 1.4 tbsp | thick, without additives |
| soy sauce | 1 tbsp | dark |
| palm sugar | 0.4 oz | finely ground |
| canola oil | 1/4 cups | neutral, for high heat |
| eggs | 6 pieces | fresh, room temperature |
| jasmine rice | 13 oz | long-grain, fragrant |
| cucumber | 1 pieces | firm, sliced diagonally |
| lime | 1 pieces | cut into wedges |
| fine sea salt | 0.5 tsp | only as needed |
Why you’ll love this recipe
- Done in ten minutes: The meat stir-fries for seven minutes, sauces and basil for two. The whole dish is on the table before the rice in the pot.
- Spicy chili and fresh basil: Chili blooms in the oil and basil adds an anise-like aroma. The dish is spicy but aromatic, not just hot.
- Exact ratios for 6 servings: Five ounces of meat per serving, six eggs, and sauces that hold the saltiness. The number of servings recalculates based on diners.
Success guaranteed: Thai basil contains essential oils that break down with heat – that’s why it’s added only to the finished dish, where it just needs to warm through. Ground meat is stir-fried over high heat so the water evaporates quickly and the meat sears instead of stewing. Fish sauce is added near the end so its aroma doesn’t evaporate. Eggs fried in hot oil get a crispy edge.
Recipe overview
Prep: 20 min min | Cooking: 20 min min | Difficulty: Easy | Servings: 6 | Type: Main dish | Origin: Thai
Detailed instructions
Total process: 6 % done
Phase 1: Cooking jasmine rice – 12 min
Appliances: pot with lid, strainer
1. Rinse the rice in cold water until the water runs clear, then let it drain. Pour it into a pot and add water at a ratio of one to one and a half.
2. Bring the water to a boil, reduce the heat to low, and cook covered until the water is absorbed. Then remove the pot from the heat and let the rice rest for ten minutes.
QC: The rice grains are fluffy, separate, and don’t stick to the bottom. Steam escapes only after the pot is removed from the heat.
Before you move to the next step:
Don’t lift the lid during cooking. Every peek releases steam that cooks the rice, and the grains inside stay hard.
Phase 2: Garlic and chili in the wok – 3 min
Appliances: wok, metal spatula
1. Heat the wok over the highest heat until a faint smoke starts to rise. Pour in the oil and let it heat until ripples appear on the surface.
2. Add the minced garlic and sliced chiles and stir-fry just until fragrant. This takes thirty seconds; longer and the garlic burns.
QC: The garlic is golden and fragrant, not brown. The chiles have changed color and the aroma is sharp.
Before you move to the next step:
Burnt garlic gives the whole dish a bitter taste. Pull the wok off the flame when the garlic starts to turn golden.
Phase 3: Stir-frying the meat – 7 min
Equipment: wok, spatula
1. Add the ground meat to the wok and spread it across the entire surface. Leave it for two minutes without stirring so a crust forms.
2. Then break up the meat with the spatula and stir-fry until it loses its pink color and the liquid evaporates. Keep the wok over the highest flame.
QC: The meat is browned on all sides, the liquid has evaporated, and there is no puddle at the bottom of the wok. The meat smells roasted.
Before you move to the next step:
Meat added to a cold wok releases liquid and steams. The wok must be ripping hot, or the meat boils in its own juices.
Phase 4: Sauces and basil – 2 min
Equipment: wok, spatula
1. Pour in the fish sauce, oyster sauce, and soy sauce, sprinkle in the sugar, and stir briefly so the meat is coated.
2. Pull the wok off the flame and fold in the Thai basil leaves. Let them warm through for twenty seconds from the residual heat.
QC: The meat is glossy and coated with sauce, the basil is bright green and fragrant. There is no liquid at the bottom.
Before you move to the next step:
Basil in a wok over the flame turns black and bitter. Always add it off the heat and just warm it through.
Phase 5: Fried egg – 5 min
Equipment: small skillet, spatula
1. Heat three tablespoons of oil in a small skillet to 340 °F. Crack an egg into the oil and fry until the edge turns golden and the white sets.
2. Remove the egg with a slotted spoon onto a paper towel. Repeat for each serving. The yolk must stay runny.
QC: The white is firm with a crispy edge, the yolk jiggles when you tilt the pan. The egg is not overcooked.
Before you move to the next step:
An egg dropped into cold oil spreads out and the white stays pale. The oil must be hot enough that the white sets immediately.
Phase 6: Plating – 3 min
Equipment: deep plates, bowls
1. Put a portion of jasmine rice on a warmed plate and mound the meat with basil next to it. Place the fried egg on top of the meat.
2. Place diagonal cucumber slices and a lime wedge alongside. Serve with a bowl of fish sauce, chiles, and a squeeze of lime.
QC: The yolk is runny and spills into the rice when pierced. The basil is green, the cucumber cold and crunchy.
Required equipment
| Tool | Ideal size | Alternative | Risk |
|---|---|---|---|
| wok | 12-inch diameter, thick bottom | large deep skillet | a thin wok burns the garlic before the meat browns |
| metal spatula | 4-inch blade | two wooden spoons | a plastic spatula bends at 430 °F |
| small skillet | 8-inch diameter | deeper saucepan | a large skillet spreads the oil and the egg won’t set properly |
| slotted spoon | 3-inch diameter | perforated spatula | without draining the oil, the egg is greasy |
Shopping list
Nutrition profile
Values per 1 serving (without sides). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 912 kJ / 218 kcal | 3314 kJ / 792 kcal | 19882 kJ / 4752 kcal |
| Fat | 12.8 g | 46.6 g | 279.6 g |
| of which saturated | 4.0 g | 14.4 g | 86.5 g |
| Carbohydrates | 15.2 g | 1.94 oz | 11.66 oz |
| of which sugars | 15.2 g | 1.94 oz | 11.66 oz |
| Protein | 0.37 oz | 1.34 oz | 8.04 oz |
| Salt | 0.03 oz | 0.11 oz | 0.63 oz |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Tested recipe with precise ratios and visual checkpoints.
- Tip 1: Tested recipe with precise ratios and visual checkpoints.
- Tip 2: The rice grains are loose, separate, and don’t stick to the bottom. Steam escapes only after you take the pot off the heat. Don’t lift the lid during cooking. Every peek releases steam that cooks the rice, and the grains stay hard inside.
- Tip 3: The garlic is golden and fragrant, not brown. The chiles have changed color and the aroma is sharp. Burnt garlic gives the whole dish a bitter taste. Pull the wok off the flame when the garlic starts to turn golden.
- Tip 4: Prep the ingredients into small bowls before you start. Thai cooking happens over high heat and there’s no time to portion ingredients while you cook.
Scientific background
Thai basil (bai horapa) has different essential oils than sweet basil – it contains estragole and eugenol, which smell of anise and clove. These compounds are released by heat but lost during boiling, which is why basil is folded into the finished dish. The high heat of the wok (430 °F) triggers the Maillard reaction on the meat, adding a roasted flavor.
Fine Dining – Professional techniques
- Plate composition: Put the rice in a small mold in the center of the plate, mound the meat next to it, and place the fried egg on the meat. The yolk must stay intact.
- Texture contrasts: The crispy edge of the egg white contrasts with the soft meat and loose rice. Fry the egg just before serving.
- Temperature contrast: The cold cucumber and lime wedge on the edge of the plate create a temperature contrast. Cold vegetables cleanse the palate.
- Aromatic garnishes: Finish with toasted sesame seeds and chopped cilantro. The tiny seeds cling to the meat and add a nutty layer.
Sensory radar
- Appearance: The meat is dark brown and glossy, with bright green basil leaves and red chili slices throughout. A fried egg with a runny yolk sits on top.
- Aroma: Seared meat with garlic, and after tossing, the anise-like scent of Thai basil.
- Taste: Salty and spicy with a mild sweetness, finishing with fresh basil and lime.
- Texture: The meat is coarse and juicy, the basil soft, the egg white crispy, and the yolk runny.
Pairings
- Thai lager: A lager with high carbonation cleanses the palate of oil and tames the chili heat. Serve it at 43°F.
- Dry Riesling: A Riesling with high acidity stands up to the chili. Avoid red wines; tannins amplify the heat.
- Iced tea with lemon: Strong unsweetened iced tea with lemon. The tea’s tannins calm the heat, and the lemon keeps the flavor fresh.
Variations
- Pad Kra Pao with chicken:: Replace the pork with ground chicken thigh, which is juicier than breast. The stir-fry time stays the same, but add a tablespoon of oil since chicken is leaner.
- Pad Kra Pao with shrimp:: Replace the ground meat with shrimp cut into rough chunks. Stir-fry them for only two minutes so they stay firm, and add the basil off the heat as usual.
Allergens and Dietary Information
Contains: fish (fish sauce), shellfish (oyster sauce), soy (soy sauce), egg (egg) • Gluten: no, the recipe is gluten-free (use a gluten-free oyster sauce) • Not suitable for: people with allergies to fish, shellfish, soy, and egg
Suitable for
Family dinner, dinner with friends, a quick weekday lunch, or a festive multi-course table.
FAQ
What meat to use?
Coarsely ground pork or chicken with some fat. A pound of ground chicken breast is too dry; add a tablespoon of oil.
Where to find Thai basil?
At Asian markets, sometimes in supermarkets. If unavailable, use sweet basil with a mint leaf—the flavor will differ, but the dish will still be fragrant.
Is the fried egg necessary?
It’s part of the classic. If you skip it, the dish stays spicy and has less creamy texture. You can also substitute scrambled egg.
How to make it milder?
Reduce the chili to two and add a tablespoon of coconut milk to the sauce. A fried egg with a runny yolk also tames the heat.
Why is the dish watery?
The wok wasn’t hot enough, or there was too much meat. Stir-fry in batches and let the meat’s moisture evaporate before adding the sauces.
Can I use dried basil?
Dried basil lacks the essential oils of fresh basil, and the flavor will be flat. Add it to the sauce, but it only partially replaces fresh basil.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Heat the wok or pan in batches and keep the finished dish warm in an oven at 175°F. Add the flavor components (fish sauce, lime, sugar) at the end, or the aroma will fade. • 10+ people: Prepare the base (paste, broth, or marinade) in double quantity and save half for the next day. Fill the wok at most two-thirds full, or the ingredients will steam instead of stir-fry.
Sides and Serving
Serving: Serve over jasmine rice, with a fried egg on top and cucumber slices on the side. Put a bowl of fish sauce and chili on the table.
Storage and Reheating
Refrigerator: 3 days • Freezer: 1 month • Reheating: Refrigerator: 3 days • Freezer: 1 month • Reheating: in a pan for two minutes; fry the egg fresh and add basil only to the finished dish
Satay Gai – Grilled marinated chicken skewers with peanut sauce and pickled vegetables
Author: WAGUU Petr & Team • Published: 8 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
Pad Thai – stir-fried rice noodles with egg, shrimp, tofu, tamarind, peanuts, and lime
Tom Yum Goong – spicy and sour soup with shrimp, lemongrass, galangal, and chili
Tom Kha Gai – coconut soup with chicken, galangal, lemongrass, and lime leaves
Green Curry (Gaeng Keow Wan) – green curry with coconut milk, chicken, and Thai basil
Red Curry (Gaeng Daeng) – red curry from red paste and coconut milk with beef
Red Curry (Gaeng Daeng) – red curry from red paste and coconut milk with beef
Som Tam – spicy green papaya salad with chili, lime, fish sauce, and peanuts
Khao Pad – Thai fried rice with egg, vegetables, and chicken
Khao Soi – northern Thai noodle soup with coconut curry, chicken, and crispy noodles
Satay Gai – grilled marinated chicken skewers with peanut sauce and pickled vegetables
Mango Sticky Rice (Khao Niao Mamuang) – sticky rice with coconut milk and ripe mango
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Most common mistakes
- Cooking jasmine rice – Don’t lift the lid while cooking. Every peek releases steam that cooks the rice, and the grains stay hard inside.
- Garlic and chili in the wok – Burnt garlic gives the whole dish a bitter taste. Pull the wok off the heat when the garlic starts to turn golden.
- Stir-frying the meat – Meat added to a cold wok releases water and steams. The wok must be hot, or the meat cooks in its own juices.
- Sauces and basil – Basil in a hot wok turns black and bitter. Always add it off the heat and just warm it through.