Summary: Pad Kra Pao – quick stir-fried ground pork with garlic, chili, and Thai holy basil, seasoned with savory sauces, served with steamed jasmine rice and topped with a crispy fried egg. Preparation time 10 minutes, cooking time 10 minutes, serves 2.
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Category: Thai Cuisine, Main Dishes
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Quick overview
- Dish: Pad Kra Pao
- Category: Thai Cuisine, Main Dishes
- Cuisine: Thai
- Main ingredient: Ground pork, 1 lb (high quality, coarsely ground)
- Guide: 12 Most Popular Thai Dishes: Favorite Thai Cuisine Recipes
- Total time: 20 minutes (10 min prep + 10 min cooking)
- Difficulty: Easy
- Servings: 2 servings (Serving weight: 400 g)
- Key technique: High-heat stir-frying
- Preparation types: Wok cooking
- Dietary info & Allergens: Soy, fish sauce, eggs
- Suitable for: Quick weeknight dinners, authentic Asian food lovers
- Nutritional values (per 1 serving): 620 kcal, Protein: 42 g, Fat: 34 g, Carbs: 38 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Thai Singha Beer, Riesling, iced Thai milk tea
- In a nutshell: Spicy, aromatic, intensely savory ground pork stir-fry loaded with garlic, bird’s eye chilies, and peppery holy basil over fluffy jasmine rice with a crispy fried egg.
- Last updated: October 24, 2023
WAGUU says: “The secret to authentic Pad Kra Pao lies in pounding the garlic and chilies together in a granite mortar to release their essential oils, and using genuine Thai holy basil for that signature peppery kick.”
Key facts
| Prep time: | 10 minutes |
| Cooking time: | 10 minutes |
| Temperature: | High heat (450 °F wok surface) |
| Number of servings: | 2 |
In a nutshell
Pad Kra Pao is the ultimate Thai street food classic. Bursting with fiery chilies, pungent garlic, and fragrant holy basil, this lightning-fast stir-fry delivers an explosion of savory umami flavor balanced by a crispy-edged fried egg and steaming rice.
Ingredients
Base servings: 2 servings • Serving weight: 400 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Ground pork | 1 lb | Fresh, medium-coarse grind |
| Garlic cloves | 5 cloves | Freshly peeled |
| Thai bird’s eye chilies | 4 pcs | Fresh and vibrant red/green |
| Vegetable oil | 2 tbsp | High smoke point oil |
| Oyster sauce | 1 tbsp | Authentic thick oyster extract |
| Fish sauce | 1 tbsp | First-press fermented fish sauce |
| Soy sauce | 1 tsp | Light soy sauce |
| Dark soy sauce | 1 tsp | Sweet dark soy sauce |
| Granulated sugar | ½ tsp | Fine white sugar |
| Water | 2 tbsp | Filtered water |
| Thai holy basil leaves | 1 cup | Fresh holy basil (Kra Pao) |
| Eggs | 2 pcs | Fresh large eggs |
| Steamed jasmine rice | 2 cups | Cooked long-grain jasmine rice (not included in recipe) |
Why you’ll love this recipe
- Blazing Fast: Ready from pantry to plate in under 20 minutes, perfect for busy weeknights.
- Authentic Flavors: Combines fiery bird’s eye chilies and aromatic holy basil for genuine Thai street food taste.
- Textural Harmony: Juicy savory meat contrasts perfectly with a crispy, lacy fried egg and fluffy rice.
Success guaranteed: Follow the high-heat wok instructions and pound your aromatics in a mortar for restaurant-quality results every single time.
Recipe overview
Prep: 10 min | Cooking: 10 min | Difficulty: Easy | Servings: 2 | Type: Main Dish | Origin: Thailand
Detailed instructions
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Phase 1: Preparing Aromatics and Sauce – 5 min
Appliances: Granite mortar and pestle, small mixing bowl
1. Peel 5 cloves of fresh garlic and place them into the granite mortar along with 4 Thai bird’s eye chilies. Pound vigorously with the pestle until coarsely crushed into a fragrant paste, avoiding a completely smooth puree. In a separate small mixing bowl, whisk together 1 tbsp of oyster sauce, 1 tbsp of fish sauce, 1 tsp of light soy sauce, 1 tsp of dark soy sauce, ½ tsp of granulated sugar, and 2 tbsp of filtered water until the sugar fully dissolves.
CP: Garlic and chilies are coarsely bruised; sauce is smoothly blended.
Before moving to the next step:
Ensure your wok is completely dry and within arm’s reach of your stove before turning on the burner.
Phase 2: Frying the Crispy Eggs – 3 min
Appliances: Carbon steel wok or skillet, spatula
2. Heat 2 tbsp of vegetable oil in the wok over medium-high heat until shimmering hot. Crack 2 large eggs into the hot oil and fry undisturbed for about 2 to 3 minutes, spooning hot oil over the egg whites until the edges turn deeply golden and crispy while the yolks remain soft and runny. Carefully remove the fried eggs with a slotted spatula, transfer them to a plate lined with paper towels, and set aside in a warm spot.
CP: Egg whites are lacy and crispy at the edges; yolks are soft.
Before moving to the next step:
Keep the remaining oil in the wok and crank the heat up to high for rapid stir-frying.
Phase 3: Searing Aromatics and Meat – 3 min
Appliances: Carbon steel wok, spatula
3. Add the crushed garlic and chili paste into the remaining hot oil in the wok, stirring constantly for 15 to 20 seconds until intensely aromatic and just beginning to turn golden brown, taking care not to burn them. Immediately add 1 lb of fresh ground pork into the wok, breaking it apart vigorously with your spatula and stir-frying over high heat for about 2 minutes until the pork is no longer pink and begins to caramelize slightly against the hot metal surface.
CP: Pork is fully crumbled and browned with fragrant garlic notes.
Before moving to the next step:
Have your prepared sauce mixture ready to pour immediately into the wok.
Phase 4: Seasoning and Reducing – 2 min
Appliances: Carbon steel wok, spatula
4. Pour the prepared sauce mixture evenly over the browned ground pork in the wok. Toss and stir-fry vigorously over high heat for 1 to 2 minutes, allowing the sauce to bubble, reduce rapidly, and coat every piece of pork with a rich, glossy glaze while absorbing the savory seasonings.
CP: Sauce is fully absorbed and coats the meat evenly without pooling.
Before moving to the next step:
Turn off the heat source completely before adding the basil to prevent scorching.
Phase 5: Incorporating Holy Basil – 1 min
Appliances: Carbon steel wok, spatula
5. Turn off the heat under the wok immediately. Add 1 cup of fresh Thai holy basil leaves directly into the hot pork mixture. Toss quickly with the spatula for 30 to 45 seconds until the basil leaves wilt completely from the residual heat and release their distinct peppery aroma into the dish.
CP: Basil leaves are wilted and bright green, imparting an intense herbal scent.
Before moving to the next step:
Prepare two serving bowls with warm cooked jasmine rice.
Phase 6: Plating and Serving – 1 min
Appliances: Serving spoons, plates
6. Spoon the hot pork stir-fry generously over 2 cups of steamed jasmine rice on individual plates. Top each portion with one of the crispy fried eggs, allowing the runny yolk to cascade over the meat and rice when pierced.
CP: Finished dish is piping hot, neatly plated, and topped with the fried egg.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Granite mortar and pestle | 6-inch diameter | Food processor (pulse gently) | Over-processing into paste |
| Carbon steel wok | 14-inch | Cast iron skillet | Overcrowding causing steaming |
| Wok spatula | Standard metal turner | Wooden spatula | Scratching non-stick surfaces |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 2 servings |
|---|---|---|---|
| Energy | 155.0 kcal | 620.0 kcal | 1240.0 kcal |
| Fat | 8.5 g | 34.0 g | 68.0 g |
| of which saturates | 2.8 g | 11.2 g | 22.4 g |
| Carbohydrates | 9.5 g | 38.0 g | 76.0 g |
| of which sugars | 2.2 g | 8.8 g | 17.6 g |
| Protein | 10.5 g | 42.0 g | 84.0 g |
| Salt | 1.1 g | 4.4 g | 8.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use coarsely ground pork with about 20% fat content to ensure the meat stays juicy under high-heat stir-frying.
- Tip 2: Never substitute regular Italian sweet basil or Thai sweet basil for holy basil; authentic Kra Pao requires the distinct clove-like pepperiness of holy basil.
- Tip 3: Ensure your wok is preheated until smoking before adding oil to achieve the classic wok hei flavor profile.
- Tip 4: Fry the egg in abundant hot oil so the bottom crisps instantly while the steam cooks the top white to a tender set.
Scientific background
High-temperature wok cooking triggers the Maillard reaction between amino acids and reducing sugars in the meat proteins, creating complex savory flavor molecules. Pounding the garlic and bird’s eye chilies ruptures plant cell walls, releasing alliinase enzymes that synthesize pungent capsaicin and organosulfur compounds instantly.
Fine Dining – Professional techniques
- Plate composition: Mold the jasmine rice tightly in a small bowl and invert it in the center of a wide ceramic plate, placing the glistening stir-fry neatly beside it.
- Texture contrasts: Combine tender ground meat, crisp-edged fried egg whites, and delicate wilted basil leaves.
- Temperature contrast: Serve the pork piping hot alongside room-temperature garnishes and a warm runny egg yolk.
- Aromatic garnishes: Garnish with freshly sliced bird’s eye chilies in fish sauce (Prik Nam Pla) on the side.
Sensory radar
- Appearance: Deep golden brown pork glazed with rich savory sauce, crowned with a pristine white and yellow crispy fried egg.
- Aroma: Pungent garlic, fiery chili heat, and unmistakable herbal clove notes of holy basil.
- Taste: Intensely savory, salty, umami-rich, balanced with a hint of sweetness and lingering chili spice.
- Texture: Tender ground pork with crispy caramelized edges, complemented by the lacy crunch of fried egg white.
Pairing
- BEER: Chilled Thai Singha or Chang lager to cut through the intense chili spice.
- WINE: Off-dry German Riesling with residual sweetness to counterbalance the heat.
- NON-ALCOHOLIC: Traditional sweet Thai iced milk tea or fresh young coconut water.
Various preparation methods
- Chicken Kra Pao: Substitute minced chicken breast and thigh meat for the pork.
- Seafood Kra Pao: Use a mixture of fresh shrimp and squid instead of ground meat.
Allergens and dietary information
Contains: Soy, fish, eggs • Gluten: Contains soy sauce (gluten-free tamari can be substituted) • Not suitable for: Vegetarians, vegans, soy allergies
Suitable for
Quick weeknight dinners, authentic Asian food lovers, spicy food enthusiasts
Substitution guide
- Thai holy basil: Italian sweet basil mixed with a pinch of mint (though holy basil is strongly preferred)
FAQ
Can I use regular basil instead of holy basil?
While you can use regular sweet basil or Thai basil in a pinch, holy basil possesses a unique peppery, clove-like flavor that defines authentic Pad Kra Pao.
How can I make the dish less spicy?
Reduce the number of bird’s eye chilies or remove their seeds before pounding them in the mortar.
What kind of meat works best?
Coarsely ground pork belly or shoulder with around 20% fat provides the juiciest and most authentic results.
Why do we add the basil after turning off the heat?
Adding basil off the heat prevents the delicate leaves from turning black and losing their bright herbal fragrance.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Cook the pork and aromatics in two separate batches to maintain high heat in your wok without overcrowding • 20+ people: Prepare the meat mixture in a large commercial flat-top griddle and fry eggs in batches ahead of time.
Sides and serving
- Steamed jasmine rice – Fluffy long-grain rice to absorb the savory sauces (not included in the recipe)
- Prik Nam Pla – Fish sauce with sliced bird’s eye chilies for extra seasoning (not included in the recipe)
Serving: Serve piping hot in shallow bowls with rice underneath and the crispy egg on top.
Storage and reheating
Fridge: 2 days • Freezer: 1 month • Reheating: Reheat gently in a skillet over medium heat with a splash of water until steaming hot.
Author: WAGUU Petr & Team • Published: 24 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Overcrowding the wok – Adding too much meat at once drops the pan temperature, causing the pork to steam instead of searing and caramelizing.
- Using sweet basil instead of holy basil – Substituting Italian basil completely alters the signature spicy, peppery flavor profile of authentic Pad Kra Pao.
- Adding basil over high heat – Stir-frying basil too long turns the leaves black and bitter; it should be folded in after turning off the heat.
- Skipping the mortar – Using pre-minced garlic lacks the essential bruising action needed to release the pungent aromatic oils properly.