Today, let’s make Pad Kra Pao, Thai Holy Basil Beef Stir-Fry. Now, some of you might say, “Aaron, making Thai food at home sounds complicated. Are you sure we can make it in under 15 minutes? Don’t worry about it. If you follow my lead, you’ll meet one of the easiest and most delicious stir-fries that you’ve ever had. I guarantee it!
PAD KRA PAO (3-4 servings)
Ingredients:
- 7 cloves garlic
- 3 Thai chilies
- 1 shallot, roughly chopped
- 2 mild chilies (or bell pepper), for color
- 2 tbsp neutral-tasting oil, plus more if needed
- 16 oz (450g) ground beef (or ground pork, chicken, etc.)
- 1.5 cups holy basil leaves (or Italian basil, Thai basil)
- Black pepper, to taste
- 4 cups hot cooked rice, about 1 cup (210g) for each serving
- 4 fried eggs, to serve
Sauce:
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tsp black soy sauce (or dark soy sauce)
- 1 tbsp oyster sauce
- 1.5 tsp sugar
Condiment (optional):
- 2 tbsp fish sauce
- 1 tsp minced garlic
- 1 sliced Thai chili
- Small pinch of sugar
- 1/2 lime
Instructions:
PREP VEGETABLES
1. With a mortar and pestle, pound the garlic cloves. Add the Thai chilies and roughly chopped shallot. Get them into a rough paste. (If you don’t have a mortar and pestle, use a knife or food processor.)
2. Thinly slice some mild chilies.
MAKE SAUCE & CONDIMENT
1. In a small container, mix together the fish sauce, soy sauce, black soy sauce (or dark soy sauce), oyster sauce, and sugar.
2. In a small bowl, mix together the fish sauce, minced garlic, sliced chili, sugar, and the juice from half a lime.
MAKE PAD KRA PAO
1. In a wok (or pan), heat the oil (2 tbsp) over high heat. Once it’s heated, add the ground beef. Spread it out and leave it in the pan for 2 minutes or until the beef is nicely browned on the bottom.
2. Flip and stir-fry it for 3 minutes or until most of the liquid has evaporated.
3. Add your chili garlic paste and stir-fry it for 1 to 2 minutes over medium-high heat. Add more oil if needed.
4. Pour the sauce around the edges. Give it a good stir for 1 minute. Taste and add more salt or fish sauce if needed.
5. Turn the heat off. Add the basil leaves, mild chilies, and black pepper to taste. Give a final mix.
6. Divide the rice into serving plates. Add a generous amount of beef stir-fry. Top with fried eggs. Enjoy with the condiment on the side.
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YOU MAY ALSO LIKE:
- Pad Thai
- Pad See Ew (Thai Stir-Fried Noodles)
Ingredients
7 cloves garlic
3 Thai chilies
1 shallot, roughly chopped
2 mild chilies (or bell pepper), for color
2 tbsp neutral-tasting oil, plus more if needed
16 oz (450g) ground beef (or ground pork, chicken, etc.)
1.5 cups holy basil leaves (or Italian basil, Thai basil)
Black pepper, to taste
4 cups hot cooked rice, about 1 cup (210g) for each serving
4 fried eggs, to serve
- Sauce:
1 tbsp fish sauce
2 tbsp soy sauce
1 tsp black soy sauce (or dark soy sauce)
1 tbsp oyster sauce
1.5 tsp sugar
- Condiment (optional):
2 tbsp fish sauce
1 tsp minced garlic
1 sliced Thai chili
Small pinch of sugar
1/2 lime
Directions
- Prep Vegetables
- With a mortar and pestle, pound the garlic cloves. Add the Thai chilies and roughly chopped shallot. Get them into a rough paste. (If you don’t have a mortar and pestle, use a knife or food processor.)
- Thinly slice some mild chilies.
- Make Sauce and Condiment
- In a small container, mix together the fish sauce, soy sauce, black soy sauce (or dark soy sauce), oyster sauce, and sugar.
- In a small bowl, mix together the fish sauce, minced garlic, sliced chili, sugar, and the juice from half a lime.
- Make Pad Kra Pao
- In a wok (or pan), heat the oil (2 tbsp) over high heat. Once it’s heated, add the ground beef. Spread it out and leave it in the pan for 2 minutes or until the beef is nicely browned on the bottom.
- Flip and stir-fry it for 3 minutes or until most of the liquid has evaporated.
- Add your chili garlic paste and stir-fry it for 1 to 2 minutes over medium-high heat. Add more oil if needed.
- Pour the sauce around the edges. Give it a good stir for 1 minute. Taste and add more salt or fish sauce if needed.
- Turn the heat off. Add the basil leaves, mild chilies, and black pepper to taste. Give a final mix.
- Divide the rice into serving plates. Add a generous amount of beef stir-fry. Top with fried eggs. Enjoy with the condiment on the side.
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
1 Comment
Oh my goodness! We love this version. Can’t say enough good about it.