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Pad Krapow (Thai Basil Stir-Fry)
Thailand's everyday classic — minced pork stir-fried with Thai holy basil, chilies, and oyster sauce, topped with a crispy fried egg.
10 mins
10 mins
2 people
Thai
Ground pork
300g
Thai holy basil (horapa)
Packed — regular basil is an inferior substitute
2 cups
Bird's eye chilies
Adjust to heat preference
6-8
Garlic
Minced
6 cloves
Oyster sauce
2 tbsp
Fish sauce
1 tbsp
Dark soy sauce
1 tsp
Sugar
1 tsp
Vegetable oil
3 tbsp
Eggs
2
Jasmine rice
to serve
🍽️ Thai holy basil (krapow)
→ Regular Italian basil + a few mint leaves
Holy basil has a peppery, clove-like flavor. Italian basil is sweeter but workable.
Heat wok until smoking. Fry garlic and chilies in oil 30 seconds until fragrant.
💡 Pro Tip: The wok must be smoking. This dish requires extreme heat — that's what cooks it in under 3 minutes.
Add pork, breaking up quickly. Cook on high heat 2-3 minutes.
💡 Pro Tip: Cook fast and hot. Medium heat steams the pork and produces grey, watery results.
Add oyster sauce, fish sauce, dark soy, sugar. Toss to coat.
💡 Pro Tip: Season while the wok is at maximum heat — the sauces caramelize immediately.
Throw in basil, toss quickly once or twice. Remove from heat immediately.
💡 Pro Tip: Basil goes in last and gets just 5-10 seconds. It wilts instantly in residual heat. Overcooked basil tastes of nothing.
Fry eggs separately in 2cm of very hot oil until edges are lacy and crispy, yolk still runny.
💡 Pro Tip: Deep-fried egg in laced crispy oil is the traditional Thai approach — totally different from a typical fried egg.
- ✓Extreme heat — wok must smoke
- ✓Thai holy basil if possible — completely different from Italian basil
- ✓Basil goes in last, 5-10 seconds only
- ✓Runny-yolk crispy-edge egg is standard
- →Over jasmine rice
- →With the crispy egg on top
- →With extra chilies and fish sauce on the side