Pad Kra Pao (Holy Basil Stir Fry)
Pad Kra Pao (Holy Basil Stir Fry)
Ingredients
For the Stir Fry
- 2 tablespoons vegetable oil
- 2 shallots, chopped
- 4 cloves garlic, minced
- 2 red chilies, chopped (adjust to taste)
- 1 pound lean ground beef, (or ground chicken/pork)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1 1/2 cups fresh holy basil leaves, packed
For Serving
- 4 cups cooked jasmine rice
- 4 large eggs, fried
Instructions
- 1
Heat a large wok or a large skillet over high heat until very hot. Add the vegetable oil and swirl to coat the pan.
⏱️ 1 min
- 2
Add the chopped shallots, minced garlic, and chopped red chilies to the hot wok. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Add the lean ground beef to the wok. Break up the meat with a spatula and cook, stirring frequently, until it is almost cooked through and no longer pink, about 5-7 minutes.
⏱️ 7 min
- 4
Pour in the soy sauce, dark soy sauce, oyster sauce, and fish sauce. Sprinkle in the granulated sugar. Stir well to combine all the sauces and sugar with the meat.
⏱️ 2 min
- 5
Continue to cook for another 1-2 minutes, allowing the sauce to slightly thicken and coat the meat.
⏱️ 2 min
- 6
Remove the wok from the heat. Add the fresh holy basil leaves and stir them into the meat mixture until they are just wilted, about 30 seconds to 1 minute.
⏱️ 1 min
- 7
Serve the Pad Kra Pao immediately over individual bowls of cooked jasmine rice. Top each serving with a freshly fried egg.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pad Kra Pao (Holy Basil Stir Fry)
For the Stir Fry
- 2 tablespoons vegetable oil
- 2 shallots, chopped
- 4 cloves garlic, minced
- 2 red chilies, chopped (adjust to taste)
- 1 pound lean ground beef, (or ground chicken/pork)
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1 1/2 cups fresh holy basil leaves, packed
For Serving
- 4 cups cooked jasmine rice
- 4 large eggs, fried
Instructions
- 1
Heat a large wok or a large skillet over high heat until very hot. Add the vegetable oil and swirl to coat the pan.
⏱️ 1 min - 2
Add the chopped shallots, minced garlic, and chopped red chilies to the hot wok. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min - 3
Add the lean ground beef to the wok. Break up the meat with a spatula and cook, stirring frequently, until it is almost cooked through and no longer pink, about 5-7 minutes.
⏱️ 7 min - 4
Pour in the soy sauce, dark soy sauce, oyster sauce, and fish sauce. Sprinkle in the granulated sugar. Stir well to combine all the sauces and sugar with the meat.
⏱️ 2 min - 5
Continue to cook for another 1-2 minutes, allowing the sauce to slightly thicken and coat the meat.
⏱️ 2 min - 6
Remove the wok from the heat. Add the fresh holy basil leaves and stir them into the meat mixture until they are just wilted, about 30 seconds to 1 minute.
⏱️ 1 min - 7
Serve the Pad Kra Pao immediately over individual bowls of cooked jasmine rice. Top each serving with a freshly fried egg.
⏱️ 5 min