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Heat a large wok or a large skillet over high heat until very hot. Add the vegetable oil and swirl to coat the pan.

Add the chopped shallots, minced garlic, and chopped red chilies to the hot wok. Stir-fry for 1-2 minutes until fragrant.

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.

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.

Continue to cook for another 1-2 minutes, allowing the sauce to slightly thicken and coat the meat.

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.

Serve the Pad Kra Pao immediately over individual bowls of cooked jasmine rice. Top each serving with a freshly fried egg.


Heat a large wok or a large skillet over high heat until very hot. Add the vegetable oil and swirl to coat the pan.

Add the chopped shallots, minced garlic, and chopped red chilies to the hot wok. Stir-fry for 1-2 minutes until fragrant.

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.

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.

Continue to cook for another 1-2 minutes, allowing the sauce to slightly thicken and coat the meat.

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.

Serve the Pad Kra Pao immediately over individual bowls of cooked jasmine rice. Top each serving with a freshly fried egg.
