If there’s one dish that captures the fiery, comforting, and aromatic spirit of Thai street food, it’s pad kaprao. You’ll find it at roadside stalls across Thailand, sizzling in woks, ladled over steaming jasmine rice, and always topped with a golden, crispy-edged fried egg.
Traditionally, Pad Kaprao is made with holy basil (kaprao leaves), freshly pounded garlic and chilies, and usually minced pork or chicken. The pounding step is important because it helps release oils and aromas from the garlic and chilies, creating that punchy base flavor that clings to the meat.
How to Simplify the Recipe
Instead of pounding garlic and chili into a paste, you can chop everything together with the vegetables. Honestly, most of the time I have minced garlic in the freezer, and skipping the mortar and pestle means one less thing to wash. To go the traditional route, though, the flavors come out best when you crush the garlic and chili instead of mincing it.
Here in Singapore, I also use Thai basil in place of holy basil. Holy basil is the soul of the dish (and literally what the name is), but it’s notoriously hard to find in Singapore. Thai basil still adds a fragrant, slightly peppery kick that balances the sauce beautifully.
Finally, if you don’t have a wok, your next best option is a cast-iron skillet. Make sure to fry the eggs first (so they pick up a little smoky flavor from the pan) and then move right into stir-frying without dirtying another pan.
So while this isn’t the textbook version, it’s a streamlined version that’s just as delicious and comes together in under 30 minutes.
Pad Kaprao (Minced Meat and Basil Stir-Fry)
Ingredients
For the sauce
Instructions
-
Make the sauce
In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and water. Set aside.
-
Prepare the aromatics
Pound the garlic and chili using a mortal and pestle. If you don't have one, finely mince it or chop it in a food processor.
-
Fry the eggs
Heat oil in a wok or cast-iron skillet until shimmering. Crack in the eggs and fry until the edges are golden and crispy. Remove and set aside.
-
Cook the aromatics
In the same pan, add garlic and chili. Stir-fry for 30 seconds until fragrant.
-
Brown the meat
Add the minced pork or chicken. Stir-fry until the meat is fully cooked and starting to brown, then mix in the sauce.
-
Add vegetables
Toss in onion and long beans. Stir-fry for 1–2 minutes.
-
Finish with basil
Turn off the heat and stir in the basil leaves so they wilt gently from the residual heat.
-
Serve
Spoon the stir-fry over jasmine rice and top with the fried egg.
