Pad Kaprao (Minced Meat and Basil Stir-Fry)

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. But like with most recipes, I made a few tweaks to suit my own kitchen and save myself some time.

How I Simplified the Recipe

Instead of pounding garlic and chili into a paste, I chopped everything together with the vegetables. Honestly, I already had minced garlic in the freezer, and skipping the mortar and pestle meant one less thing to wash.

I also used Thai basil in place of holy basil. Holy basil is the soul of the dish, but it’s notoriously hard to find in Singapore. Thai basil still adds a fragrant, slightly peppery kick that balances the sauce beautifully.

Finally, instead of using a wok, I reached for my cast-iron skillet. It let me 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)

Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Difficulty: Beginner

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Recipe Keys: L Low Effort R Rice Dishes

Ingredients

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• 300 g minced pork or chicken
• 4 cloves garlic, minced
• 2 bird's eye chilies, chopped (adjust to spice preference)
• 1 small onion, diced
• 1 cup long beans, chopped
• 1 handful Thai basil leaves (or holy basil if available)
• 2 fried eggs (for serving)
• Cooked jasmine rice

For the sauce

• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• ¹⁄₂ tbsp sugar
• 2 tbsp water

Instructions

1. Make the sauce

   In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and water. Set aside.

1. Fry the eggs

   Heat oil in a cast-iron skillet until shimmering. Crack in the eggs and fry until the edges are golden and crispy. Remove and set aside.

1. Cook the aromatics

   In the same pan, add garlic and chili. Stir-fry for 30 seconds until fragrant.

1. 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.

1. Add vegetables

   Toss in onion and long beans. Stir-fry for 1–2 minutes.

1. Finish with basil

   Turn off the heat and stir in the basil leaves so they wilt gently from the residual heat.

1. Serve

   Spoon the stir-fry over jasmine rice and top with the fried egg.

Keywords: pad kaprao recipe, pad kra pao, thai basil stir fry, minced pork basil stir fry, easy thai recipes, pad kaprow, holy basil stir fry

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