This Beef Pad Kra Pao recipe keeps things simple with just a handful of ingredients, but still brings all the spicy, aromatic depth you’d find in real street food. Easy, fast, and full of flavor. A weeknight win!
If you want more authentic Pad Kra Pao ideas, check out my Thai basil pork belly, Chicken Pad Krapao and Pork Pad Krapao.
They all use similar ingredients and techniques, with small differences depending on the protein and the chef. My versions are inspired by cooks from my village in Surin, plus a few twists of my own.
Jump to:
- What Is Pad Kra Pao?
- Why You’ll Love This Recipe
- Ingredients for Thai Beef Basil Stir Fry
- How to Make Pad Kra Pao
- How to Serve
- Helpful Kitchen Tips
- How to Make Thai Fried Eggs
- Tips!
- Types of Basil to Use in Pad Kra Pao
- A Note on Holy Basil
- Pad Kra Pao Sauce Breakdown
- How to Store Leftovers
- Other Thai Recipes You’ll Love
- Beef Pad Kra Pao
- More Thai Stir-Fry Recipes
- Hi there, I’m Suwanee!
What Is Pad Kra Pao?
Pad Kra Pao literally means “stir-fried with basil,” and it’s one of those everyday Thai dishes everyone grows up eating. Usually it’s made with minced pork, chicken, or beef, always topped with a crispy fried egg, and packed with spicy, garlicky flavor.
This beef Pad Kra Pao is my easy, fuss-free take. This recipe is perfect for when you need something quick without losing any flavor.
This easy beef Pad Kra Pao is one of my go-to meals for busy days. It's high in protein, quick to make, and perfect for meal prep. Plus, it freezes beautifully, so you can always have an authentic Thai dish ready in minutes.
Why You’ll Love This Recipe
- Fast and easy: Ready in 20 minutes or less start to finish.
- Authentic flavor: Made with holy basil, fish sauce, and oyster sauce for that true Thai taste.
- Adjustable heat: Add more or fewer chilies depending on how spicy you like it.
- Better than takeout: Restaurant-quality flavor with simple pantry ingredients.
Ingredients for Thai Beef Basil Stir Fry
- Beef. Use ground beef or thinly sliced steak like sirloin or top round. It soaks up the sauce beautifully and stays tender.
- Garlic. Fresh garlic cloves are key for that bold Thai flavor. Mince or crush them for the best aroma.
- Thai green chilies. These bring the heat and authentic flavor. Adjust the amount to match your spice tolerance.
- Fish sauce. Adds rich umami and that savory depth found in every true Thai stir fry. Soy sauce works as a vegetarian option.
- Oyster sauce. Adds a touch of sweetness and glossy finish to the sauce.
- Dark soy sauce. Deepens the color and adds a subtle caramel flavor to the beef.
- Sugar. A small amount helps balance the saltiness and spice.
- Holy basil. The star ingredient. It adds a peppery bite and a burst of fresh aroma.
- Vegetable oil. Helps everything sear quickly at high heat without burning.
- Jasmine rice. The perfect base for soaking up that spicy, garlicky sauce.
- Fried egg (optional). Crispy around the edges with a runny yolk, just like Thai street food style.
How to Make Pad Kra Pao
- Prep the ingredients. Roughly chop the garlic and chilies, tear the holy basil leaves, and measure everything out. This makes the cooking go much faster because the dish comes together in minutes.
- Stir-fry the aromatics. Heat oil in a wok or pan over medium-high heat. Add the garlic and chilies and stir-fry for about 30 seconds until fragrant.
- Cook the beef. Add ground beef and stir constantly until browned and nearly cooked through, about 2–3 minutes.
- Add the sauces. Stir in oyster sauce, fish sauce, dark soy sauce, sugar, and water. Cook for another minute until the sauce thickens slightly.
- Add the basil. Toss in the holy basil leaves, turn off the heat, and stir just until wilted.
- Serve hot. Spoon over jasmine rice and top with a crispy Thai fried egg.
How to Serve
Serve it over hot jasmine rice with a crispy fried egg on top. Add cucumber slices or pickled radish on the side to cool things down. A small dish of Prik Nam Pla adds that salty, savory, spicy kick. And for the full Pad Kra Pao experience, make Thai fried eggs too.
Helpful Kitchen Tips
- Use a hot wok to achieve that slightly smoky “wok hei” flavor.
- Pound garlic and chilies instead of mincing for an authentic texture.
- Adjust the sauce balance—more oyster sauce for richness, more lime or sugar for brightness.
- Prep everything first! Once you start cooking, this recipe moves fast.
How to Make Thai Fried Eggs
Heat about ½ inch of oil in a small pan over high heat. Crack in an egg and let it cook without touching it. The edges will puff up, get crispy, and turn golden while the yolk stays soft and runny. Lift it out, drain on a paper towel, and place it right on top of your Kra Pao.
Tips!
Keep the eggs on the runny side. When that yolk spills over your hot rice and Kra Pao, it mixes with the crispy edges and turns every bite into a creamy, salty flavor bomb. So good!
Types of Basil to Use in Pad Kra Pao
Holy basil (Kra Pao) is what gives this dish its true peppery, slightly spicy aroma. If you can find it, use it. If not, Thai sweet basil works too, though the flavor will be a little sweeter and less intense. Skip mint, cilantro, or green onions — they’ll take the dish in a completely different direction.
Look for holy basil at your local Asian market. It’s often labeled as “tulsi,” “hot basil,” or “holy basil.” The leaves are light green with slightly fuzzy stems.
Check the photos below for reference, and feel free to show them to the staff if you need help finding it.
A Note on Holy Basil
In Thailand, holy basil is everywhere, so no one ever has to think twice about it. But in an American kitchen, getting it can feel like a full-on scavenger hunt. So here’s what I use when the real thing isn’t available, listed in order of closest match:
• Thai basil — the best backup, slightly sweeter but still delicious
• Italian sweet basil — use about double since it’s milder
• Globe or cinnamon basil — harder to find but great in summer
Holy basil brings that peppery, clove-like kick that makes Pad Kra Pao taste like Pad Kra Pao. Thai basil leans sweeter with a light anise flavor, so the dish will still be amazing, just a bit softer in taste.
Read More about Different Types of Thai Basil here.
Pad Kra Pao Sauce Breakdown
The magic of Pad Kra Pao is all in the sauce. It’s a simple mix, but each part does something important. Fish sauce gives you that salty, savory punch. Oyster sauce brings a hint of sweetness and that glossy finish. Dark soy sauce adds deep color and a little richness.
Once you stir in a bit of sugar and brighten it up with lime juice or a splash of vinegar, everything comes together. Salty, sweet, tangy — it’s that perfect balance that makes Pad Kra Pao so addictive.
How to Store Leftovers
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet and add a few fresh basil leaves before serving to revive the flavor.
Other Thai Recipes You’ll Love
- Thai basil fried rice
- Spaghetti Pad Kee Mao
- Thai drunken noodles
- Mussels stir fry with basil
- How to Make Thai Chili Paste, Nam Prik Pao
Yes. Replace the fish and oyster sauces with soy sauce and mushroom sauce, and swap beef for tofu or mushrooms.
Traditional Pad Kra Pao is quite spicy, but you can easily control the heat by removing chili seeds or using fewer peppers.
Beef Pad Kra Pao
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
This Beef Pad Kra Pao recipe keeps things simple with just a handful of ingredients, but still brings all the spicy, aromatic depth you’d find in real street food. Easy, fast, and full of flavor. A weeknight win!
Ingredients
- 2 tablespoons chopped garlic (about 6 cloves)
- 4–12 Thai chilies (adjust to your spice level)
- 2 tablespoons vegetable oil
- 1 lb ground beef. Use more fatty beef for extra flavors if preferred.
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- ½ tablespoon sugar
- ¼ tablespoon water
- 1 cup holy basil leaves (substitute Thai basil if needed)
Instructions
-
- Prep the ingredients. Roughly chop the garlic and chilies, tear the holy basil leaves, and measure everything out. This makes the cooking go much faster because the dish comes together in minutes.
- Stir-fry the aromatics. Heat oil in a wok or pan over medium-high heat. Add the garlic and chilies and stir-fry for about 30 seconds until fragrant.
- Cook the beef. Add ground beef and stir constantly until browned and nearly cooked through, about 2–3 minutes.
- Add the sauces. Stir in oyster sauce, fish sauce, dark soy sauce, sugar, and water. Cook for another minute until the sauce thickens slightly.
- Add the basil. Toss in the holy basil leaves, turn off the heat, and stir just until wilted.
- Serve hot. Spoon over jasmine rice and top with a crispy Thai fried egg.
Notes
- Use a hot wok to achieve that slightly smoky “wok hei” flavor.
- Pound garlic and chilies instead of mincing for an authentic texture.
- Adjust the sauce balance. Use more oyster sauce for richness, more lime or sugar for brightness.
- Prep everything first! Once you start cooking, this recipe moves fast.
- Prep Time: 10
- Cook Time: 10
- Category: stir fry, easy
- Method: stir fry
- Cuisine: thai
More Thai Stir-Fry Recipes
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Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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