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
Scale
- 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: Easy, stir fry
- Method: Stir fry
- Cuisine: Thai