Pad kra pao chicken basil stir fry with fried egg over rice
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Thai Stir-Fry · thai cuisine

Holy Basil Chicken Stir-Fry (Pad Kra Pao)

Screaming-hot pan, holy basil last, fish sauce until it smells right. Egg on rice optional but recommended.

From my kitchen notebook

Holy basil last, wok as hot as your stove allows. Fried egg on rice is optional but, in my house, mandatory.

By · Tested in a home kitchen · Updated 2026-08-10

⏱ 20 min 👤 2 servings 🔥 Mild ⭐ 4.9 / 5

Recipe card

Prep20 min
Cook40 min
Total60 min
Yield2 servings
Rating4.9 / 5
Calories320
CuisineThai
CourseThai Stir-Fry

Why this recipe works

Pad kra pao is what you cook when you are hungry and impatient in the best way. High heat, minced meat, garlic-chilli paste, a hit of sauces, and a mountain of holy basil that wilts into peppery perfume. Thai holy basil (kra pao) is sharper than Thai sweet basil — if you can only find Italian basil, the dish still tastes good, just different. The fried egg with crispy lace edges is not optional in my house.

Expert kitchen tips

Ingredients

Step-by-step method

  1. Holy Basil Chicken Stir-Fry (Pad Kra Pao) — step 1Pound or mince garlic and chillies into a rough paste.
  2. Holy Basil Chicken Stir-Fry (Pad Kra Pao) — step 2Heat a wok until smoking. Add oil, then garlic-chilli; stir seconds until fragrant.
  3. Holy Basil Chicken Stir-Fry (Pad Kra Pao) — step 3Add mince; stir-fry until cooked and a little browned. Add sauces and sugar; toss.
  4. Holy Basil Chicken Stir-Fry (Pad Kra Pao) — step 4Kill the heat, fold in holy basil until just wilted.
  5. Holy Basil Chicken Stir-Fry (Pad Kra Pao) — step 5Serve over rice with a crispy-edged fried egg.
💡 My tip from testing this at home: fry the egg in plenty of hot oil so the edges lace and crackle — that textural contrast is part of the dish.

Estimated nutrition

About 320 calories per serving (based on 2 servings). Values are estimates for home cooks and vary by brands, oil used, and portion size — not lab-analysed.

Serving ideas & leftovers

Serve hot, taste for seasoning at the table, and store leftovers in an airtight container once cool. Most of these dishes reheat gently on the stove with a splash of water, stock, or the dish’s own sauce so the texture stays kind.