Thai Basil Beef (Pad Krapow)
Wok-fried ground beef with Thai holy basil, garlic, chilies, and oyster sauce, served over jasmine rice with a fried egg.
Details
Ingredients
- 1 lb ground beef
- 4 cloves garlic, minced
- 4 Thai bird's eye chilies, sliced (adjust to taste)
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 cups fresh Thai basil leaves
- 2 tbsp vegetable oil
- 4 fried eggs
- Steamed jasmine rice, for serving
Instructions
- 1
Heat oil in a wok over high heat until smoking.
- 2
Add garlic and chilies. Stir-fry 15 seconds until fragrant.
- 3
Add ground beef. Cook, breaking apart, for 4-5 minutes until well browned and slightly crispy.
- 4
Add oyster sauce, soy sauce, fish sauce, and sugar. Toss to coat evenly.
- 5
Remove from heat. Fold in Thai basil leaves — the residual heat will wilt them perfectly.
- 6
Serve over jasmine rice with a fried egg on top (with crispy edges and a runny yolk).
About This Recipe
The irresistible aroma of Pad Krapow, or Thai Basil Beef, is a hallmark of Thai street food, a fiery, fragrant stir-fry that commands attention. Its name, literally "stir-fried holy basil," hints at the star ingredient: the distinct, peppery, almost clove-like flavor of Thai holy basil (krapow), which sets it apart from other basil varieties. This dish embodies the quintessential Thai balance of salty, spicy, savory, and a whisper of sweetness, a symphony achieved through a potent combination of garlic, bird's eye chilies, oyster sauce, soy sauce, and fish sauce. The key technique lies in quick, high-heat wok frying, ensuring the ground beef cooks rapidly to a tender crispness while the basil wilts just enough to release its full perfume. Authenticity also demands a generous amount of chilies, though heat can be adjusted to personal preference. While ground beef is specified here, variations with ground chicken, pork, or even tofu are equally popular, sometimes incorporating green beans or bell peppers for added texture. Traditionally, Pad Krapow is served over fragrant jasmine rice, crowned with a perfectly fried egg (kai dao) whose runny yolk provides a luscious counterpoint to the dish's intense flavors, making each bite a delightful interplay of textures and tastes.
Tips & Tricks
- • Ensure your wok or pan is searing hot before adding oil and aromatics. This high heat is crucial for achieving the characteristic smoky flavor and quickly cooking the beef without stewing it, ensuring a tender, flavorful outcome.
- • If authentic Thai holy basil is unavailable, you can substitute with Thai sweet basil (horapha), though it will have a slightly milder, sweeter profile. For a different protein, ground chicken or pork are excellent, common alternatives.
- • Pad Krapow is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or a pan over medium heat, adding a splash of water to loosen if needed.
- • Always serve Pad Krapow immediately with freshly steamed jasmine rice and a perfectly fried egg (kai dao) with a crispy edge and runny yolk. The yolk's richness beautifully complements and cuts through the dish's spice.
Nutrition Facts
Per serving (approximate)