This hugely popular Thai dish goes by many names: Pad Gra Prow, Pad Ga Pao, and more.
“Pad Gra Prow” is phonetically the closest spelling, but it seems to be the least common one, since many Thai speakers would misread it at first glance !
Whatever you call it, all of these names refer to the same delicious, rustic, gently spicy stir-fry, fragrant with holy basil. For the most traditional presentation, serve it over rice and top it with a fried egg. It’s a must!
A Thai “fast food” dish
In Thailand, this dish is the equivalent of a sandwich or a burger.
It’s quick, easy, and everywhere—something many people grab for lunch.
You’ll find Thai holy basil beef stir-fry everywhere, from humble roadside stalls to food courts, and as mentioned earlier, countless people eat it for lunch.
Sometimes vendors cook it fresh to order; other times, it sits ready-made in a large buffet-style tray, to be spooned over steaming jasmine rice.
How do you fry an egg Thai-style?
You can serve this dish simply with rice, but the most popular way is with a fried egg on top.
This classic combination is called “kao pad gra prow gai kai dao,” which simply means rice with holy basil beef stir-fry and a fried egg.
A Thai-style fried egg is cooked in LOTS of oil, because the hallmark of this method is golden, bubbly edges on the egg whites.
The rich, slightly runny yolk mellows the bold, spicy flavor of the stir-fry, which is exactly why this pairing is so beloved.
The Key Ingredients in Thai Basil Beef Stir-Fry
Beef: You have two options: use ground beef or slice steak thinly. Personally, I prefer ground beef with Thai basil – in Thailand, it’s called ‘pad ga prao nua sap’. ‘Nua’ means beef, and ‘sap’ means minced. Ground beef really soaks up all the flavors. If you go with sliced steak, you’ll get juicy, spicy strips of beef.
Holy basil: Holy basil has a peppery flavor that sets it apart from sweet basil. When added to the stir-fry, it gives the whole dish a subtly spicy note with a hint of clove.
Chilies: For a spicy Thai basil beef, use Thai bird’s eye chilies or Jinda chilies. If you prefer less heat, choose a milder chili or remove the seeds. For example, you can use a mild chili pepper.
Dried chilies: I like to add a few dried chilies for extra heat and a light smoky note. This is completely optional.
Garlic: Fresh garlic is a key ingredient in Thai stir-fries. We’ll crush it with the chilies to create a flavorful base for the dish.
Dark soy sauce: It gives the beef a darker color and a richer flavor, with a deep, slightly sweet note that works perfectly here. Just be careful not to use too much, or the dish may become overly sweet. In authentic Thai cuisine, balance is everything.
Oyster sauce: Oyster sauce is a key ingredient in many Thai stir-fries, adding a distinctive umami depth that enhances everything in the pan.
Fish sauce: Salty and packed with umami, fish sauce is essential if you want your Thai basil beef to taste like it came straight from a street-food stall.
White pepper: Adds warmth and a gentle kick to the dish.
White sugar: A pinch of sugar balances all the flavors, softening the spicy and salty notes so everything comes together perfectly.
Ingredients
- 250 g ground beef
- 3 tablespoons neutral oil
- 1 handful Thai holy basil regular basil can be substituted in a pinch, but the flavor will be different
Chili Paste
- 3 fresh chilies adjust to taste
- 3 dried chilies optional; adjust to taste
- 3 cloves garlic
Seasonings
- 0.25 teaspoon white pepper
- 0.25 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 0.5 tablespoon white sugar
For Serving
- 2 eggs
- cooked rice
Instructions
- If you like, hand-chop the beef with a knife to your preferred texture.250 g ground beef
- Using a mortar and pestle, pound the chilies and garlic into a coarse paste.3 fresh chilies, 3 dried chilies, 3 cloves garlic
- Heat the oil in a wok over medium-high heat. Add the chili-garlic paste and cook until fragrant and lightly golden, about 20 seconds.3 tablespoons neutral oil
- Add the ground beef and cook until just done, being careful not to overcook it.
- Add the sauces and seasonings, then toss well to coat the beef evenly.0.25 teaspoon white pepper, 0.25 teaspoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 0.5 tablespoon white sugar
- Turn off the heat and stir in the holy basil.1 handful Thai holy basil
- Set aside. Add a little more oil to the wok over high heat and fry the eggs sunny-side up.2 eggs
- Serve immediately with rice and one fried egg per plate.cooked rice
Notes
Nutrition
This recipe was contributed by Praew from the English-language blog Hungry In Thailand. Stay tuned—she specializes in “Authentic and Easy Thai Recipes” and will be sharing more traditional Thai recipes soon.
