Pad Kra Pao

Pad Kra Pao: The King of Thai Stir-Fries

Pad Kra Pao (ผัดกะเพรา), often translated as Holy Basil Stir-fry, is arguably the most ubiquitous and beloved one-dish meal in Thailand. Known for its intense, spicy heat and unmistakable fragrance, it is the ultimate expression of Thai street food simplicity and dynamism. For many, a trip to Thailand is incomplete without experiencing the potent and exhilarating rush of an authentic Pad Kra Pao.

The Simple, Fiery Formula

The genius of Pad Kra Pao lies in its minimal ingredients and rapid cooking time, typically cooked in a sizzling wok over extremely high heat. The name itself highlights the star ingredient: Holy Basil (Kra Pao), which has a peppery, slightly pungent flavor distinct from sweet basil (Horapha).The core elements of the dish are:

• Protein: Usually minced pork (Moo Sap) or chicken (Gai Sap), although seafood or beef are also common.
• Chili and Garlic: These are heavily pounded together (often right before cooking) and form the fiery heart of the dish.
• The Sauce: A simple mix of fish sauce, light soy sauce, and a touch of sugar.
• Holy Basil Leaves: Added at the very last second and quickly wilted, ensuring their aroma is fresh and volatile.

The result is a dish that is aggressively seasoned, intensely aromatic, and deliciously savory.

The Essential Topping: Kai Dao

Pad Kra Pao is almost universally served atop a bed of steamed white rice and is often crowned with a Kai Dao (ไข่ดาว) or fried egg. The egg is typically fried until the whites are crispy and bubbly around the edges, but the yolk remains runny. Breaking the rich, liquid yolk and mixing it with the fiery stir-fry and rice provides a creamy, cooling contrast that tempers the spice and rounds out the entire experience.As the ultimate go-to dish—quick to prepare, customizable (spiciness and protein), and deeply satisfying—Pad Kra Pao is truly the everyday king of Thai cuisine.