This Thai Holy Basil Stir Fry (Pad Kra Pao) is a quick, flavorful, and spicy dish featuring fragrant holy basil, juicy ground beef (or chicken), and crispy Thai-style fried eggs served over fluffy Jasmine rice. This dish comes together in under 30 minutes and is an absolute staple in Thai cuisine!

Ingredients

Serves: 3-4

For the Stir Fry:

• 1 cup Jasmine rice, cooked according to package directions
• 2-3 red Thai chilies
• 5 cloves garlic, peeled
• 1 red jalapeño, seeds removed & roughly chopped (or a milder red chili)
• 2 tablespoons vegetable oil
• 454g (1 lb) lean ground chicken (or any ground meat)
• 1 tablespoon + 1 teaspoon fish sauce
• 1 tablespoon + 1 teaspoon soy sauce
• 2 teaspoons sugar
• 2 long beans (or 10 green beans), cut into ½-inch pieces
• ½ red pepper, thinly sliced
• ½ small cooking onion, diced
• ½ teaspoon black pepper
• 30g holy basil leaves (or Italian basil)

For the Fried Thai-Style Eggs:

• 3 eggs
• Vegetable oil, for frying

How to Make Pad Kra Pao with Fried Thai-Style Eggs

Step 1: Make the Chili-Garlic Paste

• Using a mortar and pestle (or mini food processor), pound the Thai chilies into a smooth paste.
• Add the garlic and chopped red jalapeño, then pound until you have a rough paste.

Step 2: Cook the Stir Fry

• Heat 2 tablespoons of vegetable oil in a skillet over medium heat.
• Add the chili-garlic paste and cook for 45 seconds until fragrant and slightly golden.
• Add the ground chicken (or meat) and cook for 4 minutes, breaking it apart with a wooden spoon.
• Stir in fish sauce, soy sauce, and sugar, then continue cooking for 2 more minutes.
• Add the long beans, red pepper, onion, and black pepper. Cook for 3-4 more minutes until the chicken is fully cooked.
• Turn off the heat and stir in the holy basil until wilted. Cover to keep warm.

Step 3: Fry the Eggs

• Heat ¼ inch of vegetable oil in a non-stick pan until hot.
• Carefully crack the eggs into the oil (it may sputter, so stand back!).
• Fry until the edges are golden brown and crispy. Spoon some hot oil over the yolk to cook it slightly.

Step 4: Assemble & Serve

• Scoop Jasmine rice onto a plate.
• Top with stir-fried basil chicken.
• Place a crispy Thai-style egg on top.
• Serve with Prik Nam Pla (Thai chili fish sauce) for extra heat!

Tips & Variations

• Want it extra spicy? Add more Thai chilies or serve with chili flakes.
• No holy basil? Substitute with Italian basil, but the flavor will be slightly different.
• Prefer a milder dish? Use only red jalapeño and skip the Thai chilies.
• Make it vegetarian: Swap chicken for tofu or mushrooms and use soy sauce instead of fish sauce.

FAQ

What is holy basil?
Holy basil (Bai Kra Pao) has a spicy, peppery, and slightly anise-like flavor, commonly used in Thai cuisine.

Can I use regular basil instead?
Yes, but Thai holy basil gives the dish its authentic flavor. Italian basil works as a substitute but lacks the same depth.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat or in the microwave.

And that’s it for Pad Kra Pao with Thai-Style Fried Eggs! If you try it, tag me on Pinterest or Instagram—I’d love to see your dish! For more authentic Thai recipes, check out my latest posts here.

Thai Holy Basil Stir Fry with Beef (Pad Kra Pao) with Fried Thai-Style Eggs and Rice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Andrea Buckett

Ingredients

1 cup Jasmine rice, cooked according to package directions.

2-3 Red Thai chilies

5 cloves garlic, peeled

1 red jalapeno, seeds removed, rough chopped (or any milder red chili)

2 tablespoons vegetable oil

454g lean ground chicken (any ground meat will work)

1 tablespoon + 1 teaspoon fish sauce

1 tablespoon + 1 teaspoon soya sauce

2 teaspoons sugar

2 long beans cut into 1/2” pieces (or 10 green beans)

1/2 red pepper, thinly sliced

1/2 cooking onion, small dice

1/2 teaspoon black pepper

30g of holy basil leaves (or Italian basil)

For the eggs

3 eggs

Vegetable oil for frying the eggs

Instructions

1. Using a mortar and pestle (or a mini food processor), pound the Thai chilies into a smooth paste. Add the garlic and chopped jalapeno and pound until you have a rough paste.

2. Place a skillet over medium heat and add the oil. Add the chili and garlic mixture and cook for 45 seconds until the garlic is just starting to brown slightly. .

3. Add the chicken to the skillet and cook for about 4 minutes, using a wooden spoon to break it up and move it around. Add the fish sauce, soya sauce and sugar. Stir to combine and continue to cook for another 2 minutes. Stir in the long beans, red peppers,onion and black pepper. Cook for another 3-4 minutes until the chicken is fully cooked. Turn the heat off under the skillet.

4. Add all the basil and stir to combine so that the basil wilts.  Cover to keep warm while you cook the eggs.

5. Heat about ¼ -inch of oil in a non-stick pan until hot. Carefully crack the eggs into the oil (it might sputter and spit so stand back) and fry until brown and crispy around the edges. Spoon some of the hot oil over the yolk to cook it slightly to your desired doneness..

6. To serve. Place some Jasmine rice on a plate or shallow bowl, top with some of the chicken mixture and top with a fried egg. Season with Prik Nam Pla as desired.