Pad Kra Pao Anything (Thai Holy Basil Stir-Fry)
ID: 74b2bf2d...
A highly versatile formula to make the perfect Thai Holy Basil Stir-Fry (Pad Kra Pao) using any raw or leftover cooked protein of your choice. It features a savory, slightly sweet sauce with a punchy garlic-chili paste and aromatic holy basil.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Whisk the oyster sauce, soy sauces, fish sauce, sugar, and water together to make the sauce. → Pound the chilies and garlic in a mortar and pestle into a rough paste. → Prep your protein and quickly sear it in a hot wok first if using raw meat. → Sauté the chili-garlic paste and onions in oil until fragrant and slightly golden. → Stir-fry the protein with the sauce on high heat, then turn off the heat and toss in the basil.
Cooking Steps
Brief Cooking Order
Whisk the oyster sauce, soy sauces, fish sauce, sugar, and water together to make the sauce. → Pound the chilies and garlic in a mortar and pestle into a rough paste. → Prep your protein and quickly sear it in a hot wok first if using raw meat. → Sauté the chili-garlic paste and onions in oil until fragrant and slightly golden. → Stir-fry the protein with the sauce on high heat, then turn off the heat and toss in the basil.
Introduction
A highly versatile formula to make the perfect Thai Holy Basil Stir-Fry (Pad Kra Pao) using any raw or leftover cooked protein of your choice. It features a savory, slightly sweet sauce with a punchy garlic-chili paste and aromatic holy basil.
Step 1
Make the stir-fry sauce by combining oyster sauce, soy sauce, fish sauce, Thai black soy sauce, sugar, and water in a small bowl. Whisk well until the sugar is fully dissolved.
Step 2
In a mortar and pestle, pound the spicy Thai bird's eye chilies into a fine paste. Add the chopped mild red chilies and garlic, then pound together into a rough paste.
Step 3
Cut your chosen protein (such as chicken or steak) into bite-sized pieces. If using raw protein like chicken, marinate it with a splash of fish sauce.
Step 4
If using raw protein, sear it first in a very hot wok or skillet with some oil until nicely browned, then remove it from the wok and set aside. (Skip this step if using precooked leftovers).
Step 5
Add oil to the wok over medium heat. Sauté the pounded garlic-chili paste until fragrant and the garlic bits start to turn golden.
Ingredients List
Important Notes
To adjust the heat without losing the iconic red color and pepper flavor, balance the ratio of hot bird's eye chilies and mild spur chilies/red bell peppers.
Pre-dissolving the sugar in water prevents it from sticking to the bowl and ensures even distribution during cooking.
If using leftover cooked meat like steak, avoid overcooking it in the stir-fry step; just toss it long enough to heat it through (about 30 seconds).
Holy basil has a milder aroma than Thai basil, so treat it more like a vegetable and use a generous amount to get the full herbal flavor.
Always turn off the heat before adding the basil leaves so they wilt gently without losing their aromatic oils.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...