Pad Kra-prao Recipe

Prepare aromatics and basil

Pick holy basil leaves from stems and discard thicker stems; rinse and spin dry. Peel and finely mince garlic. Finely chop bird's eye chilies (remove seeds if you want less heat). Thinly slice the shallot. Trim and cut green beans into 1/2-inch pieces if using. Keep lime wedges ready for serving.

Heat wok and bloom aromatics

Place a wok or large skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat. Reduce heat to medium-high if oil smokes. Add the minced garlic and chopped chilies and stir-fry 20–30 seconds until fragrant and just beginning to color, stirring constantly to avoid burning.

Cook shallot and optional beans

Add the sliced shallot and green beans (if using). Stir-fry 30–60 seconds until shallot softens and beans brighten. Push aromatics to the side of the wok to create space.

Brown the minced beef

Add the ground beef to the center of the wok and break it up with your spatula or spoon. Let it sit 10–15 seconds to develop color, then stir and continue to cook 2–3 minutes until mostly browned and no longer pink. Use the spatula to break the meat into fine pieces as it cooks.

Add sauces and finish

Return aromatics to mix evenly with the beef. Add oyster sauce, light soy sauce, dark soy sauce (if using), fish sauce, sugar, and ground white pepper. Stir well to combine. Pour in 2 tablespoons water or beef stock to loosen the mixture. Stir-fry another 1–2 minutes so the sauce coats the meat and slightly reduces. Taste and adjust seasoning: add up to 1/2 teaspoon more fish sauce for saltiness or a pinch more sugar to balance.

Stir in holy basil

Turn off the heat (or reduce to very low) and immediately add the holy basil leaves. Toss vigorously for 15–30 seconds until the basil wilts but is still bright and fragrant. The residual heat will release the basil aroma without overcooking it.

Spoon the Pad Kra-Prao over steamed jasmine rice. Top each portion with a fried sunny-side-up egg if desired. Serve with lime wedges on the side for a squeeze of brightness. Serve immediately.