Authentic Thai Basil Recipe

In a small bowl combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and 2 tablespoons water or chicken broth. Stir until sugar dissolves. Taste — the mixture should be savory with a balance of salty and slightly sweet. Set aside.

Crack and grind pepper into the sauce mixture or add directly to pan when cooking (reserve a pinch to finish).

If using chicken, pork, or beef: slice thinly across the grain into bite-sized strips. Lightly toss with 1 teaspoon cornstarch (optional) and a pinch of salt — this helps brown the meat and keep it juicy. If using tofu, press and cube; no cornstarch needed but can dust lightly.

Trim and cut green beans into 1–2-inch pieces. Thinly slice onion. Peel and thinly slice or mince garlic. Thinly slice chilies; remove seeds if you want less heat.

Pick basil leaves from stems; you can leave some small stems but discard large woody stems. Rinse and dry basil thoroughly — excess water will steam when added and reduce flavor.

Heat and sear protein

Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon of oil and swirl. Add the sliced protein in a single layer (work in batches if necessary). Let sear without moving for 30–45 seconds to develop color, then stir-fry until mostly cooked through (about 2–3 minutes for thin chicken). Remove to a plate and set aside.

Aromatics and veg

Add remaining 1 tablespoon oil to the hot pan. Add garlic and chilies and stir-fry 20–30 seconds until fragrant (do not burn). Add sliced onion and green beans; stir-fry 1–2 minutes until beans are bright and beginning to blister but still have bite.

Combine

Return the protein to the pan. Give the prepared sauce a quick stir and pour it over the contents of the pan. Stir continuously for 1–2 minutes until sauce thickens slightly and coats the ingredients. If mixture is too dry, add up to 1–2 tablespoons water or broth to loosen.

Finish with basil

Turn off the heat. Add the basil leaves and toss quickly in the residual heat until wilted (about 20–30 seconds). Taste and adjust seasoning: add a little more fish sauce for salt, sugar for balance, or sliced chilies for heat. Sprinkle remaining ground pepper.

Spoon steamed jasmine rice into bowls or onto plates. Top with a generous portion of the Thai basil stir-fry. If desired, top each serving with a fried egg (sunny-side up) and break the yolk into the dish before eating.

Serve immediately while hot, with lime wedges or extra chilies on the side if desired.