Pad Krapow: Thailand's Fiery Basil Stir-Fry — The MAHA Way

Pad Krapow is Thailand's ultimate comfort food — a bold, spicy, fragrant stir-fry that hits every note. Ground meat. Holy basil. Garlic. Chilies. A perfectly fried egg on top. It's fast, it's fierce, and it's been cooked in Thai homes for generations.

The only problem? Most recipes call for vegetable oil. We're fixing that. This MAHA version uses   coconut oil — stable at high heat, clean-burning, and free from the inflammatory seed oils hiding in most takeout versions of this dish.

Same bold flavor. Zero compromises. The way it was always meant to be made.


What Is Pad Krapow?

"Pad" means stir-fried. "Krapow" means holy basil — the fragrant, peppery herb that makes this dish unmistakably Thai. Together, they create one of the fastest, most satisfying meals in Asian cuisine. It's a street food staple in Bangkok and a weeknight go-to in Thai households worldwide.

Traditional Pad Krapow uses ground pork or chicken, cooked fast over high heat with garlic and bird's eye chilies, then finished with a savory sauce and a shower of fresh basil. Served over steamed jasmine rice with a crispy-edged fried egg, it's pure perfection. 


Pad Krapow: Thailand's Fiery Basil Stir-Fry — The MAHA Way


Ingredients (Serves 2)

For the Stir-Fry:

  • 1 lb ground pork or chicken (or ground beef)
  • 2 tablespoons   coconut oil (replaces vegetable oil)
  • 5–6 cloves garlic, minced
  • 2–3 red bird's eye chilies, finely chopped (adjust to taste)
  • 1 cup holy basil leaves (Thai basil works if unavailable)

For the Sauce:

  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon dark soy sauce (optional, for color)
  • 1 teaspoon coconut sugar or raw cane sugar

For Serving:

  • Steamed jasmine rice
  • 1 fried egg per serving (cooked in coconut oil or butter)

Instructions

Step 1 — Make the Sauce
In a small bowl, combine the oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar. Stir well and set aside.

Step 2 — Stir-Fry the Aromatics
Heat the coconut oil in a wok or large skillet over medium-high heat. Add the minced garlic and chopped chilies. Stir quickly for about 30 seconds until fragrant. Don't let the garlic burn.

Step 3 — Cook the Protein
Add the ground meat to the wok. Stir-fry over high heat until fully cooked and slightly browned, breaking it into small pieces. Pour the sauce over the meat and toss to coat evenly.

Step 4 — Add the Basil
Turn off the heat. Toss in the holy basil leaves and stir quickly — the residual heat will wilt them perfectly in about 20 seconds.

Step 5 — Fry the Egg
In a separate pan, melt a little coconut oil or butter over medium-high heat. Crack in an egg and fry until the edges are crispy and golden but the yolk is still runny. This is non-negotiable.

Step 6 — Plate and Serve
Spoon the stir-fry over steamed jasmine rice. Top with the fried egg. Serve immediately.

MAHA Tip: Why Coconut Oil?

Traditional Thai street cooks used lard or coconut oil — both stable at the high heat required for proper wok cooking. Modern recipes swapped in vegetable or canola oil, which oxidizes under high heat and produces inflammatory compounds. Coconut oil handles the heat beautifully and adds a subtle richness that actually complements Thai flavors. Your great-grandmother would approve.

Recipe Notes

  • Holy basil vs. Thai basil:  Holy basil has a peppery, slightly clove-like flavor. Thai basil is sweeter and more anise-forward. Both work — sweet basil does not.
  • Spice level:  Two chilies is medium. One is mild. Four is a Thai street food challenge.
  • The egg matters:  Fry it hot and fast for crispy edges and a runny yolk. This is the soul of the dish.
  • Want more heat?  Add a teaspoon of fermented Thai chili paste (nam prik pao) to the sauce.

About This Recipe

This recipe is inspired by Savor Asia: Culinary Treasures of Asia by Savannah Ryan — a collection of 35 must-try Asian dishes adapted for the home cook.   Grab your copy on Amazon    for more authentic Asian recipes you can make at home.


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