Pad Kra Pao

Pad Kra Pao with Thai Basil

Easy Thai Basil Beef (Pad Krapao-Inspired, because the original version uses Holy Basil) 🌿

Serves: 3-4

Time: 25–30 minutes

What you'll need:

rice cooker for the perfect fluffy rice

wok

Ingredients:

For the base:

• 1 cup jasmine or basmati rice

• 2–3 eggs (for frying)

For the stir-fry:

• 1 lb (500 g) ground beef

• 1 red bell pepper, sliced

• A handful of green beans, chopped

• 1 small zucchini, diced (optional)

• 1 small red onion, sliced

• 2–3 garlic cloves, minced

• 1–2 Thai chilis, finely chopped (adjust to heat preference)

• 1 handful fresh Thai basil leaves + a squeeze of fresh lime juice

For the sauce:

• 1 tsp fish sauce

• 1 tbsp oyster sauce

• 1 tsp tamari (or soy sauce if you prefer)

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Instructions:

1. Cook the rice with salt according to package instructions. Set aside.

2. Brown the beef:

Heat a bit of neutral oil in a large pan over medium-high heat. Add ground beef and cook until browned and slightly crispy. Add salt and pepper. Remove from the pan and set aside.

3. Sauté the veggies:

In the same pan, add a bit more oil if needed. Toss in the red onion, garlic, and chili. Stir for 1–2 minutes until fragrant.

Add bell pepper, green beans, and zucchini. Stir-fry for 3–5 minutes until tender-crisp.

4. Combine & season:

Return the beef to the pan. Pour in fish sauce, oyster sauce, and tamari. Stir well to coat everything.

Turn off the heat, add the Thai basil, and stir until wilted.

5. Fry the eggs:

In a separate pan, fry eggs to your liking (crispy edges and runny yolks work great here).

6. Serve:

Scoop rice into bowls, top with the beef stir-fry and a fried egg.

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Optional: Add a lime wedge or cucumber slices on the side for freshness.