Thai Basil Beef (Pad Kra Pao) Over Rice
Street-stall pad kra pao in 20 minutes — screaming-hot wok, holy basil, fried egg on top.
Method · 9 steps
- 1
In a small bowl, whisk oyster sauce, fish sauce, soy sauce, dark soy, and brown sugar until sugar dissolves. Set aside.
- 2
Using a mortar and pestle (or the flat of a knife), smash garlic and chilies together into a rough paste — this releases oils a food processor can't.
- 3
Heat a wok or large skillet over HIGH heat until a drop of water evaporates on contact in 1 second. Add 2 tbsp oil and swirl.
- 4
Add the garlic-chili paste and shallot. Stir-fry 20 seconds until fragrant — do not let the garlic brown or it turns bitter.
- 5
Add ground beef. Break apart with a spatula but don't overwork. Cook 4 minutes until browned and no pink remains. The pan should be loud and smoky.
- 6
Pour the sauce around the edges of the wok (not onto the meat directly) so it sizzles on contact. Toss for 90 seconds until the sauce reduces and coats the meat in a glossy layer.
- 7
Kill the heat. Dump in the basil leaves and toss 5 seconds — residual heat wilts them without cooking. Basil goes in off heat.
- 8
In a second skillet, heat remaining 1 tbsp oil over medium-high until shimmering. Crack eggs in and fry 2-3 minutes — edges should bubble into crispy lacy edges, yolks runny. Season with a pinch of salt.
- 9
Plate: heap of jasmine rice, pile of basil beef next to it, crispy-edge fried egg on top. Serve with lime wedges.
Chef's notes
- →Basil goes in off heat. Cooked basil turns black and loses its perfume — it's a garnish, not an ingredient.
- →Thai holy basil (kaphrao) is anise-pepper; Thai sweet basil (horapa) is milder; Italian basil is last resort. All work, none are the same.
- →The fried egg with crispy lacy edges is the dish. High heat and enough oil — the egg should look like it swam in it.
Storage
Fridge 3 days (beef only). Fry fresh eggs for leftovers — reheat beef in a hot skillet, not the microwave.
