Pad Kra Pao Recipe (Thai Basil Beef)

Thai Basil Beef is an easy, speedy one-skillet stir fry made in less than 30 minutes!

This Thai Basil Beef (Pad Krapow) is a wonderfully quick and easy stir fry exploding with complex umami flavor, perfect for busy nights or any night!  It’s made with juicy ground beef, stir fried with bell peppers, garlic, sweet onions and loads of Thai basil enveloped in a garlicky, savory, salty, sour, spicy stir fry sauce.  This Pad Krapow is easy to customize with your favorite veggies and you can make it as mild or as numbingly hot as you like.  Serve this versatile, deeply satisfying Thai Basil Beef recipe with some hot steamed rice and skip the takeout forever.  If you’re feeling extra fancy, add some Chicken Satay and Tom Kha Gai for a complete Asian feast!

It’s no secret that Thai food is my favorite cuisine to eat and to make! If you’re a fan of Thai food, you’ll love my Thai Basil Chicken, Panang Curry,  Pad See Ew, Pad Thai, Tom Yum Soup, and Thai Noodle Soup.

PIN THIS RECIPE TO SAVE FOR LATER

How to make pad krapow video

 

What is Pad Krapow?

If you haven’t had the pleasure of enjoying Thai Basil Beef, let me introduce you! Pad Krapow (also Phat Kaphrao) is one the most popular and easiest street foods to make in Thailand. The dish is characterized by tender meat (beef, pork, chicken or tofu) stir fried with Thai holy basil, garlic, Birdseye chilies and often onions in a savory sauce made of soy sauce, fish sauce, oyster sauce, and cane sugar served over rice, often with a fried egg.

When made with beef, Pad Krapow is called Pad Gra Prow and when made with chicken, it’s called Pad Krapow Gai (Gai meaning chicken).

Like all recipe that have been around for hundreds or years, Phat Kaphrao has evolved over time with the addition of local vegetables such as asparagus, baby corns, carrots, cowpeas, banana peppers, mushrooms, bamboo shoots and coconut shoots. However, classic Pad Krapow without any additional vegetables is considered the most desirable, as adding vegetables is seen a filler in efforts to reduce vendor costs. 

So, today, I’m bringing you the most desirable Pad Gra Prow, with onions and garlic and a red bell pepper thrown in for sweetness. 

Pad Krapow ingredients

This Thai Basil Beef recipe is made with easy-to-find ingredients (and pantry friendly if you do much Asian cooking) so you can make it any night of the week!  The ingredient list might look lengthy but each element plays a crucial role – and the sauce ingredients are just a quick whisk away.  

The soy and oyster sauce sauce add the savory depth, fish sauce adds the umami richness, lime and sugar add the sweet tart notes, chilies bring the heat and the Thai basil adds the fragrant, anise forward finish.  Here’s what you need:

FOR THE STIR FRY

• Thai basil:  As detailed, you may use Thai basil or regular basil, but go for Thai when you can!
• Beef:  Use 85/15 percent lean ground beef so your dish is juicy without being greasy.
• Oil:  Use neutral oil with a high smoking point such as vegetable oil or canola oil.
• Bell peppers:  Red or orange because they are sweeter than green.
• Sweet onion:  Onions are a highlight in this dish, so please use the correct kind.  You want half of a sweet onion because it is not as pungent as other onion varieties.  It boasts a mild onion flavor with a touch of sweetness and tastes amazing even when slightly crunchy, like in this recipe.  Make sure to slice the onions thinly, about 1/8-inch so they soften up enough.
• Garlic: Use more or less depending on your garlic love. You may substitute 1 ½ teaspoons garlic powder in a bind added directly to the sauce.
• Serrano chili peppers or jalapenos: Serrano peppers are 5x spicier than jalapenos, so use them only if you love heat.  I used 1 serrano chili pepper and my Pad Gra Prow was pretty spicy, but not blow-your-head-off-inedible spicy.   

FOR THE stir fry SAUCE

• Soy sauce: Grounds the sauce and adds the salty, savory undertone. Please use low sodium soy sauce so your sauce isn’t too salty.
• Oyster sauce:  Is the base of almost ever stir fry sauce and adds that extra punch of flavor that cannot be replicated with other ingredients/sauces.  Oyster sauce is a thick, brown sauce with a balance between sweet and salty with an earthy undertone, due to the oyster extracts.  You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars.  Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman.  You truly can taste the difference and will be sorely disappointed with less quality brands.

What if I’m allergic to shellfish? Or vegetarian?  If you’re allergic to shellfish/vegetarian, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce and fish sauce.

• Fish sauce: This will not make your Pad Gra Prow taste fishy!  Fish sauce is used in all Thai cooking for fabulous umami flavor.  It’s like the umami of soy on steroids.
• Lime: You may use fresh or bottled lime juice. Fresh is always best. I will freeze lime juice in cubes so I always have some on hand.
• Brown sugar: Adds sweetness to balance the soy, fish sauce and lime juice.  You will want less (2 tablespoons) if you are making it more mild and (2 ½ tablespoons) if you are making it spicier.
• Asian chili sauce:  Adds heat to the sauce and rounds out the flavors so you aren’t just hit with heat when biting into a chili. You can also omit the chilies and use all chili sauce if you prefer.
• Toasted sesame oil:  A “secret ingredient” that adds an irresistible, subtle nutty flavor.
• Cornstarch:  Helps thicken the sauce to glossy perfection instead of remaining sad and watery.
• Ground coriander: Adds a toasty, lemony citrus flavor. If you don’t keep it stocked, you can skip it.
• Ginger: Adds a warm spicy, almost pepper taste.

HOW TO MAKE THAI BASIL BEEF RECIPE

You are going to LOVE how easy this Pad Gra Prow is to make! Here’s how: (full recipe with measurements in the recipe card at the bottom of the post):

1. Whisk sauce together.  In a medium bowl, whisk the Sauce ingredients together: soy sauce, fish sauce, oyster sauce, lime juice, brown sugar, Asian chili paste, sesame oil, spices and cornstarch; set aside.

2. Brown beef.  Add ground beef to sizzling oil in a large cast iron skillet or wok. Break up the beef a bit then flatten against the pan and cook for undisturbed for about 45 seconds.  This will develop a crust on the beef, making it more flavorful and juicy.  Turn the beef over, press it flat against the pan and cook for another 30 seconds, then break up the meat into small pieces. 

3. Stir fry the vegetables.  Add the onions, bell pepper, chilies and garlic and stir fry for a couple minutes. The beef and the vegetables will not be cooked through so they can finish cooking in the sauce.

HOW DO I CHOP VEGETABLES FOR pad krapow?

Whether you’re only adding bell peppers to your pad krapow or adding other vegetables, it is important to chop them the right size – you don’t want some veggies to be crunchy and some to be mushy!  There are some vegetables that take longer to cook such as broccoli and carrots and some take less time to cook such as zucchini and bell peppers.

In order to cook all of the veggies at the same time, the longer cooking vegetables need to be chopped smaller/thinner, and the shorter cooking vegetables larger.  For example, slice zucchini thick and THINLY slice the carrots, and so they cook in the same amount of time.  Now you’ll have perfectly crisp-tender veggies for you Pad Gra Prow without crunchy or mushy ones mixed in! 

4. Add the sauce.  Stir in the sauce and cook for another couple minutes, stirring often so everything gets evenly coated.

5. Add the basil.  Add the basil and cook until the beef is thoroughly cooked and onions are slightly tender or to your liking.

How to Prep pad krapow Ahead of Time

This Pad Gra Prow comes together in less than 30 minutes but most of that time is prep.  If you want dinner to come together in minutes, then you can prep the sauce and veggies ahead of time. Here’s how:

• Make sauce:  Whisk the ingredients together up to 24 hours in advance and store, covered, in the refrigerator.   Whisk the sauce to recombine before adding to the skillet.
• Chop veggies:  Slice the onions and bell peppers and mince the garlic 24 hours in advance and store in separate air tight containers in the refrigerator.
• Cook!  Within the next 48 hours, proceed with the recipe and dinner can be on the table in 10 minutes!

Pad Kra Pow Recipe tips and tricks

This Pad Krapow recipe is quick and easy to make, but here are a few tips and tricks to make it a sizzling success every time:

• Use a large cast iron skillet or wok:  There is a lot going on in this skillet with the beef, onions and bell peppers so you need a large skillet that evenly retains and distributes heat, continuously evaporating any moisture to achieve the signature stir-fried texture.  The best pan for this is cast iron. If you don’t use a large skillet, your veggies will steam instead of stir fry.  
• If you don’t have a large skillet: Cook the beef first, remove it from the pan and then stir fry the veggies, then combine with the sauce.  
• Make sure your pan is very hot: Get the oil hot and sizzling before adding the ground beef so it develops a brown crust before flipping.  You also need a hot skillet so any water released by the veggies evaporates almost instantly. This ensures the stir fry is extra flavorful with the most palate pleasing texture.   
• Use a sweet onion: As discussed, sweet onions taste the best when still slightly crunchy like in this recipe.  Their sweetness also helps to balance the tangy, umami forward sauce.
• Fully dissolve the cornstarch: Make sure the cornstarch is completely dissolved in the sauce because once the mixture is added to the hot skillet any lumps are here to stay.
• Prep everything before you start cooking: This Pad Gra Prow comes together in MINUTES once you start cooking so make sure your garlic is minced, the onions and bell peppers are sliced and the sauce is whisked together before oil ever touches your pan.  
• Customize heat. Start with less jalapenos/serrano peppers and add chili sauce to taste.  This will allow everyone to customize their own plates.

HOW DO I ADJUST TO TASTE?

The most important part of making Pad Krapow is tasting and adjusting to suite your personal tastes because no two palates are the same. This recipe is so quick and easy that the adjusting comes at the end.  Here’s how to make it YOUR perfect Pad Gra Prow:

• Spice it up with additional Asian chili paste
• Add salt/more umami with additional fish sauce
• Amp up the garlic and/or ginger for a stronger punch of flavor
• Sweeten it up with additional brown sugar or swap the sugar for honey
• Add extra tang or make it less sweet with additional lime juice

Pad Kra Pow Recipe variations

Chef Jet Tila describes Pad Krapow as being much like an omelette which is always egg based, but you can change the fillings. The base of this dish always includes Thai basil, garlic, chilies but you can switch out the protein and veggies as desired. Here are some ways to mix things up:

• Ground Proteins:  Substitute the ground beef with ground chicken or ground turkey. 
• Other proteins:  Swap the ground beef for thinly sliced steak, cubed pork tenderloin, tofu or shrimp.  When making with shrimp, cook the shrimp first jut until opaque, remove from the pan and add back at the very end of cooking after the sauce has thickened.
• Tofu: Place firm tofu in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes, then chop into ½-inch cubes. Stir fry them until crispy before adding the vegetables.
• Veggies:  Use the equivalent of one bell pepper in any veggies you like such as broccoli, carrots, snow peas, zucchini, mushrooms, etc. Don’t add too many veggies or there won’t be enough sauce.
• Gluten free:  Use tamari instead of soy sauce and gluten free oyster sauce.
• Nuts:  Cashews or peanuts would add a deeply satisfying crunch.
• Sesame seeds:  Add additional the nutty sesame flavor. 
• Pineapple:  I love the salty sour savory dish with the sweet pineapple.
• Mango: One of my favorite fruits to add to EVERYTHING.  If you’re intimidated by choosing or cutting mangos, check out this post here.
• Mandarin oranges:  Use canned or fresh.  Fresh hold together better but canned or super convenient.

WHAT OTHER VEGETABLES CAN I ADD to pad krapow?

I kept the vegetables simple in this Pad Krapow but you are welcome to mix it up. You can mix and match your veggies based on what’s in your fridge, your favorites, what’s in season or what’s on sale. Here are some great vegetables Thai Basil Beef: 

• Coconut shoots
• Bamboo shoots
• Asparagus
• Broccoli
• Carrots
• Mushrooms
• Snow Peas
• Snap Peas
• Zucchini
• Celery
• Baby corn
• Edamame
• Bean sprouts
• Cabbage
• Spinach
• Bok choy

How to serve Thai Basil Beef

Pad Kra Pow is most often served with rice and a sunny side up egg. Sometimes it is served alongside a Thai-style fried egg salad called Yam Khai Dao.

If you’d like to add fried eggs, heat 1 tablespoon olive oil over medium-high heat unto hot until shimmering.  Reduce heat to medium then carefully pour the eggs into opposite sides of the skillet (crack eggs in small bowl).

Cook until the whites are set/opaque and the yolk is cooked to your preferred level of doneness (we like them runny over here, about 2 ½ minutes). 

WHAT SHOULD I SERVE WITH pad krapow?

• Rice: Thai Basil Beef is traditionally served with rice to mellow and absorb the flavorful sauce and offers a neutral textural component. I prefer jasmine rice or brown rice but any rice will work.  Just pop the rice in your rice cooker for a hands’ off, easy side.  Just make sure to thoroughly rinse your white rice until the water runs clear to achieve the fluffiest rice. You can also use microwave rice pouches if you’re making a serving for one or meal prep.  
• Low carb options: Cauliflower rice, quinoa, broccoli rice or a blend of brown rice and any of the aforementioned options.   You can also use low carb noodles such as zoodles or spaghetti squash.
• Appetizers:  Turn this Pad Gra Prow into a feast with traditional Thai Chicken Satay or Peanut Pineapple Thai Chicken Satay, Thai chicken Lettuce Wraps, or Thai Chicken Pizza. It is also delish with other Asian inspired, non-Thai appetizers such as Crab Rangoons, Homemade Egg Rolls, Pineapple Cream Cheese Wontons,  or potstickers.
• Bread:  Naan or roti bread to soak up the delectable sauce.  
• Salad:  A simple green salad or Asian Pineapple Salad.
• Fruit:  I love extra sweet fruit with Thai food such as pineapple and mangos.

How to store Pad Kra Pow

This Thai Basil Beef reheats wonderfully for lunches or dinners throughout the week:

• How to store:  Store leftovers in an airtight container in the refrigerator for up to 5 days.
• How to reheat in microwave: Transfer small portions to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals. 
• How to reheat on the stove: For larger portions, rewarm gently in a large skillet, stirring often. You may want to add a splash of water if it seems dry.

CAN I FREEZE Pad Kra Pow?

I do not recommend freezing the Thai Basil Beef with the bell peppers because they become an unpleasant mushy texture.  You may freeze the recipe without the bell peppers.  To freeze:

• Let the dish cool to room temperature.
• Transfer to a freezer safe bag, squeeze out excess air to prevent freezer burn and seal.
• Label and freeze for up to three months.
• Thaw in the refrigerator before warming according to above reheating directions.

Thai Beef Basil FAQs

LOOKING FOR MORE THAI RECIPES?

• Beef Pad Thai
• Thai Beef Noodle Soup
• Curried Butternut Squash Soup 
• Thai Pineapple Beef Stir Fry
• Thai Orange Peanut Beef
• Thai Coconut Beef Rice Soup
• Thai Peanut Dressing
• Thai Peanut Beef and Broccoli
• Thai Beef Tacos