Pad Kra Pao
ผัดกระเพรา
Pad Kra Pao — stir-fried meat with holy basil — is the dish Thais eat for a quick, satisfying lunch. Fiery, fragrant, and always served over rice with a fried egg on top, it's the ultimate Thai comfort food.
Cultural Origin
Pad kra pao — minced meat stir-fried with holy basil, chili and garlic — is a modern Central Thai street and rice-shop staple that rose to ubiquity in the second half of the 20th century. It draws on Chinese stir-fry technique brought by Teochew immigrants, married with Thai holy basil (kra pao) and the country's chili-and-fish-sauce flavour base. It is the prototypical 'rice with one topping' (khao rad gaeng) dish ordered when there's nothing else to order.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The Bangkok standard uses minced pork or chicken, fish sauce, oyster sauce and holy basil, served with a fried egg over rice. |
| Southern | Southern versions are noticeably hotter, often using more bird's-eye chili and sometimes adding sator beans. |
| Isaan | Isaan cooks sometimes swap in minced beef or wild boar and lean on extra garlic and chili for a sharper, drier stir-fry. |
Allergens & Sensitivities
Key Ingredients
- minced pork or chicken
- holy basil
- bird's eye chilli
- oyster sauce
- fish sauce
Where to Try It
Any Thai rice-and-curry shop (khao rad gaeng) — it's the most commonly ordered dish at lunch counters across the country.
Tips
- Always order it 'kai dao' — with a fried egg — this is the standard way to eat it.
- Holy basil (kra pao) is different from Thai basil — the dish loses character without it.