Recipe

Pad Krapow Basil Stir-Fry

A quick Thai-inspired basil stir-fry with chiles, garlic, and a glossy umami sauce, served hot over jasmine rice with a crispy-edged fried egg.

By Matt Campbell

•

4.8

A plated pad krapow style basil stir-fry served over jasmine rice with a crispy-edged fried egg on top, on a simple ceramic plate at a warmly lit kitchen table

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Let’s clear something up in the friendliest way possible: pad khi mao usually means drunken noodles (wide rice noodles, basil, chiles). But in a lot of English-language menu land, “drunken” can also get used as shorthand for the garlic-chile-basil punch people crave. Today we are chasing that second thing, the “I want it spicy and basil-y right now” lane, without the noodles.

This recipe is a pad krapow inspired basil stir-fry that scratches the same itch. It is fast, loud, and deeply weeknight. You get crisp edges on the meat, a glossy sauce that clings to everything, and a big fistful of basil that perfumes the whole kitchen like you know what you’re doing.

Raw ingredients for Thai-style basil stir-fry arranged on a kitchen counter, including ground meat, garlic, Thai chiles, basil leaves, sliced bell pepper, fish sauce, soy sauce, sugar, and jasmine rice

Why It Works

Crisp edges, not steamed meat: we cook the protein in a hot pan and let it brown before the sauce goes in.
Big flavor, small ingredient list: fish sauce plus soy gives you that savory depth without needing a pantry scavenger hunt.
Basil goes in last: so it stays punchy and green, not sad and wilted into nothing.
Flexible heat level: you control the chiles, and I will not judge you either way.
Built for rice and a fried egg: the runny yolk turns the sauce into a creamy, spicy situation.

Pairs Well With

Storage Tips

Fridge: Store the stir-fry (separate from rice if you can) in an airtight container for up to 3 to 4 days.

Reheat: Best in a skillet over medium heat with a splash of water to loosen the sauce. Microwave works too, but the skillet brings back those crisp bits.

Freeze: You can freeze the cooked stir-fry for up to 2 months. Basil will lose some of its fresh pop, but the flavor is still great for quick lunches.

Pro tip: If you know you are meal prepping, hold back a small handful of fresh basil and sprinkle it on after reheating for a fresher finish.

Common Questions

Is pad khi mao the same as pad krapow?

Not exactly. Pad khi mao is most commonly drunken noodles, while pad krapow is the classic Thai basil stir-fry served with rice (often topped with a fried egg). That said, on some English-language menus and in home kitchens, you will hear “drunken” used as shorthand for the garlic, chile, basil, salty-sweet vibe. This recipe is pad krapow inspired and aims straight for that craving.

Do I need holy basil?

Holy basil is traditional for pad krapow, but it can be hard to find. Use what you can get:

Holy basil: peppery, a little clove-like, the real deal.
Thai basil: best easy substitute, slightly anise-y, holds up well to heat.
Italian basil: works in a pinch, a bit sweeter and more delicate, so add it off the heat.

Is oyster sauce traditional? What about cornstarch?

Some versions of pad krapow skip oyster sauce, but it is common in modern home cooking and it adds body and a rounder savory sweetness here. Cornstarch is not traditional, it is just an optional shortcut for gloss if you like that clingy sauce finish. You can leave it out and simply boil the sauce down for an extra 30 to 60 seconds.

What protein works best?

Ground chicken, pork, turkey, or beef all work. If you prefer chunks, thinly sliced chicken thighs or shrimp are great too. Just keep the pan hot so you get browning instead of simmering.

Can I make it less spicy?

Yes. Use 1 chile (or none) and add heat back with chili crisp or chili garlic sauce at the table. You still get the garlic-basil flavor without the sweat.

Can I make it vegetarian or vegan?

Yes. Use crumbled extra-firm tofu (or a plant-based ground), swap fish sauce for soy sauce plus a tiny splash of lime, and use vegetarian oyster sauce or mushroom stir-fry sauce. Keep the heat high so the tofu gets browned edges before the sauce goes in.

What do I serve it with?

Jasmine rice is the move. A crispy fried egg on top is basically mandatory in my kitchen. Quick cucumber salad on the side is a nice cooling reset.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok (12-inch is ideal)
Small bowl for mixing sauce
Knife and cutting board
Wooden spoon or spatula
Optional: mortar and pestle for crushing chiles and garlic

I love dishes like this because they feel like restaurant energy without restaurant effort. This is the kind of meal I started making when I realized I did not need a culinary degree to cook with confidence, I just needed a hot pan and the willingness to taste as I go. The first time I got the timing right, basil off the heat, sauce bubbling for maybe 20 seconds, fried egg crackling in the same skillet, I took one bite and immediately did that quiet nod like, okay, wow. This is staying in the rotation.

Pad Krapow Basil Stir-Fry

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Ingredients

For the stir-fry

1 1/2 pounds ground chicken or pork
2 tablespoons neutral oil (avocado, canola, or grapeseed), plus more as needed
6 cloves garlic, finely chopped
2 to 6 Thai chiles, finely chopped (adjust to taste)
1 small shallot, thinly sliced (optional but excellent)
1 red bell pepper, thinly sliced (optional, not traditional, very weeknight-friendly)
2 cups loosely packed Thai basil (or Italian basil), leaves and tender stems (about 40 to 60 grams, but do not stress it)

Sauce

2 tablespoons oyster sauce (optional in more traditional versions, but highly recommended here for body)
1 1/2 tablespoons fish sauce
1 tablespoon low-sodium soy sauce
2 teaspoons sugar (white or light brown)
2 tablespoons water or chicken broth, plus more as needed
1 teaspoon cornstarch (optional, for a glossier sauce; not traditional)

To serve

Cooked jasmine rice
4 fried eggs (crispy edges encouraged)
Lime wedges (optional)

Close-up of chopped garlic and sliced Thai chiles on a wooden cutting board next to a chef's knife on a kitchen counter

Instructions

Mix the sauce. In a small bowl, stir together oyster sauce, fish sauce, soy sauce, sugar, and water. If using cornstarch, whisk it in until smooth. Taste it. Brands vary, so if it is very salty, add a splash more water. If it needs balance, add a pinch more sugar.
Get your basil ready. Pick the leaves and tender stems. Keep them piled near the stove. Basil waits for no one.
Brown the meat. Heat a large skillet or wok over medium-high heat. Add oil, then add the ground meat in an even layer. Let it sear for 2 to 3 minutes without stirring so it can brown. Break it up and cook 2 to 4 minutes more, until cooked through with some crisp, golden bits.
Add aromatics (do not burn them). Push the meat to the sides and add a tiny splash more oil if the pan looks dry. Add garlic, chiles, and shallot (if using) to the center. Stir for 20 to 40 seconds until fragrant. Keep it moving so the garlic does not scorch. If using bell pepper, toss it in now and stir-fry for 1 minute.
Sauce it. Pour in the sauce and stir constantly. It should bubble hard and turn glossy in 30 to 60 seconds. If it looks too thick, add a splash of water. If it looks too thin, let it boil another 30 to 60 seconds to reduce. (Quick note: high heat plus chiles can get intense, so turn on your hood or crack a window.)
Basil, last second. Turn off the heat, then fold in the basil until just wilted, about 20 to 30 seconds. This keeps it bright and aromatic.
Crispy fried eggs (quick method). In a small skillet over medium-high heat, warm 2 to 3 tablespoons oil until shimmering. Crack in an egg and let it sizzle. Spoon hot oil over the whites for crisp edges and a set top, 45 to 90 seconds. Repeat.
Serve. Spoon over hot jasmine rice and top with a crispy fried egg. If you want extra pop, squeeze a little lime over the top right before eating.