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Pad Gaprao

Experience the bold flavors and comforting essence of Pad Gaprao, a vibrant Thai basil stir-fry featuring ground meat, fresh chilies, and aromatic herbs that come together in a quick and easy meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5-10 pieces Thai chilies, or to taste Use less if you're sensitive to spice; look for fresh ones at local Asian stores.
  • 5 cloves garlic, minced Fresh is always better; avoid pre-minced for maximum flavor.
  • 1 piece spur chili or another mild red pepper, chopped Adds sweetness along with a hint of heat.
  • 1/2 cup long beans, cut into manageable pieces Can substitute with green beans if long beans are unavailable.
  • 1/2 small onion diced Adds sweetness; you can opt for shallots for a more delicate flavor.
  • 300 g chicken, coarsely ground Substitute with ground turkey or tofu for a vegetarian option.
  • 1 Tbsp oyster sauce For that umami kick; use mushroom sauce for a vegetarian alternative.
  • 1 Tbsp soy sauce Low-sodium versions are excellent if you're watching sodium intake.
  • 2 tsp fish sauce Adds depth; vegan versions are available if preferred.
  • 1 1/2 tsp black soy sauce Adds color and sweetness.
  • 2 Tbsp water Needed to help the sauce combine.
  • 1 1/2 tsp sugar White or brown sugar will work.
  • 1 1/2 cup holy basil leaves, loosely packed Thai basil is best, but you can use sweet basil in a pinch.
  • as needed Vegetable oil Canola or peanut oil works well.
  • 2-3 pieces eggs for frying Optional, but adds richness.
  • as needed serving Jasmine rice, cooked For that aromatic backbone.
For Prik Nam Pla
  • Fish sauce
  • Lime juice
  • Chopped Thai chilies
  • Chopped garlic

Method
 

Preparation
  1. Use a mortar and pestle or a food processor to pound the Thai chilies into a fine paste.
  2. Add the garlic and spur chilies, and pound them together until you have a rough paste.
  3. In a small bowl, combine the oyster sauce, soy sauce, fish sauce, black soy sauce, water, and sugar. Stir until the sugar dissolves.
Cooking
  1. Heat a splash of vegetable oil in a wok or large sauté pan over medium-high heat. Toss in the chili-garlic paste and sauté for 30 seconds until the garlic turns golden brown.
  2. Add the ground chicken to the pan, breaking it up as you stir until there are no big clumps, about 3–4 minutes.
  3. Pour in the sauce mixture and continue tossing until the chicken is cooked through, around 2-3 minutes.
  4. Toss in the diced onions and long beans, cooking for an additional 2-3 minutes until the veggies are tender yet vibrant.
  5. Turn off the heat, and stir in the holy basil leaves until they wilt from the residual heat.
  6. Fry the eggs in a separate small pan until the edges are crispy and cooked to your liking, typically around 2-3 minutes.
  7. Serve the stir-fry over jasmine rice, topping it with the fried egg and drizzle with Prik Nam Pla.

Notes

Always use fresh herbs for the best flavor. Quality sauces make a significant difference.