Stir-fried Beef with Basil (Pad Kra Pao-inspired)

Many years ago, I made Pad Kra Pao. Well, strictly speaking, it wasn’t really Pad Kra Pao since I didn’t use holy basil that time. If I’m not mistaken, Pad Kra Pao translates to “stir-fried with holy basil,” so yeah… Anyway, it was okay.

Last year, my BFF and I were blessed enough to visit Bangkok, and one of the must-try foods on our list was Pad Kra Pao. It was delicious, but the spiciness really overpowered the other flavors. Still, I managed to finish the meal with a little help from prik nam pla.

Since it had been years since I last made the dish (or my Pad Kra Pao-inspired version), I almost forgot how easy it is to prepare. There are so many recipes online, and choosing one was tough—each one looked so good! In the end, I decided to adapt Pai’s recipe with a few tweaks. Of course, I enjoyed it with a crispy fried duck egg and Pai’s Prik Nam Pla (though I added a little sugar). Because I couldn’t find holy basil here, I ended up using Italian basil, even though I did find sweet Thai basil.

I absolutely loved this dish—it’s so simple yet packed with flavor. In fact, I enjoyed it so much that I ended up making it twice in one week. Definitely a keeper in my recipe rotation!

NOTES ON STIR-FRIED BEEF WITH BASIL:

• Dark soy sauce: optional but adds a nice darker color & taste as well.
• Beef cube: I think a tiny pinch of beef cube (maybe 1/8 to ¼ cube) would enhance the taste. But water works fine too.  

If you want to try my version, I’ve shared the recipe video on my channel. Feel free to check it out!

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Stir-fried Beef with Basil (Pad Kra Pao-inspired)

A quick and flavorful Thai-inspired classic! Served over jasmine rice and topped with a crispy fried egg, this dish offers the perfect balance of spicy, savory, and slightly sweet flavors.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 3

Author Jhuls @ The Not So Creative Cook

Ingredients

For the sauce:

• 5 tsp fish sauce
• 1 tbsp white granulated sugar
• ¼ cup (60 ml) water
• Tiny pinch of beef cube (optional)
• ½ tbsp dark soy sauce (add more if desired, see notes)

Others:

• 2 Thai chilies (or more, depending on how spicy you like it)
• 5 cloves garlic
• Milder pepper (I used jalapeno chilis)
• 250 g ground beef
• Cooking oil (as needed)
• Mini capsicum (sliced into small pieces)
• ½ cup long beans (cut into short pieces)
• 1 cup basil (loosely packed-I used Italian basil)

Instructions

1. In a small bowl, mix the dark soy sauce, fish sauce, water, and sugar. Set aside.
2. Pound the Thai chilies using a mortar and pestle. Add the garlic and milder chili, and pound again.
3. In a pan, brown the beef. Flip to brown the other side, then break the beef into smaller pieces.
4. Once the beef is browned, reduce the heat to medium and push the beef to one side of the pan. Add oil to the other side, then add the chili garlic paste. Sauté until fragrant.
5. Add the mini capsicum, beans, and the sauce. If using beef cubes (remember, just a tiny pinch), mix them in at this point. Stir and cook for another 2 minutes.
6. Turn off the heat before adding the basil leaves. Stir until the leaves are wilted.
7. Taste and adjust the seasoning to your liking.
8. Serve with a crispy fried egg over warm jasmine rice.

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