Pad Kra Pao (Thai Basil Stir-Fry)

The Street Food That Stole My Heart

I ate Pad Kra Pao from a tiny street stall in Bangkok and it literally changed my life. Spicy, savory, aromatic, with a crispy fried egg on top and steaming jasmine rice underneath -- it is the kind of dish that makes you close your eyes while you eat. I have spent years perfecting this version at home.

Hot Wok, Big Flavors

Get your wok screaming hot -- this is not a dish for gentle cooking. Add oil, then toss in minced garlic and Thai chilies. Stir-fry for just 10 seconds until fragrant. Add the ground pork (or chicken) and break it up aggressively, cooking until browned and slightly crispy.

Season with soy sauce, oyster sauce, fish sauce, and a touch of dark soy for color. Toss in the green beans if using, then at the very last second, throw in a massive handful of holy basil leaves. Toss twice and take it off the heat immediately -- the basil wilts in the residual heat.

The Fried Egg Throne

Fry an egg in plenty of oil until the edges are lacy and crispy but the yolk is still runny. Place it on top of jasmine rice alongside the stir-fry. Break the yolk and let it run into everything.

Tina's Tips

• Holy basil is the real deal -- Thai basil works in a pinch, but holy basil has that distinct peppery, spicy flavor
• Cook at the highest heat -- this dish should take 3-4 minutes total; any longer and you lose the wok hei magic
• Fish sauce is non-negotiable -- it is the backbone of the savory flavor
• Fry the egg in lots of oil for those signature crispy, lacy edges
• Adjust chilies to your heat tolerance -- I use 5-6, but start with 2 if you are sensitive