Pad Kra Pao (Thai Basil Beef) Recipe

I made a delightful Pad Ga Prao using ground beef, garlic, and Thai bird’s eye chilies paired with aromatic Thai basil. Adding fish sauce, oyster sauce, and a hint of sugar, this recipe offers a vibrant mix of spicy and savory flavors in just 15 minutes. I truly enjoyed every step of crafting it.

I love how this Pad Kra Pao recipe brings a burst of spicy flavor into my weeknight cooking routines. I first tried it when I was searching for a quick twist on classic ground beef recipes and it instantly became a favorite.

I mix 500g of ground beef with minced garlic, sliced Thai bird’s eye chilies and thinly sliced onion, which really amps up the heat, then add in a mix of oyster sauce, fish sauce and a sprinkle of sugar to balance the flavors. The Thai basil leaves give it that aromatic kick that reminds me of a bustling Thai street food stall, and sometimes I’ll top it off with a fried egg and serve it with steamed rice.

Its vibrant and fresh mix of ingredients makes it a unique take on healthy dinners that anyone can whip up in just 15 minutes. Enjoy experimenting with this fiery dish!

Why I Like this Recipe

I really like this recipe for several reasons:

1. I love that it’s super fast and easy to make, so I can whip it up even when Im super busy.
2. The spicy kick from the Thai bird’s eye chilies really wakes up my taste buds and keeps things exciting every time I make it.
3. The mix of garlic, basil, and the fish and oyster sauces creates a deep and mouth-watering flavor that always makes me smile.
4. I enjoy that it’s totally customizable—adding a fried egg or serving it with rice makes it feel like a brand new meal every time.

Ingredients

• Ground Beef: Rich in protein and healthy fats, its a hearty base for the dish.
• Thai Basil Leaves: Crisp and aromatic, loaded with vitamins, adds a fresh herbal lift.
• Garlic: Enhances flavor and boosts immunity, contains antioxidants that support overall well being.
• Thai Bird’s Eye Chilies: Provides fiery heat, enriches the dish with a spicy kick.
• Fish Sauce: Offers umami depth; its salty and sour notes balance out the spice.
• Oyster Sauce: Sweet and savory, it enriches the dish with subtle natural flavors.
• Onion: Adds mild sweetness and crunch while infusing the dish with aromatic layers.
• Vegetable Oil: Helps cook ingredients evenly and brings out the flavors every time.

Ingredient Quantities

• 500g ground beef
• 3 cloves garlic, minced
• 5 Thai bird’s eye chilies, sliced (adjust to taste)
• 1 small onion, thinly sliced
• 1 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1 cup Thai basil leaves
• Optional: Steamed rice and a fried egg for serving

How to Make this

1. Heat the vegetable oil in a large pan over medium-high heat. Add the minced garlic, sliced Thai bird’s eye chilies, and thinly sliced onion. Stir-fry them for about 1 minute until they start to soften.

2. Add the ground beef to the pan. Cook it thoroughly, using your spatula to break it up so it cooks evenly with no big clumps.

3. Once the beef is mostly browned, stir in the oyster sauce, fish sauce and sugar. Mix all the ingredients well.

4. Continue cooking for another 2 to 3 minutes so that the sauces get absorbed into the meat.

5. Lower the heat a little bit and add the Thai basil leaves. Stir them in until they start to wilt into the beef.

6. Taste the dish and adjust the heat by adding a few more chilies if you like it spicier.

7. Remove the pan from heat once the basil is evenly mixed.

8. Serve your pad kra pao over a bed of steamed rice.

9. For an extra touch, top the dish with a fried egg if you’d like.

10. Enjoy your hot and spicy Thai Basil Beef knowing you made it in only 15 minutes!

Equipment Needed

1. A large frying pan – you need this for stir-frying the garlic, onion, chilies and beef all in one go.
2. A chef’s knife – for mincing the garlic, slicing the chilies and onion.
3. A cutting board – to safely prep all the ingredients.
4. Measuring spoons – to accurately portion the oyster sauce, fish sauce and sugar.
5. A spatula – to break up the beef and stir everything evenly.
6. A small frying pan – if you want to fry an egg for topping.
7. A pot with a steamer basket – if you’re making your own steamed rice to serve with the dish.

FAQ

Pad Kra Pao (Thai Basil Beef) Recipe Substitutions and Variations

• If you dont have ground beef, try using ground pork or turkey instead.
• If you cant find Thai bird’s eye chilies, jalapenos or even red pepper flakes can work as substitutes.
• For oysters sauce you can swap in mushroom soy sauce, or even a mix of regular soy sauce with a pinch of sugar.
• If fish sauce is missing from your pantry, a bit more soy sauce coupled with a squeeze of lime juice makes a good substitute.
• Missing Thai basil leaves? Regular sweet basil can be used. Just note that the flavor will be a bit different.

Pro Tips

1. Always have your ingredients prepped and ready to go before you cook, cause things can get messy if you’re rushin and end up forgetting stuff.
2. When stir-frying the garlic, onion and chilies, keep a close eye on them cause they can get burnt real quick which can make the whole dish taste bitter.
3. Make sure to really break up the ground beef as it cooks so you dont end up with big clumps. Evenly browned meat brings a much better flavor.
4. Add the basil at the very end, so it keeps its fresh flavor and bright color, otherwise it might get too wilted and lost in the mix.