Pad Kra Pao


  • 3 tbsp of vegetable oil
  • 2 shallots, thinly sliced
  • 7 cloves of garlic, minced
  • 3+ bird's eye chilies
  • 450g of beef mince (~10% fat)
  • 1 tsp of sugar
  • 1 tbsp of fish sauce
  • 1 tbsp of light soy sauce
  • 2 tsp of dark soy sauce
  • 2 tsp of oyster sauce
  • 100ml chicken stock
  • large handful of thai basil leaves (maybe 100g)


  1. Heat oil in a wok, fry shallots and garlic for 3 minutes.
  2. Add chilies and fry for another minute.
  3. Increase heat to high, add minced beef and break it up.
  4. Add sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce and stir-fry for 1 minute.
  5. Deglaze the pan with chicken stock and stir-fry until the liquid evaporates.
  6. Add the basil and stir-fry until wilted.
  7. Serve over steamed jasmine rice with a fried egg on top.
Edit on GitHub