Pad Krapow: Authentic Thai Basil Stir-Fry Recipe

Pad Krapow, often called Thai basil stir-fry, delivers bold savory heat balanced by bright lime and fragrant basil. This easy weeknight dish combines garlic, lemongrass, fresh Thai chilies, and a generous handful of basil for a fragrant, satisfying meal ready in under 40 minutes.

This Pad Krapow recipe comes from our video producer Pachee and represents a family approach to authentic Hmong/Thai home cooking. Passed down and adapted from memory, it showcases the simple but powerful flavors that make Thai home cooking so comforting.

Pachee’s Pad Krapow (Thai Basil Stir-Fry)

From Pachee: I dedicate this recipe to my mother, who came to the United States as a refugee and taught herself how to care for our family through cooking. She prepared Southeast Asian staples from memory and Pad Krapow remains one of my favorites for its warmth and simplicity.

While Pad Thai is widely known, Pad Krapow is a beloved everyday meal in many Thai and Hmong households. It’s quick to prepare, flexible with proteins and spice level, and perfect served with rice and a fried egg.

Is this Thai basil stir-fry spicy?

Pad Krapow can be quite spicy because it often includes Thai chili peppers. You can adjust the heat by reducing the number of chilies, removing seeds, or substituting milder peppers. The dish’s bright lime finish helps balance heat with acidity.

Simple Ingredients

Sauce

• Fish sauce: adds savory, umami depth.
• Soy sauce: provides salt and richness.
• Oyster sauce: gives a sweet-salty glaze and body to the sauce.
• Sugar: a small amount balances the savory elements.
• Lime juice: fresh lime brightens the finished dish.
• Thai chili peppers: very spicy; use fewer or milder peppers to lower heat.

Stir-Fry

• Ground chicken or pork: lean ground chicken works well; pork adds extra richness.
• Shallots and garlic: form a savory aromatic base.
• Fresh lemongrass: adds citrusy fragrance—lemongrass paste is a convenient substitute.
• Thai basil: adds a distinctive peppery-sweet aroma; look for it at Asian markets.

Ingredient Swaps and Tips

Protein swaps: Use ground pork, ground turkey, or plant-based ground protein if you prefer. Each option alters texture and flavor slightly but works well.

Lemongrass alternatives: If fresh lemongrass isn’t available, a small amount of store-bought lemongrass paste works fine.

Chili substitutes: Substitute jalapeños or serranos for milder heat, and always taste as you go to match your preferred spice level.

How to Make Pad Krapow

1. Heat oil in a wok or large skillet over medium-high heat until shimmering.
2. Sauté scallions, garlic, and lemongrass until fragrant, about 2–4 minutes.
3. Add ground chicken (or chosen protein) and break it up with a spatula. Cook until fully browned, about 7–10 minutes.
4. Stir in fish sauce, soy sauce, oyster sauce, and sugar. Mix thoroughly to coat the meat and reduce the sauce slightly.
5. Add sliced chili peppers and lime juice. Cook for another 1–2 minutes to meld flavors.
6. Turn off the heat and fold in the fresh Thai basil until wilted. Remove any large lemongrass pieces before serving.
7. Serve over jasmine rice with a fried egg on top, if desired.

Serving Suggestions

This stir-fry is traditionally served over steamed jasmine rice. For a bowl-style meal, add sticky rice, sliced cucumbers, and an over-easy or sunny-side-up egg. It also pairs well with cauliflower rice for a lower-carb option or a side of lightly dressed greens to cool the spice.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently in a skillet over medium heat, adding a splash of water or oil to loosen the sauce. Fresh basil is best added just before serving; if reheating, add a handful of fresh basil after warming to revive the aroma.