# Thai Holy Basil Stir Fry

Thai Holy Basil Stir Fry takes 30 min (20 min prep, 10 min cooking) and serves 2.

Recipe by hot-thai-kitchen.com · original: https://hot-thai-kitchen.com/pad-kra-pao/  
Cuisine: Thai · Dish: Stir-fries  
On Meez: https://meezenplace.app/recipes/thai-holy-basil-stir-fry-recipe-for-any-meat-pad-kra-pao (with step-by-step Cook Mode)

One formula, endless possibilities. This pad kra pao recipe can be adapted to any kind of protein, including cooked leftover meats!

## Ingredients (serves 2)

- 10½ oz protein of your choice (raw or cooked)
- 1 tbsp soy sauce
- ½ tsp Thai black soy sauce (or dark soy sauce, optional)
- 2 tbsp water
- 1½ tsp sugar
- 5 cloves garlic
- ¼ cup chopped mild red chilies (see note 1)
- ¼ medium onion (small diced)
- 1½ cups holy basil leaves or sub Italian or Thai basil leaves (loosely packed)
- 2 eggs for frying (optional (1 egg per person))
- Prik nam pla (condiment if serving fried eggs, optional)
- Jasmine rice (for serving)
- 1–3 Thai chilies (or as many as you can tolerate)
- 1 tsp fish sauce (only if using raw protein)
- 1 tbsp oyster sauce
- 2 tsp fish sauce
- Vegetable oil (as needed)

## Steps

1. Cut the protein into small bite-sized pieces, smaller than average stir fry pieces (if using lean protein like chicken breast, don't slice thinner than ½ inch)
2. If using raw meat, add 1 tsp of fish sauce and mix well
3. Combine oyster sauce, soy sauce, fish sauce, black or dark soy sauce, sugar, and water to make the sauce
4. Stir until the sugar is completely dissolved
5. Pound the Thai chilies into a fine paste in a mortar and pestle
6. Add the garlic and mild chilies and pound into a rough paste, just until there are no more big chunks
7. If using raw protein, heat a wok or skillet until very hot on high heat, add just enough oil to coat the bottom
8. Add the protein, spreading the pieces out into one layer, and let sear until browned on the underside
9. Toss and stir until the protein is done, then remove from the pan
10. In a wok on medium-high heat, add the chili garlic mixture and stir until the garlic starts to turn golden
11. Add the onions and cook to soften slightly
12. Turn the heat up to high, add the protein and the sauce, and toss everything together until the meat is well coated and heated through (if protein wasn't pre-cooked, keep tossing until cooked through)
13. Turn off the heat, add the basil, and toss just to wilt
14. Make the fried eggs if you wish, and serve the stir fry with jasmine rice, topped with a fried egg and some prik nam pla

## Good to know

### Swaps

No holy basil? Thai basil is the closest stand-in, though it tastes sweeter and less peppery.

### Making it ahead

Pound the garlic-chili paste and mix the sauce up to a day ahead; keep both covered in the fridge.