Few dishes embody the vibrant, bold flavors of Thai cuisine quite like Thai Basil Beef, also known as Pad Kra Pao Neua. This classic stir-fry is fast, fiery, and fragrant — everything you want in a satisfying meal.

With tender ground beef, savory umami sauce, and the unmistakable aroma of Thai holy basil, this dish delivers a restaurant-quality experience in under 30 minutes. Serve it over steamed jasmine rice with a crispy fried egg on top, and you’ll understand why it’s one of Thailand’s most beloved street foods.

Whether you’re cooking for a busy weeknight or looking to explore authentic Thai flavors, Thai Basil Beef deserves a permanent place in your recipe collection.

Why You’ll Love This Thai Basil Beef Recipe

• Quick & Easy: Ready in about 20 minutes with minimal prep.

• Authentic Flavor: Made with Thai holy basil and a balanced stir-fry sauce.

• Customizable Heat: Adjust spice level to your preference.

• One-Pan Wonder: Perfect for weeknights with little cleanup.

• Meal Prep Friendly: Keeps well for leftovers or packed lunches.

What Is Thai Basil Beef (Pad Kra Pao)?

Pad Kra Pao literally translates to “stir-fry with holy basil.” It’s one of the most popular street food dishes in Thailand, often made with ground pork, chicken, or beef.

The key ingredient is Thai holy basil, which has a peppery, slightly spicy flavor that sets it apart from Italian sweet basil. Combined with a savory-sweet sauce of soy, oyster, and fish sauces, plus chilies and garlic, the dish is aromatic, punchy, and deeply satisfying.

Traditionally, it’s served with steamed jasmine rice and topped with a crispy fried egg (kai dao), which adds richness and texture.

Ingredients You’ll Need

For the Stir-Fry Sauce:

• 2 tablespoons oyster sauce

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce

• 1 teaspoon dark soy sauce (for color, optional)

• 1 teaspoon sugar (or palm sugar)

• 1–2 tablespoons water

For the Beef:

• 1 lb (450g) ground beef (80–85% lean)

• 4 cloves garlic, minced

• 2–3 Thai bird’s eye chilies, finely chopped (adjust to spice preference)

• 1 small onion, sliced (optional, for extra sweetness)

• 1 red bell pepper, thinly sliced (optional, for color and crunch)

• 1 cup Thai holy basil leaves (or Thai basil if unavailable)

• 2 tablespoons vegetable oil

For Serving:

• Steamed jasmine rice

• Fried egg (kai dao), optional but traditional

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Step-by-Step: How to Make Thai Basil Beef

1. Mix the Sauce

In a small bowl, whisk together oyster sauce, soy sauce, fish sauce, dark soy sauce, sugar, and water. Set aside.

2. Stir-Fry Aromatics

Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and chilies. Stir-fry for 30 seconds until fragrant.

3. Cook the Beef

Add ground beef to the pan. Break it apart with a spatula and cook until browned, about 4–5 minutes. Drain excess fat if needed.

4. Add Vegetables

Stir in onions and bell peppers (if using). Cook for 2–3 minutes until slightly softened.

5. Add Sauce

Pour in the prepared sauce. Stir well to coat the beef and vegetables. Simmer for 1–2 minutes until the sauce slightly reduces.

6. Finish with Basil

Turn off the heat and toss in the basil leaves. Stir until just wilted and aromatic.

7. Serve

Spoon the beef over steamed jasmine rice. Top with a crispy fried egg if desired. Serve immediately.

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Tips for the Best Thai Basil Beef

• Use Holy Basil: It’s more peppery than Thai sweet basil. If unavailable, Thai basil is the next best substitute.

• Adjust the Heat: Bird’s eye chilies bring authentic spice, but you can swap with jalapeños or serranos for milder heat.

• Cook Fast: High heat and quick cooking preserve the fresh, vibrant flavors.

• Don’t Skip the Egg: A crispy fried egg adds richness and authenticity.

• Dark Soy Sauce = Color: Optional, but it deepens the dish’s savory flavor and gives a glossy finish.

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What to Serve with Thai Basil Beef

This dish is typically enjoyed as a complete meal with rice, but you can round it out with:

• Appetizers: Thai spring rolls, papaya salad, or satay skewers.

• Sides: Stir-fried morning glory (pad pak boong) or steamed broccoli.

• Drinks: Thai iced tea, iced lime soda, or crisp lager.

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Storage and Meal Prep Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze cooled beef (without rice or egg) for up to 2 months. Thaw overnight before reheating.

• Reheat: Warm gently in a skillet with a splash of water to revive the sauce.

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Frequently Asked Questions

Is Thai basil beef spicy?

Traditionally, yes — but you control the spice level. Use fewer chilies for mild heat, or more for fiery authenticity.

Can I make this with chicken or pork?

Absolutely. Ground chicken or pork are traditional alternatives and work perfectly.

What’s the difference between Thai basil and Italian basil?

Thai basil has a more anise-like flavor, while holy basil is peppery and pungent. Italian sweet basil is milder and not ideal for this dish.

Do I need a wok?

No — a large skillet works fine. The key is high heat and quick cooking.

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Why This Dish Works So Well

Thai Basil Beef captures the essence of Thai street food: quick cooking, bold flavors, and fresh herbs. The umami-rich sauce balances savory, sweet, and spicy notes, while the basil infuses the dish with unmistakable aroma.

It’s hearty but not heavy, vibrant but simple. Every bite delivers layers of flavor, making it a dish you’ll crave long after the last spoonful.

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Bring Thai Street Food to Your Table

With just a handful of pantry staples, fresh basil, and ground beef, you can make an authentic Thai favorite at home in less time than it takes to order takeout.

Whether you’re new to Thai cooking or already a fan of its bold flavors, this Thai Basil Beef (Pad Kra Pao) recipe is the perfect entry point. Pair it with rice, top it with an egg, and savor the irresistible combination of flavors.

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If you try this recipe, share your photos and tips! Leave a comment with your twist — maybe you used chicken, added veggies, or spiced it up. Cooking is about creativity, and Thai Basil Beef is the perfect dish to make your own.

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