Hey guys.
About to get real serious about basil right now.
We’ve published several recipes on this blog that involve Thai basil, like this 10-Minute Chicken & Basil Stir-fry and this Thai Basil Beef. In said recipes, we used what our local Asian grocery store labels as, “Thai Basil,” which is actually a variety of cinnamon basil. This is also the kind of basil most commonly used in Thai restaurants here in the States, I believe.
That said, a few commenters on those recipes felt very passionately about our basil usage, suggesting––demanding––that we use holy basil in our recipes. The translation of “Pad Kra Pao,” is apparently “holy basil stir-fry,” so you can’t (technically) make the dish without this key ingredient.
It’s elusive, though. We scoured the Asian markets in our area for holy basil, but could never find it. Finally, we decided to take our only remaining course of action, just to see what all the fuss was about. We bought a packet of seeds on the Internet, stuck ’em in our backyard garden, and waited.
After a few weeks, the little holy basil plants started popping out of the ground:
As the summer wore on, our holy basil crop grew and grew––and we now have a pretty serious holy basil patch in our yard––enough to make endless plates of pad kra pao (Thai holy basil) stir-fry. The picture below is a bit old––we now probably have quadruple the amount you see there).
When I started cooking with it, I finally knew why people had such strong feelings about using it in this Pork Pad Kra Pao stir fry dish––it has a very particular flavor. It’s almost licorice-like, or perhaps fennel-like. In any case, I was a fan. That said, if you’re not into the idea of growing this uncommon (here in ‘Murica, anyway) variety of basil in order to get your hands on some, I maintain that using cinnamon basil or even regular sweet basil is better than having no stir-fry at all!
Ok, on to the pad kra pao stir fry recipe. :)
You’ll need:
- 3 tablespoons vegetable oil
- 2 shallots, thinly sliced
- 7 cloves garlic, sliced
- 3 Thai bird or holland chilies, de-seeded (if desired) and thinly sliced
- 1 pound ground pork
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon thin/light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- ⅓ cup low sodium chicken broth or water
- holy basil leaves (about 1 1/2 cups packed)
In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes.
Add the chilies and cook for another minute.
Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up.
Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted.
Serve this Pork Pad Kra Pao(Holy Basil Stir-fry) over rice!
I think we could have named this Pork & Holy Basil Stir-fry a 10 minute Pork Pad Kra Pao stir fry because it was that quick and easy!
- 3 tablespoons vegetable oil
- 2 shallots, thinly sliced
- 7 cloves garlic, sliced
- 3 Thai bird or holland chilies, de-seeded (if desired) and thinly sliced
- 1 pound ground pork
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon thin/light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- ⅓ cup low sodium chicken broth or water
- holy basil leaves (about 1½ cups packed)
- In a wok over medium high heat, add the oil, shallots and garlic, and fry for 3 minutes. Add the chilies and cook for another minute. Crank up the heat to high, and add the ground pork, breaking it up into small bits and allowing it to crisp up.
- Add the sugar, fish sauce, soy sauce, dark soy sauce, and oyster sauce. Stir-fry for another minute and deglaze the pan with the broth or water. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.
Alex says
Have you tried this with dried holy basil instead? Unfortunately that’s all I can find, but I’m not sure how to adjust the recipe. I loved the thai basil with mint recipe and am eager to try this. Thanks in advance!
Sarah says
I have never tried this with dried holy basil. My thought is that fresh regular basil or Thai basil would be better than dried if you can’t find fresh holy basil.
Stephen says
Nice. Just missing the fried egg on top. 😀
Sarah says
Mm definitely a great addition, Stephen!
Dawna says
Fantastic recipe! This is going into my “make it forever” list.
Sarah says
hahah “forever” is a long time! Thanks for the high praise, Dawna!
Amber says
This was just amazing. Loved every bite.
Judy says
So glad you enjoyed it, Amber!
Adriane says
I made this last night and it was absolutely incredible. It tasted just as good as the best thai food we’ve ever had at a restaurant. My boyfriend loved it so much he went on and on and on. Saying how good it was was the last thing he said before going to sleep and the first thing he said when he woke up! I will definitely be making this again. Thank you so much!
Sarah says
Hahaha that’s so awesome Adriane! I love hearing stories like that. So glad that you guys enjoyed it and found a new staple. :)
CW says
I made this with Thai basil since the Japanese market nearby didn’t have holy basil. It’s delicious!
Sarah says
So glad you liked it!
Lori Franko says
This is the second time I’ve made this recipe this week! I found a big bag of Holy Basil at my favourite Asian grocery. This dish really showcases it in all of its delicious glory! Thanks for sharing!
Sarah says
You’re welcome, Lori! Must be a well-stocked grocery store to have Holy basil––we can’t even find it at our Asian market!