Pad Kra Pao
Bangkok, Thailand
Pad kra pao is a fast wok-fry of minced meat or seafood, garlic, chillies and holy basil, served over rice and often topped with a fried egg. Its defining aroma is the peppery, clove-like basil hitting the hot pan; sauces provide salt and savoriness, while the egg adds richness.
Why locals eat it
This is Bangkok’s practical one-plate meal: quick to cook, easy to adapt and eaten at any hour. The dish is specifically built around holy basil rather than the sweeter Thai basil often used in other stir-fries, and its appeal lies in the sharp basil-chilli fragrance that survives the short cooking time.
Local tip
If you want the classic version, order it with a fried egg and rice. Specify your protein and chilli level, and expect the egg to vary from crisp-edged to softly set depending on the cook.
Typically made with
minced pork, holy basil, garlic, bird's eye chilies, fish sauce, soy sauce, jasmine rice, egg. Recipes vary — always check with the vendor if you have allergies.