Pad Kra Pao
Bangkok, Thailand
This fiery stir-fry combines minced meat or seafood with aromatic holy basil, garlic, and bird's eye chilies. Typically served over rice, it is traditionally crowned with a crispy fried egg with a runny yolk.
Why locals eat it
Often referred to as the ultimate Thai fast-food dish, its popularity surged in the mid-20th century as a quick and customizable meal. Modern variations now range from street food stalls to high-end adaptations.
Local tip
Ask for 'khai dao' (fried egg) to get the classic crispy-edged, runny-yolk texture that perfectly tempers the high spice level.
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.