History

Pad krapow's lineage runs through Chinese-Thai wok cookery brought from Yaowarat into Thai home kitchens by the early 20th century. The use of krapow (Thai holy basil, not Italian or sweet basil) distinguishes it as Thai rather than southern Chinese; the egg topping was added in the 1950s and the dish became the canonical Bangkok lunch by the 1970s. Pad krapow is now sold from every shophouse rice-and-curry counter in the city for under 100 baht, with chicken (gai), pork (moo) or seafood variants.

Common allergens: Soy, Fish sauce, Oyster sauce, Egg

Make it at home

Yield 2Hands-on 10 minTotal 15 minDifficulty Easy

Ingredients

  • 300g minced pork or chicken
  • 6 garlic cloves, finely chopped
  • 8 Thai bird's-eye chillies, chopped (adjust to heat)
  • 2 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sugar
  • 1 cup loosely-packed fresh holy basil (krapow)
  • Vegetable oil for wok
  • 2 eggs, for frying
  • Steamed jasmine rice, to serve

Method

  1. Heat 3 tbsp oil in a wok over the highest flame. Add garlic and chillies; stir-fry 20 seconds until fragrant.
  2. Add the mince; break up and stir-fry 2 to 3 minutes until just cooked.
  3. Add oyster sauce, fish sauce, dark soy and sugar. Toss to coat; cook 30 seconds until the sauce reduces.
  4. Off the heat, stir in the holy basil leaves; they wilt into the meat in 10 seconds.
  5. Plate over rice. Fry an egg in hot oil until the edges crisp and the yolk still runs. Slide over the meat.
  6. Eat immediately, breaking the yolk into the meat as you mix.

Tip from the editors. Thai holy basil (krapow) is non-negotiable; sweet basil tastes wrong. Asian groceries stock it; failing that, use Thai basil (horapa) and rebrand the dish.

Where to eat pad krapow (holy basil stir-fry)

Pad Krapow (Holy Basil Stir-fry) in Bangkok

Krua Apsorn Dinso ★ 4.6

Thai฿฿

Krua Apsorn Dinso is royal-influenced thai room from 2003 in the old town with bib gourmand stir-fries, the local lunch room missed by tour groups.

Why locals love it: Royal-influenced Thai room from 2003 in the Old Town with Bib Gourmand stir-fries, the local lunch room missed by tour groups.

Tip: Closed Sundays. The Dinso original is better than the newer branches. Lunch through 19:30 only, last seating 19:00.

169 Dinso Road, Wat Bowon Niwet, Phra Nakhon, Bangkok 10200

Mit Ko Yuan ★ 4.0

Heritage Thai฿฿old-town

Mit Ko Yuan in Bangkok's Sao Chingcha is the Bib Gourmand family Thai room from 1962, central-Thai stir-fries and seafood dishes opposite the Giant Swing.

Signature: Tom yum kung, Steamed crab, Pad pak rauam (mixed vegetables)

Order: Tom yum kung with whole river prawn and a side of stir-fried morning glory.

Tip: Cash only. Open 11:00-22:00 daily, the heritage building seats around 50 across two floors.

186 Dinso Road, Sao Chingcha, Phra Nakhon, Bangkok 10200

Krua Aroy Aroy ★ 4.2

Thai฿฿

Krua Aroy Aroy in Bangkok: Bib Gourmand canteen tucked off Pan Road, lunch-only, with the city's best khao soi northern Thai curry-noodle bowl.

Why locals love it: Bib Gourmand canteen tucked off Pan Road, lunch-only, with the city's best khao soi northern Thai curry-noodle bowl.

Tip: Cash only. Lunch only, 09:00-17:00, closed Sundays. The room is small; arrive by 12:00 to avoid the office workers.

Pan Road, Silom, Bang Rak, Bangkok 10500

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